Street Corn Salad
Easy Street Corn Salad recipe with fire roasted corn, cotija cheese, lime, and chili powder. A simple, crowd-pleasing side inspired by Mexican elote.
Equipment
- medium bowl
Ingredients
- 2 tbsp mayonnaise
- 2 tsp lime juice
- zest 1 lime
- 2 tsp minced garlic
- 1 tbsp tajin or smoked paprika
- 2 14.75 oz fire roasted canned corn, drained or frozen, or grilled corn on the cob
- ¼ cup red onion, diced or green onions
- ¼ cup cilantro, roughly chopped
- ¼ cup cotija cheese, crumble more for topping
Instructions
- In a medium bowl, mix the mayonnaise, lime juice and zest, Tajin (or other Mexican spices) and minced garlic.
- Add the corn, onion, cilantro and cotija cheese. Mix well to combine.
- Store in refrigerator for at least 2 hours to combine the flavors. Taste and season with salt if needed. To serve, add additional Tajin, cilantro, and cotija cheese to the top.
Notes
Store in the fridge for up to a week.