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Mexican Street Corn Salad
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Mexican Street Corn Salad

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Keyword: corn salad, corned beef, elote, mexican street corn
Servings: 6

Ingredients

  • 1 tablespoon canola oil
  • 2 tbs butter
  • 4 cups frozen corn, thawed
  • 2 tablespoon chopped fresh cilantro
  • ½ medium shallot, finely diced
  • ¼ cup mayonaise
  • ½ cup grated parmesan cheese
  • juice and zest of 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon finely chopped jalapeño

Instructions

  • In a large frying pan, heat butter and oil over medium high heat. Add thawed corn in an even layer and cook, undisturbed for 6-7 minutes, or until edges begin to brown. Stir and cook another 2 minutes, or until corn is mostly browned. Remove from heat and allow to cool slightly.
    2. While corn cools, add chopped shallot, cilantro, mayo, lime juice and zest, parmesan, jalapeño and chili powder to a medium mixing bowl. When corn is cooled a bit (a little more than room temp), add to mixing bowl and toss to combine. Serve immediately. This salad is best served at room temperature, but can be made in advance and refrigerated. Just remove from fridge about 30 minutes before serving.