Summer Elote Corn Salad


  • 2 tablespoons olive oil
  • 3 cups corn, uncooked
  • 2 tablespoons mayonnaise
  • 1/2 cup crumbled Cotija cheese (or more)
  • 1/2 cup finely sliced scallions, green parts
  • 1/2 cup fresh cilantro leaves, chopped fine
  • 1 jalapeño pepper, seeded and stemmed, chopped fine
  • 3 medium cloves garlic, pressed or minced
  • Juice from 1 lime
  • Salt to taste
  • Chili powder or hot chili flakes, to taste (optional)


  1. Heat oil in a large nonstick skillet over medium high heat. When heated, Aad corn kernels. Cook without moving until charred on one side, about 2-3 minutes. Toss corn, stir, and repeat until charred on second side, about 2-3 minutes. Continue until corn is well charred on both sides and transfer to a large bowl.
  2. Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, and lime juice to bowl. Toss to combine. Taste and adjust seasoning with salt and chili powder to taste, if desired. Serve immediately.
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