SeasonandThyme

Mexican Street Corn Salad

Mexican Street Corn Salad

Fresh, in-season corn grilled and cut right off the cob, combined with flavor-packed ingredients like radishes and jalapeños, make this elote bowl something special.

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PREP TIME: 15 MIN

– 6 ears of corn – 4 large radishes diced – 1 lime juiced – 1 jalapeno diced small – ¼ cup mayo – ½ tbs. chili powder – 1 tsp. garlic powder – 1 tsp. cumin – ½ tsp. salt – 2 green onions chopped – 2 oz. queso fresco or cotija – ¼ cup cilantro chopped

COOK TIME: 15 min

INGREDIENTS

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Step 1

Grill corn for 10-15 minutes, turning periodically, until corn is tender and slightly charred. Cut off the cob. 

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Step 2

Mix together mayo, spices, and lime juice.

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Step 3

In a large mixing bowl, add corn, radishes, jalapeno, and green onions. Stir to combine.

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Step 4

Stir to combine until the mayo mixture coats the corn mixture. Add cheese and stir.

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Step 5

Enjoy this summer salad all season long!

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Click the link below for full instructions!

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