Delicious Mexican Street Corn Salad Recipe

Alright, gather ’round, friend! Let me tell you about my absolute favorite side dish: Mexican Street Corn Salad. You know, that sweet, tangy, smoky goodness you get from elote, but without the mess of trying to eat it off the cob? This recipe has become a staple in my house, and I’m so excited to share it with you.

I still remember the first time I had something similar to this. We were at a summer barbecue, and someone brought a big bowl of what they called “Mexican Corn Dip.” I was instantly hooked. The creamy sauce, the burst of corn, the spicy kick – it was pure perfection. But, being the busy mom I am, I knew I needed a version that was a bit easier to make and transport. So, I started experimenting. There were definitely some “learning experiences” along the way – like the time I added way too much chili powder and nearly set everyone’s mouths on fire! But after a few tweaks, I finally landed on the perfect Mexican Street Corn Salad recipe.

What I love most about this Mexican Street Corn Salad is how versatile it is. It’s perfect for potlucks, barbecues, or even just a quick weeknight side dish. Plus, the kids absolutely devour it! Honestly, sometimes I think they like it more than the main course. And let’s be real, anything that gets my kids to eat their veggies is a win in my book.

It fits right into my chaotic life. I can prep most of it ahead of time, and it comes together in minutes when I need it. Over time, this has become my go-to recipe, and I just know it will become one of yours too. So, grab your apron, and let’s get cooking. I promise, you’re going to love this Mexican Street Corn Salad as much as my family does!

Ingredients for Mexican Street Corn Salad

Okay, let’s talk ingredients for this amazing Mexican Street Corn Salad. I always use fresh corn when it’s in season. There’s just something about that sweet, juicy flavor that you can’t beat. But let’s be honest, sometimes you just don’t have the time to shuck and grill corn. That’s where frozen corn comes in! It’s a lifesaver when you’re short on time, and it works perfectly in this Corn Salad Recipe. I always have a bag in my freezer for those “emergency” side dish situations.

As for the cheese, I’m a big fan of Cotija cheese. It’s a hard, salty cheese that adds a nice bite to the dish. When making Mexican Street Corn Salad, you can find it in the specialty cheese section of most grocery stores. If you can’t find it, you can substitute queso fresco or even a little bit of feta. My mom always used to say that a little lime juice brings out the flavors, so I always add a generous squeeze. It really makes a difference.

Here’s a little Mexican Street Corn Salad trick I learned from my mom: she always adds a pinch of sugar to balance out the acidity of the lime juice. It’s a small thing, but it really elevates the flavor. For cost-saving tips on this Mexican Street Corn Salad, I stock up on corn when it’s on sale during the summer and freeze it. Also, growing your own cilantro is super easy and saves money! Store leftover Mexican Street Corn Salad in an airtight container in the refrigerator for up to 3 days.

Full Ingredient List:

• 6 ears of corn, husked (or 4 cups frozen corn, thawed)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled Cotija cheese
• 1/4 cup chopped cilantro
• 1 jalapeno, seeded and minced
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

How to Make Mexican Street Corn Salad: Step-by-Step

Alright, let’s get to the fun part: making this delicious Mexican Street Corn Salad! First, we gotta get that corn grilled. Don’t worry if your Mexican Street Corn Salad corn gets a little too charred. A little bit of blackening just adds to the smoky flavor. I learned the hard way with Mexican Street Corn Salad that you have to keep an eye on the grill – otherwise, you’ll end up with completely burnt corn. Trust me, been there, done that! In my kitchen, Mexican Street Corn Salad usually takes about 30 minutes from start to finish, but that includes grilling time.

While the Mexican Street Corn Salad is cooking, I usually tidy up the kitchen or prep the rest of the meal. Gotta be efficient, right? Once the corn is cool enough to handle, carefully cut those kernels off the cob. Now, let’s talk about the dressing. This is where the magic happens. Make sure to taste and adjust the seasoning to your liking. Some people like it spicier, some like it tangier. Just go with what you love! Your Mexican Street Corn Salad should smell like grilled corn, lime, and a hint of spice. It’s such a mouthwatering aroma.

I learned a little family-tested Mexican Street Corn Salad shortcut. If you’re really short on time, you can skip the grilling altogether and just sauté the corn kernels in a pan with a little butter. It won’t have the same smoky flavor, but it’s still delicious! The most important part is letting the Mexican Street Corn Salad chill for at least 30 minutes. This gives the flavors time to meld together and really develop. And that’s it! You’ve officially made your own Mexican Street Corn Salad!

Step-by-Step Instructions:

1. Grill the corn: Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until the kernels are slightly charred, about 10-15 minutes. (If using frozen corn, skip this step.)
2. Cut the kernels off the cob: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Place the kernels in a large bowl.
3. Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, Cotija cheese, cilantro, jalapeno, lime juice, chili powder, cumin, salt, and pepper.
4. Combine the ingredients: Pour the dressing over the corn kernels and stir to combine.
5. Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve: Serve chilled or at room temperature.

Serving Suggestions for Mexican Street Corn Salad

This Mexican Street Corn Salad is so versatile, you can serve it with just about anything! The kids love our Mexican Street Corn Salad when I serve it with grilled chicken or fish. It’s also a great addition to taco night. My go-to side dishes that pair with Mexican Street Corn Salad include: a simple green salad, black beans, or some grilled vegetables. This Mexican Street Corn Salad is perfect for summer barbecues, potlucks, or even a Cinco de Mayo celebration! Presentation-wise, I like to sprinkle a little extra Cotija cheese and cilantro on top before serving. It just makes it look extra pretty.

If you have extra Mexican Street Corn Salad, you can use it as a topping for nachos or quesadillas. You can even mix it into some scrambled eggs for a delicious breakfast. As for seasonal Mexican Street Corn Salad variations, I’ve tried adding grilled peaches in the summer, which is a total game-changer. My friends always ask for this Mexican Street Corn Salad recipe whenever I bring it to a party! I’ve even had people tell me it’s the best they’ve ever had. It’s so rewarding when people appreciate your cooking, you know? I even used it as a topping for my Mexican Street Corn Chicken Bowl Recipe!

Frequently Asked Questions

1. Can I make this Mexican Street Corn Salad ahead of time? Absolutely! In fact, I often find that it tastes even better after it’s had a chance to sit in the fridge for a few hours. You know what I do when my Mexican Street Corn Salad is made ahead? I add the cilantro just before serving so it stays fresh!
2. Can I use canned corn instead of fresh or frozen for my Mexican Street Corn Salad? While fresh or frozen corn is definitely preferred, you can use canned corn in a pinch. Just make sure to drain it well before adding it to the salad. Once I used canned corn and it made the salad a little too watery.
3. I don’t have Cotija cheese. What can I substitute in my Mexican Street Corn Salad? Queso fresco or feta cheese are both good substitutes for Cotija. They have a similar salty, crumbly texture. My family prefers queso fresco, it’s a little milder.
4. How spicy is this Mexican Street Corn Salad? The spice level of this salad is pretty mild, thanks to just one minced jalapeno. If you want to make it spicier, you can add more jalapeno or use a different type of chili pepper. One time I accidentally added too much chili powder. Whoops!
5. My Mexican Street Corn Salad is too watery. What did I do wrong? This can happen if you don’t drain the corn well enough or if you add too much lime juice. Try adding a little more mayonnaise or sour cream to thicken it up. A little trick I learned is to pat the corn dry with a paper towel before mixing!
6. Can I grill the corn in the husk for Mexican Street Corn Salad? Yes, grilling the corn in the husk is a great way to keep it moist. Just soak the corn in water for about 30 minutes before grilling. After some feedback about my grilled corn getting too dry, I tried this, and it was a total success!
7. Can I make this Mexican Street Corn Salad vegan? Absolutely! Just substitute vegan mayonnaise and sour cream for the regular versions. You can also use a vegan feta cheese or omit the cheese altogether. One of my blog readers said she adds nutritional yeast for a cheesy flavor!

Final Thoughts and Pro Tips

This Mexican Street Corn Salad is more than just a recipe to me; it’s a symbol of summer, family gatherings, and good times. It’s a dish that always brings a smile to people’s faces, and I love sharing it with everyone.

Here are my Mexican Street Corn Salad Pro Tips:

• Don’t be afraid to experiment with different cheeses.
• Grilling the corn is worth the extra effort!
• Always taste and adjust the seasoning to your liking.

As for Mexican Street Corn Salad variations, I’ve tried adding black beans, avocado, or even grilled shrimp to the mix. My husband loves the version with grilled shrimp, while the kids prefer the classic version with just corn and cheese. I really encourage you to make this Mexican Street Corn Salad your own. Play around with the ingredients, add your own personal touch, and don’t be afraid to get creative.

I hope this Mexican Street Corn Salad recipe brings as much joy to your kitchen as it has to mine. It’s easier than you think. So, go ahead, give it a try! I have no doubt that you and your family will absolutely love it. Happy cooking, friend!

Delicious Mexican Street Corn Salad Recipe

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Craving the flavors of Mexican street corn but want something easier to eat? These 5 delicious Mexican Street Corn Salad recipes bring the smoky, spicy, and creamy goodness of elote to a vibrant, customizable salad.

• Author: Zoubida
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Grilled
• Cuisine: Mexican

Ingredients

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• 6 ears of corn, husked
• 1/2 cup mayonnaise
• 1/2 cup Mexican crema or sour cream
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1-2 jalapeños, seeded and minced (optional)
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: avocado, red onion, hot sauce

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Instructions

1. Grill the corn: Preheat your grill to medium-high heat. Grill the corn for about 10-15 minutes, turning occasionally, until kernels are slightly charred and cooked through. Alternatively, you can roast the corn in a 400°F oven for 20-25 minutes.
2. Cut the kernels: Once the corn is cool enough to handle, cut the kernels off the cob using a sharp knife.
3. Make the dressing: In a large bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, smoked paprika, salt, and pepper.
4. Combine the salad: Add the corn kernels, cotija cheese, cilantro, and jalapeños (if using) to the bowl with the dressing. Toss to combine.
5. Serve: Serve immediately or chill for later. Garnish with avocado, red onion, or hot sauce, if desired.

Notes

For extra smoky flavor, grill the corn over charcoal. You can also use canned or frozen corn if fresh corn is not available. Adjust the amount of jalapeño and chili powder to your desired spice level.