Mexican Street Corn Salad

Looking for a delicious and easy-to-make Mexican dish? Our Mexican Street Corn Salad is packed with bold flavors and is perfect for any occasion. This vibrant salad combines the best of traditional elote with a fresh twist, making it a must-try!

Inspired by the beloved street food of Mexico, this salad brings together the tangy, creamy, and spicy flavors of elote (Mexican street corn) in a convenient, easy-to-eat form.

Whether you’re hosting a summer barbecue or simply craving a taste of Mexico, this dish will transport your taste buds south of the border.

Why You’ll Love This

1. Bursting with Flavor: The combination of sweet corn, creamy dressing, and zesty lime creates a symphony of flavors that will delight your palate.
2. Quick and Easy: With minimal prep and cook time, this salad is perfect for busy weeknights or last-minute gatherings.
3. Versatile: Enjoy it as a side dish, a topping for tacos, or even as a dip with tortilla chips.
4. Crowd-Pleaser: Its vibrant colors and bold flavors make it a hit at parties and potlucks.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Cuisines: Mexican
• Servings: 4
• Estimated Cost: $10

Equipment

• Large skillet or grill
• Mixing bowl
• Knife
• Cutting board
• Measuring cups and spoons

Ingredients

• 4 cups of fresh corn kernels (about 4 ears of corn)
• 2 tablespoons vegetable oil
• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup crumbled cotija cheese (or feta)
• 1 clove garlic, minced
• Juice of 1 lime
• 1 teaspoon chili powder
• ¼ cup chopped cilantro
• Salt and pepper to taste
• Optional toppings: diced jalapeño, diced red onion, extra lime wedges

Step-by-Step Instructions

1. Cook the Corn: Heat the vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are slightly charred, about 10-15 minutes. Remove from heat and let cool.
2. Prepare the Dressing: In a mixing bowl, combine the mayonnaise, sour cream, minced garlic, lime juice, and chili powder. Stir until well mixed.
3. Combine Ingredients: Add the cooked corn to the dressing mixture. Stir until the corn is well coated. Mix in the crumbled cotija cheese and chopped cilantro. Season with salt and pepper to taste.
4. Serve: Transfer the salad to a serving bowl. Garnish with additional cheese, cilantro, and any optional toppings you like. Serve warm or at room temperature.

Nutrition Facts

• Calories: 250 per serving
• Protein: 6g
• Carbohydrates: 20g
• Fat: 18g
• Fiber: 2g
• Sugar: 5g
• Sodium: 300mg

Tips for Success

1. Use Fresh Corn: For the best flavor, use fresh corn on the cob. If fresh corn is not available, frozen corn works well too.
2. Char the Corn: Achieving a slight char on the corn enhances its sweetness and adds a smoky flavor.
3. Customize the Heat: Adjust the amount of chili powder and jalapeño to suit your spice preference.
4. Make Ahead: Prepare the salad ahead of time and store it in the refrigerator. Add the cheese and cilantro just before serving to keep it fresh.

Print Pin

Mexican Street Corn Salad

Looking for a delicious and easy-to-make Mexican dish? Our Mexican Street Corn Salad is packed with bold flavors and is perfect for any occasion. This vibrant salad combines the best of traditional elote with a fresh twist, making it a must-try!

Course Breakfast

Cuisine Mexican

Keyword Mexican Food Dishes, Mexican Street Corn Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 250kcal

Cost 10$

Ingredients

Ingredients

• 4 cups of fresh corn kernels about 4 ears of corn
• 2 tablespoons vegetable oil
• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup crumbled cotija cheese or feta
• 1 clove garlic minced
• Juice of 1 lime
• 1 teaspoon chili powder
• ¼ cup chopped cilantro
• Salt and pepper to taste
• Optional toppings: diced jalapeño diced red onion, extra lime wedges

Instructions

• Step-by-Step Instructions
• Cook the Corn: Heat the vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are slightly charred, about 10-15 minutes. Remove from heat and let cool.
• Prepare the Dressing: In a mixing bowl, combine the mayonnaise, sour cream, minced garlic, lime juice, and chili powder. Stir until well mixed.
• Combine Ingredients: Add the cooked corn to the dressing mixture. Stir until the corn is well coated. Mix in the crumbled cotija cheese and chopped cilantro. Season with salt and pepper to taste.
• Serve: Transfer the salad to a serving bowl. Garnish with additional cheese, cilantro, and any optional toppings you like. Serve warm or at room temperature.

Notes

1. Use Fresh Corn: For the best flavor, use fresh corn on the cob. If fresh corn is not available, frozen corn works well too.
2. Char the Corn: Achieving a slight char on the corn enhances its sweetness and adds a smoky flavor.
3. Customize the Heat: Adjust the amount of chili powder and jalapeño to suit your spice preference.
4. Make Ahead: Prepare the salad ahead of time and store it in the refrigerator. Add the cheese and cilantro just before serving to keep it fresh.

Common Questions

1. Can I use frozen corn? Yes, frozen corn is a great alternative if fresh corn is not available. Just make sure to thaw and pat it dry before cooking.
2. What can I substitute for cotija cheese? Feta cheese is a good substitute if you can’t find cotija.
3. Is this salad served hot or cold? It can be served either warm or at room temperature. Both ways are delicious!
4. How long does it keep? Store leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy making this delightful Mexican Street Corn Salad! It’s sure to bring joy and flavor to your table.

Happy cooking!