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mexican street corn salad with radish, lime, and cilantro garnish

Mexican Street Corn Salad Recipe

Creamy, tangy Mexican Street Corn Salad (Elote Salad) ready in 20 minutes. Fresh corn, lime, spices, and cheese make this the perfect side or taco topping!
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 229kcal
Author: Ruth Truett

Equipment

Ingredients

  • 9-10 ears fresh corn
  • 2 tablespoon avocado oil
  • 1 cup queso fresco, cotija, or feta cheese
  • 1 medium red onion, diced
  • 1 jalapeño, diced optional
  • 3 tablespoon sour cream
  • 2 tablespoon mayonnaise
  • 2 tablespoon fresh chives, minced
  • 2 tablespoon fresh cilantro, chopped optional
  • 1 tablespoon smoked paprika
  • 1 tablespoon cumin
  • juice of 2 limes
  • 2 teaspoon kosher salt
  • 1 tsp fresh ground pepper

Instructions

  • Carefully remove corn kernels from the ear.
  • I use the little bowl/big bowl method. Grab a big mixing bowl. Place the smaller bowl upside down, inside of the big bowl to create a small platform of sorts.
  • Holding the ear of corn with firm grip, place the flat end of the corn on top of the small bowl. Cut the kernels off of the ear. They should fall into the area around the small bowl and make less of a mess.
  • Add the corn kernels to a skillet with a little bit of avocado oil on med-high heat. Sauté the corn just for a few minutes - 4-5 minutes at the most.
  • Remove corn from the heat, add to a large mixing bowl and toss with remaining ingredients to combine.
  • Enjoy!

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 28g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 982mg | Potassium: 452mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1098IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 2mg
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