Looking for ways to use up that sweet summer corn? Look no further! This simple salad hits all the right notes: creamy, spicy, salty, and citrusy, just like the beloved Mexican street food dish elote (grilled sweet corn coated in mayo, cotija cheese and spices) that it is inspired by. Cotija cheese is a very dry, salty cow’s-milk cheese made in Mexico and found in any grocery store. Add some zest to your corn this summer!
- 6 ears corn
- Kosher salt
- 1/2 c. mayonnaise
- 1/4 c. cotija cheese, plus more for garnish
- Juice of 2 limes
- 2 tbsp. chopped fresh cilantro, plus more for garnish
- 1 tbsp. chili powder, plus more for garnish
Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2″ water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry.
In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder. Season generously with salt.
Top with more cotija, cilantro, and a sprinkle of chili powder before serving.