YIELD: 4 side servings | TIME: 5 minutes | ACTIVE TIME: 5 minutes
This Little Goat went to Yucatán Elote-Style Corn Salad with This Little Goat went to Mexico Crunch

Yucatán Elote-Style Corn Salad


  • 4 ears fresh corn, kernels removed (about 2 cups corn kernels)
  • 2 tbsp This Little Goat went to Yucatán sauce
  • 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 


  1. 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.
  2. 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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