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Delicious Mexican Street Corn Salad Recipe

Mexican Street Corn Salad
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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.

Ingredients

Scale
  • 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

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.

Find it online: https://seasonedrecipe.com/mexican-street-corn-salad-2/