Elote Grilled Mexican Corn Salad
Description
Stop eating bland ol' corn on the cob! You're missing out! This easy Grilled Mexican Corn Salad takes summer corn to the next level!
Ingredients
- 6 Ears Sweet Corn, husked
- ⅓ Cup Crema, *see note for substitution
- 4 Tablespoons Lime Juice, (fresh is best)
- ½ teaspoon Ground Cumin
- ¾ teaspoons Smoked Paprika
- ½ teaspoon Chili Powder
- ¼ teaspoon Black Pepper
- ¼ teaspoon Salt, plus more to taste
- ½ Cup Cheese, Crumbled Cotija
- ½ Onion, Red, minced
- ⅓ - ½ Bunch Cilantro, chopped
Instructions
- Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.6 Ears Sweet Corn
- Remove from the grill and allow to cool for a few minutes.
- Holding the corn cobs by the small end, cut off all of the corn kernels.
- Place the kernels in a big bowl and add all remaining ingredients.⅓ Cup Crema, 4 Tablespoons Lime Juice, ½ teaspoon Ground Cumin, ¾ teaspoons Smoked Paprika, ½ teaspoon Chili Powder, ¼ teaspoon Black Pepper, ¼ teaspoon Salt, ½ Cup Cheese, ½ Onion, ⅓ - ½ Bunch Cilantro
- Fold gently with a rubber spatula, seasoning with additional salt as needed.
- Serve slightly warm, room temperature, or cold and garnish a sprinkle of cotija and lime wedges.
Notes
Crema is like a Mexican sour cream, and is found usually by the meat department with Hispanic items or the cheese. If you can't find it, you can substitute 3 tablespoons sour cream and 5 tablespoons mayonnaise.
Store in the refrigerator for up to 4 days.
Nutrition
Calories: 71kcal