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Yucatán Elote-Style Corn Salad

  • This Little Goat went to Mexico
  • This Little Goat went to Yucatán

yields

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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