Elote Corn Salad

August 2, 2022
Created by Melanie Taylor, MS, RDN, CD
Serves 8
  • 6 ears corn on the cob
  • 1/4 cup finely diced radishes
  • 1/2 bunch green onions, chopped
  • 1 Tbsp fresh lime juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup Primal Kitchen Chipotle Lime Mayo
  • 2 Tbsp low-fat milk
  • 1/4 cup roughly chopped cilantro leaves
  • 1/4 cup crumbled cotija cheese

Heat a grill on high for 10 min. Husk the corn, completely removing the silky hairs and lay the corn directly on the hot grill. Once the corn begins to char, flip it to the other side. Continue flipping until the corn is charred on all sides, about 10 minutes total. Remove the corn from the grill and allow it to cool. Once the corn has cooled completely, use a sharp knife to remove the kernels from the corn.

In a medium sized bowl combine the corn kernels with the radishes, green onions, lime juice, salt and pepper. Thin the mayo with milk (adjust to desired consistency and toss the corn mixture with the mayo until completely coated. Add a little more if desired. Sprinkle the salad with cilantro and cotija

Nutrition per serving: 190 calories; 10g total fat (2g saturated); 340 mg sodium; 23g carbohydrates; 1g dietary fiber; 9g sugar (0g added sugar); 4g protein 

Adapted from Modern Proper