Mexican Street Corn Salad is your new go-to for a vibrant, flavorful side dish that captures the essence of elote in a refreshing salad. This recipe offers a delicious and convenient way to enjoy the bold tastes of Mexican street corn without the mess of eating it off the cob.
Key Ingredients for Mexican Street Corn Salad
- 4 cups corn kernels, fresh or frozen (thawed if frozen)
- 1/2 cup mayonnaise
- 1/4 cup crumbled cotija cheese (or feta cheese as a substitute)
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: 1/4 cup finely diced red onion
- Optional: 1 jalapeño, finely minced (seeds removed for less heat)
How to Make Mexican Street Corn Salad
This Mexican Street Corn Salad recipe is a flavor explosion in under 20 minutes, offering a delightful balance of creamy, tangy, and spicy notes. Its simplicity makes it perfect for any occasion, whether it’s a quick weeknight side or a star at your next barbecue, with its rich texture and addictive creamy dressing.
Step-by-Step Instructions
- Prepare the Corn: If using fresh corn, you can grill it, roast it in the oven, or simply boil it until tender. Once cooked, allow it to cool slightly before carefully cutting the kernels off the cobs. If using frozen corn, ensure it is fully thawed. For an extra layer of flavor, you can pan-fry the corn kernels in a little oil over medium-high heat for about 5-7 minutes, stirring occasionally, until lightly browned and slightly charred. This step is optional but highly recommended for a deeper, smoky flavor reminiscent of grilled elote.
- Make the Creamy Dressing: In a medium bowl, whisk together the mayonnaise, fresh lime juice, chopped fresh cilantro, chili powder, smoked paprika, and garlic powder until well combined and smooth.
- Add the Cheese: Gently fold in the crumbled cotija cheese into the dressing. If you’re using feta as a substitute, be aware that it might be saltier, so you may want to adjust the final salt seasoning accordingly.
- Combine Ingredients: Add the prepared corn kernels to the bowl with the dressing and cheese mixture. If you’re using optional red onion or jalapeño, add them now as well.
- Mix Gently: Carefully toss all the ingredients together until the corn is evenly coated with the creamy dressing and other additions. Be gentle to avoid mashing the corn kernels.
- Season to Taste: Taste the salad and season with salt and black pepper as needed. Remember that cotija cheese is already salty, so taste before adding too much salt.
- Chill and Serve: For the best flavor, cover the bowl and refrigerate the Mexican Street Corn Salad for at least 30 minutes to allow the flavors to meld. This chilling period is essential for the dressing to fully infuse the corn.
- Garnish (Optional): Before serving, you can garnish the salad with a little extra cilantro, a sprinkle of chili powder, or a few more crumbles of cotija cheese for an enhanced presentation and added flavor. Serve chilled.
Why You’ll Love This Mexican Street Corn Salad
You’ll adore this Mexican Street Corn Salad for its incredible burst of authentic Mexican flavors, reminiscent of beloved street food elote but served in a convenient, easy-to-share format. The star of the show is undoubtedly the creamy, zesty dressing, perfectly balanced with the sweetness of the corn and the salty tang of cotija cheese, creating a symphony of tastes and textures in every bite. Making this at home is incredibly cost-effective, allowing you to recreate this restaurant-quality dish for a fraction of the price while controlling all the fresh ingredients.
Imagine the vibrant colors and irresistible aroma that will fill your kitchen as you prepare this delightful salad – it’s a true crowd-pleaser! Unlike a traditional corn on the cob, this salad is mess-free and perfect for picnics, potlucks, or as a refreshing accompaniment to grilled meats and tacos. The smoky notes from the chili powder and paprika, combined with the bright zest of lime, truly elevate this dish from simple to spectacular. Don’t just take our word for it; whip up this Mexican Street Corn Salad recipe this week and experience the magic for yourself!
Storing and Reheating Tips
Proper storage is key to enjoying your delicious Mexican Street Corn Salad for several days.
- Refrigeration: Store any leftover Mexican Street Corn Salad in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 to 4 days.
- Freezing: This salad is best enjoyed fresh and is not recommended for freezing. The creamy dressing and corn can change in texture and quality upon thawing, potentially becoming watery or mushy.
- Reheating: This salad is designed to be served chilled or at room temperature. There is no need to reheat it. If you do choose to bring it back to room temperature, simply let it sit on the counter for about 15-20 minutes before serving.
Final Thoughts
This Mexican Street Corn Salad is a guaranteed hit, bursting with irresistible Mexican-inspired flavors and impressive texture. We highly encourage you to try this simple yet incredibly delicious recipe at home; it’s perfect for any gathering or just a flavorful everyday side.
Mexican Street Corn Salad
Ingredients
Equipment
Method
- If using fresh corn, you can grill it, roast it in the oven, or simply boil it until tender. Once cooked, allow it to cool slightly before carefully cutting the kernels off the cobs. If using frozen corn, ensure it is fully thawed. For an extra layer of flavor, you can pan-fry the corn kernels in a little oil over medium-high heat for about 5-7 minutes, stirring occasionally, until lightly browned and slightly charred. This step is optional but highly recommended for a deeper, smoky flavor reminiscent of grilled elote.4 cups corn kernels, fresh or frozen (thawed if frozen)
- In a medium bowl, whisk together the mayonnaise, fresh lime juice, chopped fresh cilantro, chili powder, smoked paprika, and garlic powder until well combined and smooth.1/2 cup mayonnaise, 2 tablespoons fresh lime juice, 1 tablespoon chopped fresh cilantro, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder
- Gently fold in the crumbled cotija cheese into the dressing. If you’re using feta as a substitute, be aware that it might be saltier, so you may want to adjust the final salt seasoning accordingly.1/4 cup crumbled cotija cheese (or feta cheese as a substitute)
- Add the prepared corn kernels to the bowl with the dressing and cheese mixture. If you’re using optional red onion or jalapeño, add them now as well.4 cups corn kernels, fresh or frozen (thawed if frozen), 1/4 cup finely diced red onion, 1 jalapeño, finely minced
- Carefully toss all the ingredients together until the corn is evenly coated with the creamy dressing and other additions. Be gentle to avoid mashing the corn kernels.
- Taste the salad and season with salt and black pepper as needed. Remember that cotija cheese is already salty, so taste before adding too much salt.to taste salt and black pepper
- For the best flavor, cover the bowl and refrigerate the Mexican Street Corn Salad for at least 30 minutes to allow the flavors to meld. This chilling period is essential for the dressing to fully infuse the corn.
- Before serving, you can garnish the salad with a little extra cilantro, a sprinkle of chili powder, or a few more crumbles of cotija cheese for an enhanced presentation and added flavor. Serve chilled.1 tablespoon chopped fresh cilantro, 1 teaspoon chili powder, 1/4 cup crumbled cotija cheese (or feta cheese as a substitute)