Mexican Corn Elote Salad (Mexican Street Corn Salad)
Prep: 30 minutes
Roast: 45 minutes • Serves: 10
2 cans (4 ounces each) diced mild green chiles
3 garlic cloves, crushed with press
1 medium red onion, finely chopped (about 1 cup)
1-1/2 cups crumbled feta cheese or queso Cotija (6 ounces)
1/2cup coarsely chopped fresh cilantro leaves
1/3 cup fresh lime juice
1/4 cup mayonnaise
1/4cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cayenne pepper
Lime wedges for serving (optional)
1.Preheat oven to 375°. Cut corn kernels from cobs. You should have about 5 cups. Spread corn in single layer on rimmed baking pan. Roast 45 to 50 minutes or until golden brown, stirring twice.
2.Meanwhile, in large bowl, combine chiles, garlic, onion, 1 cup cheese, cilantro, lime juice, mayonnaise, sour cream, chili powder, cayenne pepper and salt.
3.Let corn cool slightly, then toss with mayonnaise mixture until well combined. Serve sprinkled with remaining 1/2 cup cheese and lime wedges, if desired. Makes about 5-1/2 cups.
Approximate nutritional values per serving:
169 Calories, 11g Fat (7g Saturated), 20mg Cholesterol,
438mg Sodium, 20g Carbohydrates, 3g Fiber, 5g Protein
A serrated knife works well to cut corn from cobs.
This dish can be prepared, covered and refrigerated up to 1 day ahead. Sprinkle with remaining cheese just before serving.