Mexican Street Corn Salad 🌽🌽

Mexican Street Corn Salad is a take on the popular Elotes recipe; delicious corn smothered in a spicy sauce and popping with lime flavor!

"I made this for dinner last night, I used frozen corn (thawed) and threw it into a hot skillet to char it. It was a hit. Can't wait for corn on the cob to be in season to try it that way, too." - Reader comment

INGREDIENTS:

– corn – light mayonnaise – Greek yogurt – chili powder – Limes – cilantro – green onions – cotija cheese

STEP 1 -Cook the corn - on the grill, in the instant pot, in the air fryer, or use bagged frozen corn. Remove kernels from the cob and set aside.

STEP 2: - In a medium bowl, add mayonnaise, greek yogurt, chili powder, cilantro, green onions, and lime juice; mix using a fork to combine.

STEP 3:  - Add the corn; fold in to combine.

Step 4: Cover and refrigerate at least 30 minutes to let flavors meld.

Serve with sliced lime wedges and enjoy!

How to store the salad: --Add the Mexican street corn salad to a sealable container and refrigerate up to 3 days. The dressing might get watery in that time, but just mix to re-combine. Can I freeze the salad? I do not recommend freezing the salad.  --The dressing will turn very watery and the cheese will have a weird consistency. This dish is best served fresh.

Main courses to serve with the Mexican Street corn salad:

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