Warm Mexican Corn Salad Recipe
Sweet summer corn lightly coated with lime infused mayonnaise with a touch of hot chili powder and shredded cojita cheese.
Inspired by a very popular Mexican street food called elote, a typical street food of grilled corn, smothered with mayonnaise and topped with shredded cojita cheese and chili powder. It’s simply addicting and combines the flavor sensations of sweet, spicy, sour and savory. Here in New York, you can find vendors in Hispanic neighborhoods on busy street corners grilling corn and serving this special treat.
There’s a heat wave in New York this week, so I skipped the grill and cooked the sweet corn on the stove just a few minutes. I added some fresh scallion and cilantro for color and flavor and loved this as a side dish.
Cotija cheese is a firm, dry Mexican cheese similar to a feta, which could be used in it’s place if you can’t find it near you.
Warm Mexican Corn Salad (Elote)
Servings: 5 • Size: about 3/4 cups • Points +: 4 pts • Smart Points: 7
Calories: 152.5 • Fat: 4.9 g • Carb: 25.3 g • Fiber: 3.5 g • Protein: 5.8 g • Sugar: 4.4 g
Sodium: 144 mg
4 large fresh cobs of corn
2 tbsp light mayonnaise
2 tbsp fat-free Greek yogurt
1/2 tsp chili powder (more or less to taste)
1 tbsp fresh lime juice (from half a lime)
1 tbsp minced cilantro
2 tbsp scallions, minced
1/2 cup (40 g) cotija cheese, grated
5 lime wedges for serving
Boil corn in boiling water for 5 minutes, remove from heat. When cool enough to handle, cut corn off the cobb. (makes 4 cups)
In a large bowl combine mayonnaise, yogurt, chili powder, and lime juice; mix well. Add corn, cilantro, scallions and cheese and toss. Serve with lime wedges.
Keywords: Warm Mexican Corn Salad