


From the Cook
From the Cook
1/3
Elote Salad (Mexican Street Corn Salad)
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Instructions
1
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Melt butter in a large skillet over medium high heat.
2
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Add corn and sautee until golden and slightly charred, about 10 minutes.
3
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Remove corn from the pan and place in a large bowl.
4
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Add onion, jalapeno and garlic to the skillet and saute for 2-3 minutes until vegetables are softened and fragrant.
5
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Remove vegetables from pan and place in bowl with corn.
6
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In a bowl, combine mayo, sour cream, lime juice, chili powder and house seasoning blend.
7
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Whisk until combined.
8
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Pour dressing over the corn and stir to combine.
9
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Add Queso Fresco and cilantro and serve immediately.
My Calorie Intake
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Tips & Tricks (5)
- Charred Corn = Maximum Flavor 🔥Char the corn kernels in a hot skillet with butter for 3-4 minutes before mixing into the salad to develop deep, caramelized sweetness that elevates the entire dish.
- Balance Your Crema Base 🥄Mix mayo and sour cream in a 1:1 ratio, then thin with fresh lime juice to create a creamy dressing that coats the corn evenly without becoming heavy or greasy.
- Toast Your Spices Dry 🌶️Bloom the chili powder and all-purpose seasoning in the hot skillet with butter for 30 seconds before adding corn to unlock aromatic oils and prevent raw spice flavor.
- Crumble Queso Fresco Last ✨Add the queso fresco just before serving to maintain its delicate texture and prevent it from melting or becoming mushy when mixed with the warm, wet ingredients.
- Prep Vegetables Strategically 🧅Dice red onions and jalapeños finely and soak briefly in lime juice before adding to brighten flavors and slightly soften their bite for better integration.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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