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–+ servings
Elote-inspired Mexican corn salad!
4.84 from 6 votes

Elotes Mexicanos - Mexican Corn Salad

Rika
Creamy Elotes Mexicanos - Mexican Corn Salad! The perfect side dish, dip or a summer snack.
Print Recipe Pin Recipe
Prep Time 5 mins
Course Side Dish
Cuisine Mexican
Servings 5
Calories 295 kcal

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

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.

Nutrition

Sodium: 448mgCalcium: 76mgVitamin C: 18mgVitamin A: 584IUSugar: 9gFiber: 3gPotassium: 338mgCholesterol: 23mgCalories: 295kcalSaturated Fat: 5gFat: 22gProtein: 6gCarbohydrates: 23gIron: 1mg
Keyword elote, corn, roasted, mexican, snack food
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