The vibrant aroma of charred corn mixed with fresh herbs can transport you straight to the bustling streets of Mexico. This Mexican Street Corn Salad combines sweet corn, zesty lime, and creamy cheese, all coming together in just 25 minutes. It’s a delightful twist on traditional elote, perfect for summer gatherings or as a refreshing side for any meal.
This recipe is ideal for those looking to spice up their potluck contributions or for families wanting a quick yet flavorful dish on a weeknight. It can be made ahead of time and stored in the fridge for up to three days, enhancing the flavor as it sits.
Why You’ll Love This Recipe
- The charred corn adds a smoky depth to the dish.
- Fresh lime juice brightens the entire salad.
- Cotija cheese introduces a delightful creamy texture.
- It’s easily customizable to your heat preference.
What You’ll Need
Gather these ingredients to whip up this flavorful salad.
For the Salad
- 4 cups corn, approximately 24 oz frozen
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 bunch fresh cilantro, minced (a few leaves left for garnish)
- 1 jalapeno, diced
- 1/2 large red onion, diced
- 2/3 cup cotija cheese, shredded/crumbled
For the Dressing
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 4 tablespoons fresh lime juice, approximately 2 limes
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
For Serving
- Additional cilantro leaves for garnish
Note: Cotija cheese can be substituted with feta.
Substitutions & Swaps
- Use fresh corn when in season.
- Replace jalapeno with bell pepper for less heat.
- Use Greek yogurt instead of sour cream for tanginess.
- Swap lime with lemon for a different zest.
How to Make It
Follow these simple steps to create your salad.
Sauté
Heat olive oil in a sauté pan on medium-high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to a large bowl and set aside.
Mix
Add the bell pepper, jalapeno, cilantro, and onion to the large bowl with the corn and mix well.
Prepare Dressing
In a small bowl, add all dressing ingredients and mix well until smooth.
Combine
Add the dressing to the large bowl with corn and mix well. Add 1/2 of the cotija cheese and mix until evenly incorporated.
Serve
Add the remaining cheese and some cilantro leaves for garnish. Serve and enjoy!
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture will change when thawed.
Reheat: Best served cold, but may be eaten at room temperature.
Tips for Best Results
- Let the salad sit for 30 minutes before serving to allow flavors to meld.
- Adjust jalapeno based on your spice preference.
- For a more intense corn flavor, use roasted corn if possible.
Serving Suggestions
- Pair with grilled chicken or fish for a complete meal.
- Serve alongside tacos or fajitas for a festive spread.
- Bring to summer picnics or barbecues as a standout side dish.
