Mexican Street Corn (Elote) Salad
While traditional "elote" is enjoyed on the cob, this deconstructed version is one that comes together quickly with many elements you can prep ahead of time. I'm using Maizly corn milk in the dressing along with lime juice (always) and a few spices. I've used fresh summer corn for this recipe, but you can also use frozen corn (just allow it to thaw before using) in a pinch to enjoy it all year long if your taste buds so desire!
PREP TIME
20 minutes to 25 minutes
COOK TIME
10 minutes
INGREDIENTS
19
Serves: 4-6
Ingredients
dressing
- .33 cup.33 cup.33 cup Avocado Oil Mayonnaise
- 3 Tbsp3 Tbsp3 Tbsp Sour Cream, can sub dairy free as needed
- 2 Tbsp2 Tbsp2 Tbsp Cornmilk - Maizly, can sub milk of choice
- 1 - 2 whole1 - 2 whole1 - 2 whole Lime Juice, juice from 1-2 limes to taste
- 2 tsp2 tsp2 tsp Sumac
- .5 tsp.5 tsp.5 tsp Cumin, Ground
- .5 tsp.5 tsp.5 tsp Onion Powder
- .5 tsp.5 tsp.5 tsp Garlic Powder
- .25 tsp.25 tsp.25 tsp Chipotle Powder
- .25 tsp.25 tsp.25 tsp Citrus Chili Salt - am.Niccoli
salad
- 4 cups4 cups4 cups Corn, 3-4 ears of fresh corn on the cob, can sub frozen
- 1 - 1.5 Tbsp1 - 1.5 Tbsp1 - 1.5 Tbsp Avocado Oil
- .25 cup.25 cup.25 cup Red Cabbage, finely chopped
- 2 - 3 whole2 - 3 whole2 - 3 whole Green Onion (Scallion), finely chopped
- 1 whole1 whole1 whole Jalapeño Pepper, seeded and finely chopped
- .25 cup.25 cup.25 cup Cotija Cheese, crumbled, plus more for garnish if desired
- .25 cup.25 cup.25 cup Cilantro, roughly chopped, plus more for garnish if desired
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add all the dressing ingredients to a small bowl and whisk to combine, taste and adjust with more lime juice or salt, then set aside.
- Remove corn from the cob by carefully cutting it off. In a medium sized pan, heat up the avocado oil til shimmering. Add corn and stir about to coat the kernels, then leave undisturbed for several minutes to allow those kernels to get some golden color on them--toss around a bit to get additional color. Once the corn is cooked to your liking, remove from the pan to a shallow plate to cool while you prep the other salad ingredients.
- When corn is cooled enough, add the cabbage, green onions, jalapeno, cotija cheese and cilantro--toss to combine. Pour almost all of the dressing onto the salad and toss to coat. If you want it a bit more "saucy" add the remainder of the dressing and toss again.
- Place in the serving bowl and enjoy with your favorite corn chips. See note for my fav!
Notes
I will always enjoy this salad with the Siete Maiz Lime Corn Tortilla Chips - they're the perfect accent of flavor for this salad.
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My Notes:
About This Recipe
Show nutritional information
Appetizers Gluten Free Nut Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 391 |
| Fat: | 28 g |
| Carbohydrates: | 31 g |
| Protein: | 8 g |
| Cholesterol: | 45 g |
| Sodium: | 1102 mg |
| Fiber: | 8 g |
| Sugars: | 17 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
4 responses to “Mexican Street Corn (Elote) Salad”
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I could scoop up a whole bowl of this with some tortilla chips. It looks so great for summer. I cannot wait to give it a try.
Come to my house and we can scoop outta that bowl while we visit!! Thank you!
This looks too good!
Awww, thanks! When summer corn is “on” – we enjoy this on repeat!!!