From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
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)
- Char the Corn for Depth 🔥Lightly char fresh corn kernels in a hot skillet with butter before adding to the salad to develop deeper, caramelized flavors that elevate the entire dish.
- Balance Your Crema Base 🥄Mix sour cream and mayonnaise in a 1:1 ratio, then thin with fresh lime juice to create a silky dressing that coats the corn without becoming heavy or cloying.
- Toast Your Spices First 🌶️Lightly toast the chili powder and all-purpose seasoning in a dry pan for 30 seconds before mixing into the crema to unlock their aromatic compounds and intensify their flavors.
- Raw Jalapeño for Freshness ✨Add fresh, thinly sliced jalapeños raw just before serving rather than cooking them, as this preserves their crisp texture and bright heat that contrasts beautifully with the creamy dressing.
- Crumble Queso at the End 🧀Reserve queso fresco crumbles to add as a final garnish rather than mixing into the dressing, so they maintain their crumbly texture and don't dissolve into the creamy components.
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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.
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