Why Make This Recipe
Mexican Street Corn Salad is a delicious and colorful dish that packs a punch of flavor. It is inspired by the popular street food, elote, which is grilled corn on the cob slathered in creamy ingredients and spices. This salad offers all the great flavors of elote but in a convenient and shareable form. It’s perfect for picnics, barbecues, or any gathering where you want a tasty side dish that everyone will love.
How to Make Mexican Street Corn Salad
Ingredients
- 4 cups corn (approximately 24 oz frozen)
- 1 tablespoon olive oil
- 1 red bell pepper (diced)
- 1 bunch fresh cilantro (minced)
- 1 jalapeno (diced)
- 1/2 large red onion (diced)
- 2/3 cup cotija cheese (shredded)
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 4 tablespoons fresh lime juice (approximately 2 limes)
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
Directions
- Heat olive oil in a sauté pan over medium-high heat.
- Add corn and cook until slightly charred, about 7-10 minutes. Transfer the corn to a large mixing bowl.
- In the same bowl, combine the cooked corn with diced red bell pepper, jalapeno, minced cilantro, and diced onion.
- In a small bowl, mix sour cream, mayonnaise, lime juice, cumin, paprika, kosher salt, and chili powder until smooth.
- Pour the dressing over the corn mixture and gently mix to coat all ingredients evenly. Stir in half of the cotija cheese.
- Sprinkle the remaining cotija cheese on top and garnish with reserved cilantro leaves.
- Serve immediately or chill in the fridge for up to 8 hours before serving.
How to Serve Mexican Street Corn Salad
Mexican Street Corn Salad is best served fresh, but it can also be chilled for a refreshing option. It makes an excellent side dish for grilling meats, tacos, or any Mexican-inspired meal. You can also serve it as a dip with tortilla chips for a fun appetizer.
How to Store Mexican Street Corn Salad
To store any leftover salad, place it in an airtight container in the refrigerator. It will keep well for up to 2 days. The flavors will continue to blend as it sits, but be aware that the vegetables may soften a bit over time.
Tips to Make Mexican Street Corn Salad
- For a little extra heat, keep the seeds and ribs of the jalapeno when dicing.
- If you prefer a smokier flavor, you can grill the corn instead of cooking it on the stovetop.
- Feel free to adjust the amount of lime juice and spices to suit your taste.
Variation
You can customize this salad by adding other ingredients like avocado, black beans, or even chopped tomatoes for added flavor and texture. You can also swap out the cotija cheese for feta if you prefer a different taste.
FAQs
Can I use canned corn instead of frozen?
Yes, you can use canned corn. Just make sure to drain and rinse it before adding it to the salad.
Is this salad gluten-free?
Yes, all the ingredients in this salad are naturally gluten-free.
Can I make it ahead of time?
You can prepare the salad a few hours in advance and chill it in the fridge. Just wait to add the cheese until right before serving to keep it fresh.
