Feeling a bit creative for a recent taco-night, I made my first batch of Mexican street corn as a taco topper. It was a delicious success. I’ve since re-created it a couple times, even eating it as just a side salad. It’s so tasty, and makes a perfect take-along side to bring to any fiesta or BBQ.
The classic Mexican street corn, also known as elote, features tender corn on the cob slathered with a creamy, tangy sauce and topped spices and cheese. Mexican street corn salad brings a twist to the classic dish. Here’s how I’ve been making it, and some ways to enjoy it.
Mexican Street Corn Salad Recipe
Ingredients:
- 3 tablespoons olive oil
- 4 cups fresh or frozen corn kernels (I used frozen)
- 1 red bell pepper, diced
- 1/2 large red onion, diced
- 3-4 sprigs fresh cilantro, finely chopped
- 2/3 cup crumbled cotija cheese (can be substituted with feta or queso fresco)
- Optional garnish: additional chopped cilantro, lime wedges, and extra cotija cheese
For the dressing:
- 2 tablespoons mayonnaise
- 3 tablespoons sour cream or Greek yogurt
- Juice from 2 fresh limes
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon sea salt
Instructions:
- Over the stove, heat olive oil in a large pan or skillet. Once hot, add the corn kernels and allow to cook for approximately 10 minutes on med/high heat until slightly charred. Remove from pan and aside to cool.
- In a small mixing bowl, combine the dressing ingredients: mayonnaise, sour cream (or Greek yogurt), lime juice, paprika, cumin powder, chili powder, and salt. Whisk well to create a smooth dressing.
- In a large mixing bowl, combine the cooled corn kernels, diced red bell pepper, diced red onion, and chopped cilantro.
- Pour dressing over the salad and mix all together well.
- Sprinkle the crumbled cotija cheese over the corn salad and mix lightly.
- Taste and adjust the seasonings as desired.
- Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to marinate.
- If desired, garnish with additional chopped cilantro, a squeeze of fresh lime juice, and a sprinkle of cotija cheese.
Ways to Enjoy Mexican Street Corn Salad
- As a side dish. Mexican street corn makes for a vibrant side dish. It pairs perfectly with grilled meats, tacos, quesadillas, or any Mexican-inspired meal.
- Taco filling or topping. Add a spoonful or two of Mexican street corn salad into or over top of a taco. The sweetness of the corn, the creamy dressing, and the zesty cheese will elevate your taco game. [Looking for more taco-night inspiration? Check my posts on how I make slow-cooker shredded chicken for tacos and pickled red onion as a taco topping.]
- As a salsa for tortilla chips. Another option to go along with tomato salsa and guacamole. It makes a great appetizer or snack.
Whether used as a side dish, a topping, a taco filling, or a dip, this Mexican street corn salad is vibrant, delicious and refreshing. I hope you enjoy!
