This Little Goat went to Yucatán Elote-Style Corn Salad with This Little Goat went to Mexico Crunch

Yucatán Elote-Style Corn Salad

yield: 4 side servings

time: 5 minutes

active time: 5 minutes

ingredients

4 ears fresh corn, kernels removed (about 2 cups corn kernels)

2 tbsp this little goat went to yucatán

2 tbsp kewpie mayo (or regular mayo if unable to find kewpie)

2 tbsp fresh lime juice 

1/2 tsp chili powder, or tajin seasoning 

kosher salt 

1/2 cup fresh cilantro leaves, roughly chopped 

1/4 cup crumbled cotija cheese

this little goat went to mexico everything crunch

lime wedges and tortilla chips, for serving 

instructions

Add the corn kernels to a large mixing bowl. Toss with the Yucatán sauce, mayo, lime juice, half of the cilantro and cotija cheese and ½ teaspoon each chili powder and kosher salt. Season to taste with additional salt and chili powder, as desired.

Transfer to a serving bowl. Top with reserved cilantro and cotija cheese and a sprinkle of This Little Goat went to Mexico everything crunch. Serve alongside fresh lime wedges and tortilla chips for dipping!

 

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