Mexican Street-Style Elote Corn Salad

Ingredients

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

Method

1. 01
   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. 02
   In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper. Mix until well combined.
3. 03
   Add the charred corn to the bowl with the dressing and stir until the corn is evenly coated.
4. 04
   Fold in the crumbled cotija cheese and chopped cilantro, reserving a small amount of each for garnish.
5. 05
   Taste the salad and adjust seasoning with more salt, pepper, or lime juice if needed.
6. 06
   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.