Have you ever had Elotes or Mexican street corn salad? Its absolutely, shut the front door, delicious goodness. When we moved our family we also moved from several of my favorite restaurants with yummy dishes like this. This girl loves her food and I was determined to make my own Mexican corn to devour at home.
This salad is slightly spicy with tangy lime and cilantro all happily married together in one dish. It’s a great dish for those potlucks or cravings for two. I wanted a quick and easy dish so I use frozen corn but you can use fresh corn as well.
First, I saute the corn in a dish to get that yummy roasted flavor and brown the corn just a bit. While the corn is cooking I mix all the ingredients, except cotija cheese, in a bowl ready and set aside for the corn. Cook the corn about 12-15 minutes. Mix the mixture into the corn until blended together. You can eat this warm or chilled. Either way its delish and you won’t be disappointed. If served cold just place in the refrigerator and then garnish with extra cilantro and the cotija cheese before serving. If serving warm garnish immediately with extra cilantro and the cotija cheese. Now pass the street tacos too please!
2 bags of frozen corn (14 oz each)
1 tbsp olive oil
1 diced jalapeno diced and seeded
1/4 cup of mayonnaise
1/4 cup of Monterrey jack cheese
8 oz of Cotija Cheese crumbled
Dash of cayenne pepper
1 tablespoon of cumin
2 cloves of garlic minced
juice of 1 lime
1/4 cup cilantro
1 tbsp smoked paprika
1 tsp of chili powder