Side

Warm Mexican Corn Salad (Elote)

Creamy corn kernels glisten with a light, tangy yogurt-mayonnaise blend, brightened by lime and dusted with chili powder. Each bite finishes with salty cotija, fresh cilantro, and a squeeze of extra lime.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Warm Mexican Corn Salad (Elote)
Total
15 min
Prep
10 min
Cook
5 min
Serves
5

Nutrition per Serving

Calories
153
Protein
6g
Carbs
25g
Fat
5g
Fiber
4g
Sugar
4g
Sodium
144mg

Ingredients

  • 4 large fresh cobs of corn
  • 2 tbsp light mayonnaise
  • 2 tbsp fat-free Greek yogurt
  • 1/2 tsp chili powder (more or less to taste (check labels for GF))
  • 1 tbsp fresh lime juice (from half a lime)
  • 1 tbsp minced cilantro
  • 2 tbsp scallions (minced)
  • 1/2 cup 40 g cotija cheese, grated
  • 5 lime wedges, for serving

Instructions

  1. Boil corn in boiling water for 5 minutes, remove from heat.
  2. When cool enough to handle, cut corn off the cobb. (makes 4 cups)
  3. In a large bowl combine mayonnaise, yogurt, chili powder, and lime juice; mix well.
  4. Add corn, cilantro, scallions and cheese and toss.
  5. Serve with lime wedges.