Imagine all the vibrant, smoky, and creamy flavors of grilled Mexican street corn (Elote), transformed into a convenient, irresistible salad! This Mexican Street Corn Salad, or Esquites, combines ...

Mexican Street Corn Pasta Salad takes the smoky-charred flavor of street-style corn and folds it into a chilled pasta dish that actually holds up on a hot day. Rotini catches the creamy lime-mayo ...

Top each with 1 to 2 tablespoons of the mayonnaise mixture, 1 to 2 tablespoons of the Mexican crema, and 1 to 2 tablespoons crumbled cotija cheese. Sprinkle each with about 1/4 teaspoon Tajín.

Heat grill to medium. Add corn; cover and cook until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly, cut corn from cobs. Frozen or whole kernel canned corn is fine ...

If using frozen corn, sauté in a hot pan until slightly browned. 3) Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic ...

Get all the flavor of elote but in a spoonable salad form. Freshly grilled corn is tossed with a creamy chili-lime mayonnaise ...

Tossing corn onto the grill caramelizes its natural sugars and lends a smoky-sweet burst of flavor to this loaded pasta salad. Swap option: Use feta cheese in place of cotija.

Elotes (Mexican Street Corn) In this elotes recipe, grilled corn is covered in a creamy mayo and sour cream mixture before being topped with chili powder, cotija cheese, and plenty of lime juice ...