Description
A vibrant, creamy, and smoky Mexican street corn salad packed with bold flavors – perfect for summer BBQs and festive gatherings.
Ingredients
Scale
- 8 ears fresh corn (husks removed)
- 1/2 cup diced red onion
- 2 tablespoons unsalted butter
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon cumin
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 cup crumbled Cotija cheese
Instructions
- Preheat grill or grill pan to medium-high heat. Remove husks and silk from corn, and grill for 8–10 minutes, turning every 2–3 minutes, until charred.
- Let corn cool for 2–3 minutes, then cut kernels from cobs into a large bowl.
- Add diced red onion to warm corn, then stir in butter until melted and combined.
- In a separate bowl, whisk together sour cream, lime juice, smoked paprika, and cumin until smooth.
- Pour the creamy mixture over the corn and onion. Add chopped cilantro, chives, and Cotija cheese. Fold gently to combine.
- Season with salt and pepper to taste. Serve immediately or chill slightly before serving.
Notes
To lighten it up, replace sour cream with Greek yogurt. For extra spice, add diced jalapeños or cayenne. For a vegan version, use olive oil, cashew cream, and nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 279kcal
- Sugar: 13g
- Sodium: 245mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
Keywords: elote corn salad, mexican salad, grilled corn, summer side dish, street corn salad