Creamy Elotes Mexicanos - Mexican Corn Salad! The perfect side dish, dip or a summer snack.
Preheat the oven to 425° F
Pull the husks and silks off the ear of corn with your hand. Cut off the stems, rinse the ears and dry well.
Place an ear of corn, cut side down, on a cutting board or in the center hole of the baking pan. Using a sharp knife to slice down the kernels.
Place the corn kernel onto a baking sheet and spread evenly to a single layer.
Roast the corn for about 15-18 minutes, stirring occasionally. Remove from heat and allow to cool for a few minutes at room temperature.
In a large mixing bowl, combine mayo, cumin, chili powder, smoked paprika, salt, pepper, and lime juice.
Add the corn, red onion, cheese and mix well. Adjust seasoning if needed.
Serve immediately with or without additional toppings and enjoy!
Simply combine the roasted corn, cotija cheese and mayo-dressing until it's mixed well. Many traditional versions of this recipe also have red onion mixed in. Today I opted to place the red onion on the side/top with jalapeno and chives.