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Mexican Street Corn Salad

This bright and flavorful elote-inspired salad comes together with fresh or frozen corn so you can make it anytime.

Servings

15 minutes

Total Time

$0.72

Cost per serving *

Temperature:	Medium-high heat
Serving size:	1 cup
Prep time:	10 minutes
Cook time:	5 minutes
Total time:	15 minutes
Equipment:	Large frying pan Large bowl
Utensils:	Mixing spoon Measuring cups and spoons

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

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Ingredients

2 tablespoons olive oil OR vegetable oil

24 ounces frozen corn, thawed and patted dry (about 5 1/3 cups)

1/2 cup green onions, chopped

1/4 cup cilantro, roughly chopped

1/2 cup cotija cheese, crumbled, divided

2 tablespoons lime juice

1 jalapeño, deseeded and finely chopped (optional)

1 garlic clove, minced OR 1 teaspoon garlic powder

1/2 teaspoon salt

1 teaspoon chili powder

Instructions

Before you begin, wash your hands, surfaces, and utensils.
Heat the oil in a large frying pan over medium-high heat. When the oil begins to bubble, add the corn and cook, mixing often, until charred and starting to pop, 6-7 minutes.
Pour the charred corn into a large bowl and add the green onions, cilantro, 1/4 cup of the cotija cheese, lime juice, jalapeño (if using), garlic, salt, and chili powder. Toss thoroughly to mix.
Serve topped with additional cilantro and remaining 1/4 cup of cotija cheese.

Tips

Got leftover corn on the cob? This recipe is great with fresh corn.
Can’t find cotija cheese at your market? You can substitute feta cheese for cotija in this recipe.

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Ingredients