Elotes Mexicanos - Mexican Corn Salad
295kcal
Ingredients
- 6 ears of corn (About 5 cups)
- ½ cup mayonnaise
- 3-4 tablespoon fresh lime juice
- ¾ teaspoon ground ancho chili powder (use more according to your liking)
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt (use more according to your liking)
- ⅛ teaspoon black pepper (use more according to your liking)
- ¼ cup finely chopped red onion (use more according to your liking)
- ½ cup crumble Cotija cheese
Additional Toppings (Optional)
- 2 tablespoon chopped jalapenos (use more according to your liking)
- 2 tablespoon 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
Method
- 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!
Nutrition
Calories295kcalCarbohydrates23gProtein6gFat22gSaturated Fat5gCholesterol23mgSodium448mgPotassium338mgFiber3gSugar9gVitamin A584IUVitamin C18mgCalcium76mgIron1mg
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.