Elotes Mexicanos - Mexican Corn Salad

Elotes Mexicanos - Mexican Corn Salad

Creamy Elotes Mexicanos - Mexican Corn Salad! The perfect side dish, dip or a summer snack.
4.84 from 6 votes
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Course: Side Dish
Cuisine: Mexican
Keyword: elote, corn, roasted, mexican, snack food
Prep Time: 5 minutes
Author: Rika Livingston

Ingredients

  • 6 ears of corn (About 5 cups)
  • 1/2 cup mayonnaise
  • 3-4 tbsp fresh lime juice
  • 3/4 tsp ground ancho chili powder (use more according to your liking)
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt (use more according to your liking)
  • 1/8 tsp black pepper (use more according to your liking)
  • 1/4 cup finely chopped red onion (use more according to your liking)
  • 1/2 cup crumble Cotija cheese

Additional Toppings (Optional)

  • 2 tbsp chopped jalapenos (use more according to your liking)
  • 2 tbsp chopped chive (use more according to your liking)
  • a sprinkling of ancho chili powder to serve
  • a sprinkling of smoked paprika to serve
  • a sprinkling of Cotija cheese

Instructions

  • 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!

Notes

Kid-friendly option: 
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.
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