Description
To fully appreciate this creative recipe, it helps to understand the traditional dish that inspired it and how this modern interpretation enhances the overall dining experience.
Ingredients
Scale
For the Salad
- 6 cups corn kernels (fresh, frozen, or canned and drained)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the Dressing
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 tbsp fresh lime juice
- 1 garlic clove, minced
- ½ tsp chili powder
Toppings
- ½ cup crumbled cotija cheese (or feta)
- ¼ cup chopped cilantro
- ½ tsp chili powder, for garnish
- Lime wedges, for serving
- Optional: diced jalapeño for extra heat
Instructions
1. Char the Corn
- Heat olive oil in a large skillet over medium-high heat.
- Add corn kernels and cook for 8–10 minutes, stirring occasionally, until lightly charred.
- Season with salt and pepper.
- Let cool slightly.
2. Make the Dressing
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, and chili powder until smooth.
3. Assemble the Salad
- Add the charred corn to the dressing.
- Stir until evenly coated.
- Fold in half of the cotija cheese and cilantro.
4. Fill the Cups
- Spoon the salad into small serving cups.
- Top with the remaining cotija cheese, cilantro, and a sprinkle of chili powder.
- Add diced jalapeño if desired.
5. Serve
- Garnish each cup with a lime wedge.
- Serve chilled or at room temperature.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
Keywords: Individual Mexican street corn cups, creamy elote corn salad portions, easy charred corn appetizers