Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.
Remove from the grill and allow to cool for a few minutes.
Holding the corn by the small end, cut off all of the kernels.
Place the kernels in a big bowl and add all remaining ingredients.
Fold gently with a rubber spatula, seasoning with additional salt as needed.
Serve slightly warm, room temperature or cold.
*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 3 days.
Elote Grilled Mexican Corn Salad
Amount Per Serving (1 g)
Calories 73Calories from Fat 45
% Daily Value*
Saturated Fat 2g13%
Vitamin A 536IU11%
Vitamin C 4mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: America's Best 4th of July Desserts, Recipes and Sides
Keyword: cheese, corn, corn on the cob, grilled, mexican, side