Mexican Street Corn Salad

Name: Mexican Street Corn Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 ears of corn (husked); 1 cup cotija cheese (crumbled); 1/2 cup mayonnaise; 1/2 cup sour cream; 2 tbsp lime juice (freshly squeezed); 1 tsp chili powder; 1/4 cup cilantro (chopped); 1 jalapeño (seeded and minced); 1 tsp salt; 1/2 tsp black pepper

25 min 6 servings Easy

All Recipes

Mexican Street Corn Salad

A vibrant, scoopable salad capturing all the delicious flavours of elote, perfect for making ahead and enjoying at any gathering.

Prep

15 min

Cook

10 min

Total

25 min

Servings

Difficulty

Easy

Mexican street corn, or elote, is a beloved street food known for its smoky and tangy flavours. This salad version captures all those delightful tastes in a convenient, scoopable form. It's perfect for potlucks, barbecues, or any gathering where you want to impress with minimal effort. The combination of sweet corn, creamy dressing, and zesty lime makes this dish irresistible. By grilling the corn, you add a depth of flavour that enhances the overall taste. This recipe is also great for making ahead, ensuring your gatherings are stress-free and delicious.

Ingredients

Servings

Salad

Instructions

Preheat grill

Preheat your grill to medium-high heat, about 400°F (204°C).

Pro tip: If you don't have a grill, you can use a cast-iron skillet on high heat.

Grill corn

Place husked corn directly on the grill. Cook, turning occasionally, until charred and tender, about 10 minutes.

Pro tip: Look for a nice char on all sides for the best flavour.

Cool and cut corn

Remove the corn from the grill and let it cool slightly. Stand the cob upright in a large bowl and carefully slice off the kernels.

Prepare dressing

In a small bowl, mix together mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper until smooth.

Pro tip: Adjust lime and chili powder to taste.

Combine ingredients

In a large bowl, combine the grilled corn, cotija cheese, cilantro, and jalapeño. Pour the dressing over and mix well.

Pro tip: Mix gently to avoid mashing the corn.

Serve

Transfer to a serving dish and garnish with extra cilantro and a sprinkle of chili powder if desired.

Pro tip: Serve immediately or keep the components separate until ready to serve.

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Tips & Tricks

<ul><li>Use fresh corn for the best flavour, but canned or frozen works in a pinch.</li><li>Grill the corn for a smoky, charred taste.</li><li>Mix the salad just before serving to keep it fresh and vibrant.</li></ul>

Serving Suggestions

Serve this Mexican Street Corn Salad with grilled meats or as part of a vibrant spread of Mexican dishes. It pairs beautifully with tacos, enchiladas, or a simple grilled chicken. To store, keep the dressing and salad components separate in airtight containers for up to 2 days. Mix just before serving to maintain freshness and prevent the salad from becoming watery.