Mexican Street Corn Salad
Easy Mexican street corn salad with frozen corn, cotija cheese, lime, & cilantro. This elote salad is mayo-free, big on flavor and perfect for get-togethers!
Servings 6 servings
Calories 129kcal
Equipment
Ingredients
- 20 ounces frozen corn thawed and patted dry
- 2 tablespoons avocado oil
- ½ cup scallions thinly sliced, both white and green parts
- ¼ cup cilantro roughly chopped, plus additional for topping
- ¼ cup cotija cheese crumbled
- 1 lime juiced
- 1 jalapeno seeded and finely chopped
- 1 garlic clove minced
- ½ teaspoon salt
- ½ teaspoon chili powder
Instructions
- Heat the oil in a large cast iron skillet or heavy pan over medium-high heat. When the oil is shimmering, add the corn and cook, tossing often, until charred and starting to pop, 5-6 minutes.
- Pour the charred corn into a large bowl and add the scallions, cilantro, cotija cheese, lime juice, jalapeno, garlic, salt, and chili powder. Toss thoroughly to mix.
- Serve topped with additional cilantro and cotija cheese.
Notes
Storage: This street corn salad will last up to three days in the fridge. Keep in mind the longer it sits the more water will weep from the corn.
Nutrition
Calories: 129kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 464mg | Potassium: 178mg | Fiber: 3g | Sugar: 5g | Vitamin A: 277IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 1mg