Mexican Street Corn Salad (Elote)

• servings: 6 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

4 ears corn

2 tbsp butter

1/4 cup red onion (minced)

1/4 cup cotija cheese (crumbled)

3 tbsp sour cream (or crema)

2 tbsp mayo

1/4 tsp cumin

1/4 tsp chili powder

1/4 tsp black pepper

1/2 tsp paprika

1/8 tsp cayenne (optional )

1/4 cup cilantro (chopped)

2 tbsp lime juice (about 1 lime)

Directions

Grilled: Brush the corn with melted butter and grill on medium heat for 8-10 minutes until all sides are slightly charred. Cut off the kernels and place the corn in a mixing bowl.

Stovetop: Cut off the corn kernels. Heat a large skillet on medium high heat and melt the butter. Add the corn and sauté for 5-8 minutes, stirring occasionally until lightly browned. Turn off the heat.

Combine the dressing ingredients and add it to the corn along with onions and cotija cheese. Serve warm.