Easy Elote Salad
Make this salad in the summer, when sweet corn is at its finest. Greek yogurt adds an extra creaminess to it that we adore, but you can omit it and increase mayo to ½ cup if you prefer. Serve as a side dish or as a dip with tortilla chips.
Ingredients
- 6 ears fresh sweet corn, husked
- ⅓ cup mayonnaise
- ¼ cup chopped fresh cilantro
- 1 tsp. lime zest + 3 Tbsp. fresh lime juice
- 2 Tbsp. Greek yogurt
- 1 tsp. chili-lime seasoning, such as Tajin, or ½ tsp. chili powder + ½ tsp. salt
- ¾ cup crumbled cotija cheese (3 oz.)
- Salt and pepper, to taste
Instructions
- Heat an outdoor grill, indoor grill, or a large cast iron skillet over medium-high heat. Working in batches as needed, grillI corn, turning occasionally, until charred on all sides. Let cool, then cut kernels of cobs.
- Meanwhile, in a large bowl whisk together mayonnaise, lime zest and juice, cilantro, Greek yogurt, and chili-lime seasoning. Add cooled corn kernels and cojita cheese; toss to combine. Season to taste with salt and pepper. To serve, sprinkle with additional chili-lime seasoning or chili powder.