Mexican Corn Salad Recipe
Grilled Mexican corn salad is a quick, easy twist on Elote. It's a perfect side for pairing with your Mexican favorites!
Servings: 6
Ingredients
- 4 ears corn, with husks
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, crumbled
- 2 tablespoons mayonnaise
- 1 pinch pepper, to taste
- 1 pinch garlic salt, with parsley flakes
- extra cilantro, optional
- extra limes, optional
Instructions
- Lightly oil the grate of a grill and turn to medium-high heat.
- Grill corn in the husks on the grill for about 15 minutes making sure to turn occasionally. The husks will char while perfectly cooking the corn cob inside.
- Remove corn from the grill, then remove the husks. Cut kernels off into a medium bowl.
- Add lime juice, chili powder, cotija, cilantro, mayonnaise, salt, and pepper to the corn. Mix until combined, and add any more seasonings needed.
- Serve warm and top with fresh cilantro and limes for garnish.
Video
Nutrition
Calories: 118kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 191mg | Potassium: 181mg | Fiber: 1g | Sugar: 4g | Vitamin A: 264IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 0.4mg