Easy Mexican Street Corn Salad for Your Next Picnic

Try this crunchy, tangy, and refreshing Mexican street corn salad this summer. It makes a great addition to any meal.

Today we have the ever-increasingly popular Mexican Street Corn aka Elote is re-purposed into a salad. This recipe has all the same flavors but it's presented in an easy to serve and carry format. It's similar to my grilled corn and avocado salad with a few different ingredients.

One of the keys is grilling the corn. It takes several minutes depending on your grill but the result is a nice smoky flavor that really makes the dish.

Now that you have grilled the corn you combine it with fresh crunchy flavors of red onion, red pepper, jalapenos and a little fresh cilantro.

Note: You could use Italian parsley or basil if you don't like cilantro. Also, feel free to use sweet onions or different kinds of peppers in this dish.

It wouldn't be a salad without the dressing. This one has traditional Mexican flavors of cumin, fresh lime juice, hot paprika, and some garlic. I also added a little sour cream. Many Mexican street corn recipes include mayo to help the other ingredients stick to the ears of corn, but I think the sour cream was a good substitution for a salad.

The final key ingredient for this recipe is traditional Cotija cheese. I found it in a bag in our supermarket. However, if you cannot find this cheese try using feta. It has a very similar texture and flavor.

A great party dish, this yummy Mexican street corn salad is one that you can make ahead. Just keep it in the refrigerator until you are ready to serve it.

That's a bonus in my book.

Mexican Street Corn Salad

Yield: 12

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 45 minutes

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Ingredients

• 10 ears of corn (approx 8 cups)
• 1/4 cup chopped cilantro
• 1/4 cup chopped fresh jalapeno (seeds and ribs removed)
• 1.5 cups Cotija cheese (7 oz bag)
• 3/4 cup chopped red onion
• 1 cup red bell pepper finely chopped

Dressing

• Juice of 3 limes and zest of one (1/2 cup)
• 1/4 cup olive oil
• 1/4 cup sour cream
• 1 teaspoon ground cumin
• 1 teaspoon hot paprika
• 1 clove of garlic, grated

Instructions

1. Lightly coat ears of corn with olive oil.
2. Place them on the grill, turning until all sides are slightly darkened.
3. Remove corn from grill, let cool, and cut off kernels.
4. Combine corn kernels, onions, peppers, and cilantro into a large bowl. Mix well
5. In a separate bowl make the dressing by combining olive oil, lime juice, and zest, sour cream, cumin, paprika, and garlic.
6. Pour dressing over corn mixture. Mix well.
7. Add Cotija cheese last and mix well.
8. Serve immediately or refrigerate until ready.

Notes

Many people substitute feta cheese for Cotija.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 18mgSodium: 226mgCarbohydrates: 22gFiber: 3gSugar: 7gProtein: 6g

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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