Mango Elote Corn Salad

Let's make it

Step 1

Preheat a grill or grill pan over medium heat. Grill the corn for about 10 minutes, turning occasionally, until charred and cooked through.

Step 2

Remove the corn from the grill and let it cool slightly. Then, cut the kernels off the cob and place them in a large bowl.

Step 3

Add the diced mango, chopped cilantro, crumbled cotija cheese, diced red onion, and minced jalapeño to the bowl with the corn.

Step 4

In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper. Pour the dressing over the corn mixture and toss to combine

Step 5

Adjust seasoning with salt and pepper if needed. Serve immediately or chill in the refrigerator for 30 minutes before serving for a cooler salad.

Nutrition info (per serving): 180 Calories, 7g Total Fat, 28g Total Carbohydrate, 5g Protein, 4g Fiber, 10g Sugar

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