Description
This Mexican Street Corn Salad transforms the bold, creamy, and smoky flavors of elote into a fresh, easy-to-eat dish! With charred corn, zesty lime, creamy dressing, and a hint of spice, this salad is perfect for BBQs, taco nights, or as a side to grilled meats. Quick to make and loaded with texture, it’s a guaranteed crowd-pleaser!
Ingredients
- 4 cups corn (fresh, canned, or frozen)
- 1 tablespoon olive oil (if sautéing corn)
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ½ cup crumbled cotija or feta cheese
- ¼ cup chopped fresh cilantro
- ½ cup diced red bell pepper
- ¼ cup finely chopped red onion
- 1 small jalapeño, finely diced (optional)
Instructions
- Char the Corn –
- Grill Method: Grill corn on medium-high heat until slightly charred, then cut kernels off the cob.
- Stovetop Method: Heat olive oil in a skillet, add corn, and cook for 5-7 minutes, stirring occasionally, until charred.
- Oven Method: Roast corn on a baking sheet at 400°F for 15-20 minutes, stirring halfway.
- Make the Dressing – In a bowl, whisk together mayo, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt.
- Assemble the Salad – In a large bowl, combine charred corn, cotija cheese, cilantro, bell pepper, red onion, and jalapeño.
- Toss & Serve – Add the dressing and mix well. Serve immediately or let chill for 15-20 minutes to enhance flavors.
- Garnish & Enjoy – Top with extra cheese, cilantro, and a sprinkle of chili powder before serving.
Notes
- Make it spicier – Add extra jalapeño, cayenne, or hot sauce.
- Dairy-free option – Use vegan mayo and dairy-free feta.
- Make it a meal – Add black beans, grilled chicken, or shrimp.
- Storage – Best enjoyed fresh but can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling, Sautéing, Roasting
- Cuisine: Mexican