Why You’ll Love This Recipe
- Fresh and Flavorful: The combination of sweet corn, lime, and spices creates a burst of flavor.
- Easy to Prepare: Comes together quickly with minimal cooking involved.
- Vibrant Colors: A visually appealing dish that adds life to any meal.
- Customizable: Adjust ingredients and spice levels to suit your taste preferences.
- Perfect for Sharing: Great for potlucks, barbecues, and gatherings.
- Gluten-Free: A healthy option that caters to various dietary needs.
- Nutritious: Packed with fresh veggies and nutrients.
- Serves Well Cold or Warm: Versatile enough to be enjoyed in any season.
- Leftover Friendly: Tastes just as good the next day, allowing for easy meal prep.
- Crowd-Pleaser: Loved by both kids and adults, making it a go-to dish for gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 cups fresh corn kernels (about 5-6 ears of corn) or 2 cans (15 ounces) of corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional for heat)
- 1/2 cup fresh cilantro, chopped
- 1 cup crumbled queso fresco or feta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
Directions
- Prepare the Corn:
- If using fresh corn: Grill or boil the corn on the cob until tender, about 10-15 minutes. Once cooked, let it cool before cutting the kernels off the cob.
- If using canned corn: Drain and rinse before adding to the salad.
- Combine the Salad Ingredients:
- In a large bowl, mix the corn kernels, diced red bell pepper, chopped red onion, minced jalapeño, chopped cilantro, and crumbled queso fresco.
- Prepare the Dressing:
- In a separate bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, garlic powder, and cayenne pepper until smooth.
- Assemble the Salad:
- Pour the dressing over the corn mixture and toss until everything is evenly coated.
- Season with salt and black pepper to taste.
- Serve:
- Serve immediately or refrigerate for 20-30 minutes to allow the flavors to meld.
- Garnish with additional cilantro and a sprinkle of chili powder if desired.
Servings and Timing
- Total Time: Approximately 30 minutes
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Servings: 6
- Calories per serving: Approximately 220 calories
- Key Nutrients: Protein: 6g, Fiber: 4g, Sugars: 3g
Variations
- Add Protein: Incorporate black beans, grilled chicken, or shrimp to make it a more substantial meal.
- Spice Level: Adjust the amount of jalapeño and cayenne pepper to control the heat.
- Cheese Options: Substitute queso fresco with feta or cotija cheese based on availability and preference.
- Herbs: Add fresh herbs like parsley or green onions for additional flavor.
- Vegetables: Include diced avocado, cherry tomatoes, or roasted poblano peppers for extra texture and taste.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: This salad is typically enjoyed cold or at room temperature. If you prefer it warm, gently reheat in a skillet over low heat until just warmed through, being careful not to melt the cheese.
FAQs
What is Mexican Street Corn Salad?
Mexican Street Corn Salad is a deconstructed version of “Elote,” a popular Mexican street food consisting of grilled corn on the cob slathered in a creamy, tangy sauce and sprinkled with cheese and spices. This salad captures the same flavors in a convenient, shareable form.
Can I use frozen corn instead of fresh or canned?
Yes, frozen corn can be used. Simply thaw and drain it before adding to the salad. For added flavor, you can sauté the thawed corn in a skillet to achieve a slight char.
PrintMexican Street Corn Salad
This Mexican Street Corn Salad is a vibrant and flavorful twist on traditional Elote, combining sweet corn, a creamy tangy dressing, and bold spices. Perfect as a side dish for barbecues, tacos, or potlucks, this easy-to-make salad is packed with fresh vegetables, crumbled cheese, and zesty lime. Whether served chilled or at room temperature, this dish is guaranteed to be a crowd-pleaser!
- Prep Time: 15min
- Cook Time: 10-15min
- Total Time: 30min
- Yield: 6servings
- Category: Side Dish, Salad
- Method: No-Bake (or Grilled Corn Option)
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Salad:
- 4 cups fresh corn kernels (from about 5–6 ears) or 2 cans (15 oz each), drained
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 jalapeño, seeded and minced (optional, for heat)
- ½ cup fresh cilantro, chopped
- 1 cup crumbled queso fresco or feta cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Dressing:
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- Juice of 2 limes
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for extra heat)
Instructions
- Prepare the Corn:
- If using fresh corn, grill or boil for 10-15 minutes, then cut the kernels off the cob.
- If using canned corn, drain and rinse thoroughly.
- Mix the Salad:
- In a large bowl, combine the corn, bell pepper, red onion, jalapeño (if using), cilantro, and crumbled queso fresco or feta cheese.
- Prepare the Dressing:
- In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, and cayenne pepper (if using).
- Combine & Serve:
- Pour the dressing over the corn mixture and toss until evenly coated.
- Season with salt and black pepper to taste.
- Refrigerate for 20 minutes to let the flavors meld. Serve chilled or at room temperature.
Notes
- Add Avocado: For a creamy texture, fold in diced avocado before serving.
- Make It Spicy: Add extra jalapeño, cayenne, or a splash of hot sauce.
- Turn It Into a Meal: Add grilled chicken, shrimp, or black beans for a protein boost.
- Swap the Cheese: Try cotija cheese or even sharp cheddar for a different flavor.
