Corn Recipe
Grilled corn salad with queso fresco, cotija, cilantro aioli, chili lime salt, and Mexican crema, inspired by elote.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Cilantro Aioli
Chili Lime Salt
Mexican Crema
Method
Preparation
- 1
- 2
Making Cilantro Aioli
In a bowl, combine mayonnaise, chopped cilantro, minced garlic, and lime juice. Mix well and set aside.
- 3
Preparing Chili Lime Salt
In a small bowl, combine chili powder, lime zest, and salt. Mix well and set aside.
- 4
Making Mexican Crema
In a bowl, mix sour cream with lime juice until smooth. Set aside.
Assembly
- 5
Combining Salad Ingredients
Once the corn has cooled, cut the kernels off the cob and place them in a large bowl. Add queso fresco, cotija cheese, chopped cilantro, chili powder, lime juice, and salt. Toss to combine.
- 6