Mexican Street-Style Elote Corn Salad

Ingredients

• 4 cups corn kernels fresh or frozen
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup cotija cheese crumbled
• 2 tablespoons lime juice freshly squeezed
• 1 tablespoon chili powder
• 1/4 cup cilantro chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground

Instructions

1. 1 Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are slightly charred, about 8-10 minutes.
2. 2 In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper. Mix until well combined.
3. 3 Add the charred corn to the bowl with the dressing and stir until the corn is evenly coated.
4. 4 Fold in the crumbled cotija cheese and chopped cilantro, reserving a small amount of each for garnish.
5. 5 Taste the salad and adjust seasoning with more salt, pepper, or lime juice if needed.
6. 6 Transfer the salad to a serving dish and garnish with the reserved cotija cheese and cilantro. Serve immediately or refrigerate for up to an hour before serving.