salad and dressings

Mexican-Style Corn Salad

In this spoon-ready version of Elotes, season skillet-charred fresh corn with the bold flavor of Club House® Chili Powder, then toss in a creamy mayo sauce. Add crumbled Cotija and chopped cilantro to finish, then dish into individual serving cups and serve with a juicy ... In this spoon-ready version of Elotes, season skillet-charred fresh corn with the bold flavor of Club House® Chili Powder, then toss in a creamy mayo sauce. Add crumbled Cotija and chopped cilantro to finish, then dish into individual serving cups and serve with a juicy lime wedge for a smoky, tangy street food side dish. Read More Read Less
10 min
PREP TIME
8 min
COOK TIME
218
CALORIES
10
INGREDIENTS

INGREDIENTS 8 SERVINGS

  • 1/3 cup (75 milliliters) mayonnaise
  • 1/4 cup (60 milliliters) fresh lime juice
  • 1/4 teaspoon (1 milliliter) salt
  • 1 tablespoon (15 milliliters) vegetable oil
  • 1 small jalapeño , seeded and finely chopped
  • 4 cups (1 liter) fresh corn kernels
  • 1 teaspoon (5 milliliters) Chili Powder
  • 3/4 cup (175 milliliters) crumbled Cotija cheese
  • 1/2 cup (125 milliliters) chopped fresh cilantro
  • Lime wedges

Preparation

  • 1 Mix mayonnaise, lime juice and salt in large bowl; set aside.
  • 2 Heat oil in large nonstick skillet on high heat. Add jalapeno; cook and stir 2 minutes or until softened. Stir in corn and spread mixture into an even layer in skillet. Cover and cook, without stirring, about 2 minutes. Stir, cover and cook 1 minute longer. Add chili powder; cook, uncovered, 30 seconds, stirring constantly.
  • 3 Transfer corn mixture to bowl with mayonnaise mixture; toss gently to coat. Stir in Cotija and cilantro until evenly mixed. Serve immediately with lime wedges.

NUTRITION INFORMATION

(per Serving)

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