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

Patti Estep

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

1 from 1 vote

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Prep Time 20 mins

Cook Time 20 mins

Additional Time 5 mins

Total Time 45 mins

Course Salad Recipes

Cuisine Mexican

Servings 12

Calories 195 kcal

Ingredients

  

1x2x3x

• 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

 

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

Notes

Many people substitute feta cheese for Cotija.

Nutrition

Serving: 1gCalories: 195kcalCarbohydrates: 22gProtein: 6gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 18mgSodium: 226mgFiber: 3gSugar: 7g

Keyword mexican street corn salad

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