Description
A vibrant creamy salad with charred corn, tangy lime, and spicy chili dressing. This deconstructed Elote captures authentic smoky, salty, and citrus flavors for a festive Mexican-inspired dish.
Ingredients
4 cups corn kernels
2 tablespoons butter
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 clove garlic
1/2 cup Cotija cheese, crumbled
Salt and pepper to taste
2 tablespoons cilantro or parsley, chopped
Instructions
Preheat oven to 300°F (150°C)
Spread corn kernels on a parchment-lined baking sheet
Melt butter and toss with corn, roast 7-10 minutes until caramelized
Mix mayonnaise, sour cream, lime juice, chili powder, paprika, and garlic
Combine hot corn with dressing
Fold in Cotija cheese and fresh herbs
Serve warm or at room temperature
Notes
Freeze corn for 10-15 minutes before roasting to retain moisture
Mimic street vendor style by serving in corn husks
Substitute Crème fraîche for sour cream if preferred
Sprinkle extra chili powder at serving
- Prep Time: 10
- Cook Time: 7
- Category: Dinner Recipes
- Method: Roasting/Skillet
- Cuisine: Mexican