Made (Mostly) By Kid: Mexican Street Corn Salad

Elotes are the Mexican street food version of corn on the cob. Slathered in creamy, cheesy, flavor-y (yep, flavor-y) goodness and skewered on a stick for easy consumption, this is a treat of treats. Traditionally, grilled and charred sweet corn pairs with tangy mayonnaise and cotija cheese, cilantro, spices, peppers, and lime for a taste explosion that’ll make you roll your eyes at your favorite backyard barbecued corn on the cob. We decided to turn it into a salad (not a novel idea, but we made it our own). And besides the charring of the corn, My Tiny Sous Chef did everything herself – and then ate almost the whole thing herself, too, with a spoon. I dare you not to like this. Here you go.

* olive oil
* 12-16oz frozen sweet corn
* 3T light mayonnaise
* ~3oz crumbled cotija (or even feta) cheese
* juice of 2-3 limes
* 1/3C fresh chopped cilantro
* 2T minced red onion
* 2t minced garlic
* 1/2t chili powder
* 1/2t salt
* 1/4t black pepper

Heat some olive oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, for about 10 minutes, until the kernels begin to get a nice char on them.


While the corn is cooking, mix together the rest of the ingredients – the mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, salt, and pepper – in a bowl.


When the corn is ready, carefully add it to the bowl and mix thoroughly to coat. Serve warm as a side salad or as a condiment with tacos. Deliciousness awaits!


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