This Mexican street corn off the cob is sometimes called elote salad or elotes off the cob corn.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Side Dishes
Cuisine: Mexican
Servings: 6
Calories: 480kcal
Author: LittleCooksReadingBooks.com
Ingredients
1Tablespoonunsalted butter
3-4cupsfresh corncut from cob or frozen corn (about 4-5 fresh corn cobs)*
2tablespoonsHellmann's mayonnaise
1/2cupCotija cheese or queso frescograted or crumbled
2green onionsfinely chopped
1/4cupfresh cilantrochopped
1limejuiced
1/2teaspoonsmoked paprika or chili powder
1/2teaspoongarlic powder
Salt and pepperto taste**
Extra crumbled Cotija/quesocilantro, paprika/chili powder for serving
Instructions
Melt butter in a heavy pan (cast iron is best). Spread corn kernels in a single layer in the pan. Roast for 10-15 minutes, stirring frequently, until the outsides of the kernels have browned. (Some will have a charred look, but don't let them burn!)
Spoon corn into large bowl. Set aside.
In a mixing bowl, add mayonnaise, crumbled cheese, green onions, cilantro, lime juice, smoked paprika (or chili powder), and garlic powder. Add salt and pepper, to taste. Stir until combined.
Pour mayo mixture over roasted corn. Stir to combine completely.
Sprinkle with extra crumbled cheese, paprika (or chili powder), and cilantro. Serve warm immediately.
Notes
*You can substitute canned corn for fresh or frozen corn. Use 2 15-ounce cans (no salt added) sweet golden corn. Be sure to drain the corn before roasting.**This off the cob elote can be super salty because Cotija cheese is salty. Be sure to taste the dish before you add additional salt.You can also broil the corn in the oven broiler. Combine corn with butter and spread in a single layer on a baking sheet. Broil for 3-5 minutes, until some of the kernels begin to char. WATCH CLOSELY as they can burn quickly!LEARN HOW TO AIR FRY CORN FOR THIS RECIPESome people substitute parsley instead of cilantro (or just leave it out all together).