Elote-Style Corn Salad

Why Make This Recipe

Mexican Street Corn Salad is a fresh and delicious twist on traditional elote, making it the perfect side dish for barbecues and gatherings. This salad is a delightful mixture of sweet corn, creamy dressing, and spice, offering a burst of flavors that everyone will love. Plus, it’s easy to make and can be served warm or chilled, catering to your preference. If you’re a fan of outdoor gatherings or simply love vibrant flavors, this recipe is for you.

How to Make Mexican Street Corn Salad

To prepare this tasty dish, you’ll need to follow a few simple steps. It starts with a luscious dressing made from mayonnaise, sour cream, lime juice, and seasonings. Then, the corn is cooked until slightly charred, giving it a smoky flavor that complements the creamy dressing perfectly. Finally, it’s tossed with fresh ingredients like jalapeños, onions, and Cotija cheese for that authentic touch.

Ingredients:

• 1/4 cup mayonnaise
• 3 tablespoons sour cream
• Juice of 1 lime (about 2 tbsp)
• 1/2 teaspoon hot sauce
• 1/4 teaspoon each chili powder, garlic salt, cumin, smoked paprika, and pepper
• 4 large ears of fresh corn (or 2 (15 oz.) cans drained and patted dry, or 3 cups thawed and dried frozen corn)
• 1 tablespoon avocado oil
• 1 tablespoon butter
• 1/2 teaspoon salt
• 3 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 1/2 cup red onion, finely diced
• 1/4 cup fresh cilantro, roughly chopped
• 1/2 cup crumbled Cotija cheese, plus more for topping

Directions:

1. In a small bowl, whisk together mayonnaise, sour cream, lime juice, hot sauce, chili powder, garlic salt, cumin, smoked paprika, and pepper for the dressing. Set aside.
2. If using fresh corn, husk it and cut the kernels off the cob. Drain and dry canned or frozen corn to prevent a watery salad.
3. Heat avocado oil and butter in a skillet over medium-high heat.
4. Add the corn and salt, cooking for 4 minutes until slightly charred.
5. Add minced garlic, jalapeno, and red onion, cooking for an additional minute.
6. Remove from heat and let cool for 2-3 minutes.
7. Pour dressing over corn mixture, add chopped cilantro, and toss to combine.
8. Stir in Cotija cheese, reserving some for garnish.
9. Transfer to a serving bowl and sprinkle with reserved cheese.
10. Serve immediately or refrigerate for up to 1 day.

How to Serve Mexican Street Corn Salad

Mexican Street Corn Salad is best served chilled or at room temperature. It pairs wonderfully with grilled meats and can be a great addition to taco nights or festive celebrations. You can enjoy it as a side dish at your next summer barbecue or as a refreshing snack on a hot day.

How to Store Mexican Street Corn Salad

To store this salad, transfer it to an airtight container. It can be kept in the refrigerator for up to 1 day. However, it’s best enjoyed fresh, as the corn can lose its crunch the longer it sits, especially if it’s dressed. If you need to extend its shelf life, consider keeping the dressing separate until you’re ready to serve.

Tips to Make Mexican Street Corn Salad

1. For extra flavor, consider grilling the corn instead of cooking it on the stove. This will provide a nice smoky taste that complements the other ingredients.
2. If you want a spicier salad, leave some seeds in the jalapeño or add more hot sauce to the dressing.
3. You can customize this salad by adding diced avocado or cherry tomatoes for extra freshness.

Variation

Feel free to experiment! You can substitute different types of cheese for the Cotija, such as feta or even cheddar, depending on your taste preferences. Adding black beans or diced bell peppers can also enhance the salad’s flavor and texture.

FAQs

Can I use frozen corn for this recipe?
Yes, frozen corn works well! Just make sure to thaw and dry it before cooking.

Is there a dairy-free version of this salad?
Absolutely! You can use vegan mayonnaise and coconut cream or cashew cream as a substitute for sour cream.

How spicy is this salad?
The heat level can be adjusted to your liking. You can remove the seeds from the jalapeño for less heat or add more hot sauce for a spicier kick.

Conclusion

Mexican Street Corn Salad is an easy and delightful dish that brings summer flavors to your table. Whether you’re preparing it for a picnic or enjoying it at home, this salad is sure to impress. For more ideas and variations, check out this Mexican Street Corn Salad Recipe – Love and Lemons or explore this recipe at Mexican Street Corn Salad – Lexi’s Clean Kitchen.

Mexican Street Corn Salad

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• Author: anna
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A fresh and delicious twist on traditional elote, this salad combines sweet corn, creamy dressing, and spices for a flavorful side dish.

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Ingredients

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• 1/4 cup mayonnaise
• 3 tablespoons sour cream
• Juice of 1 lime (about 2 tbsp)
• 1/2 teaspoon hot sauce
• 1/4 teaspoon each chili powder, garlic salt, cumin, smoked paprika, and pepper
• 4 large ears of fresh corn (or 2 (15 oz.) cans drained and patted dry, or 3 cups thawed and dried frozen corn)
• 1 tablespoon avocado oil
• 1 tablespoon butter
• 1/2 teaspoon salt
• 3 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 1/2 cup red onion, finely diced
• 1/4 cup fresh cilantro, roughly chopped
• 1/2 cup crumbled Cotija cheese, plus more for topping

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Instructions

1. Whisk together mayonnaise, sour cream, lime juice, hot sauce, chili powder, garlic salt, cumin, smoked paprika, and pepper for the dressing. Set aside.
2. If using fresh corn, husk it and cut the kernels off the cob. Drain and dry canned or frozen corn to prevent a watery salad.
3. Heat avocado oil and butter in a skillet over medium-high heat.
4. Add the corn and salt, cooking for 4 minutes until slightly charred.
5. Add minced garlic, jalapeno, and red onion, cooking for an additional minute.
6. Remove from heat and let cool for 2-3 minutes.
7. Pour dressing over corn mixture, add chopped cilantro, and toss to combine.
8. Stir in Cotija cheese, reserving some for garnish.
9. Transfer to a serving bowl and sprinkle with reserved cheese.
10. Serve immediately or refrigerate for up to 1 day.

Notes

For extra flavor, consider grilling the corn for a smoky taste. Customize with diced avocado or cherry tomatoes.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 4g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 15mg

Written by Anna

Anna is a professional recipe developer and food writer at Al3abFun. With over 8 years of experience in recipe development and food styling, she specializes in creating approachable, tested recipes that bring families together around the dinner table. Anna holds a culinary arts certification and has been featured in various food publications. Every recipe on Al3abFun is triple-tested in her home kitchen to ensure perfect results every time.

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