Description
A vibrant, dairy-free twist on classic Mexican elote. This zesty salad features charred sweet corn, fresh lime, cilantro, and a creamy mayonnaise base, offering a tangy, smoky, and refreshing summer dish that’s perfect for picnics and taco nights.
Ingredients
4 cups sweet raw corn kernels (fresh water corn preferred)
3 tablespoons creamy mayonnaise (dairy-free if needed)
2 tablespoons fresh lime juice (about 1–2 limes)
1/4 cup chopped fresh cilantro (stems included)
1 teaspoon chili powder (ancho blend recommended)
3 tablespoons extra-virgin olive oil
1/2 cup finely chopped red onion (about 1 medium)
Instructions
Heat olive oil in a skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until charred and tender (5-7 minutes). Remove from heat and let cool slightly.
In the same skillet, add red onion and cook until glossy and softened (3-4 minutes). Remove from heat.
In a large bowl, toss corn kernels with mayonnaise, lime juice, chili powder, and chopped cilantro. Fold in cooked onions.
Chill for 10-15 minutes before serving. Serve warm or cold, garnished with extra cilantro or lime slices if desired.
Notes
Check corn for doneness with a fork to avoid mushy or undercooked texture. Substitute dairy-free mayonnaise for traditional mayonnaise if required. Top with black beans or avocado for a complete meal. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 1g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg