This Mexican street corn salad is an incredible summer side dish. Also called esquites, this salad captures all the traditional flavors of street corn in a way that's even easier to serve!
1teaspoonEverything but the Elote seasoning(Sub with salt, pepper and chili powder if necessary)
⅛cupqueso fresco finely grated
¼cupcilantrochopped (optional)
Instructions
Heat oil or butter in a large skillet over medium-high heat. Add corn kernels, tossing frequently until they begin to char. Cook through for 5-7 minutes until the kernels all have a touch of color.
Add garlic to the pan, sautéing for just one minute, and remove the pan from heat to allow the corn to cool. Transfer to a mixing bowl.
Add cotija, cilantro, mayonnaise, lime juice, and seasoning, tossing to combine. Serve and enjoy warm, or at room temperature!
Serve this salad hot, cold, or in between - the choice is yours!
While a serving of corn is technically just 1/2 a cup, I dare you to keep your portion size that small! Always use the "yield" tab in the printable recipe card to easily multiply your servings.
While we are sharing instructions for sautéing your corn kernels in this recipe, you're welcome to use corn that has been cooked however you'd like - you can bake it, microwave it, and even grill it instead!