Mexican Street Corn Salad Ultimate
This Mexican Street Corn Salad captures the essence of elote in an easy-to-eat format, combining sweet corn kernels with a creamy, zesty sauce. Perfect for parties or as a vibrant side dish, this salad delivers a burst of flavor that's sure to be a crowd-pleaser.
Equipment
- Grill (optional)
- Large pot (optional)
- Large Skillet (optional)
- Baking sheet (optional)
- Large bowl
- Small bowl
- Whisk
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Spatula or tongs
- Refrigerator
Ingredients
- 6 ears of corn, husked
- ½ cup mayonnaise
- ½ cup Mexican crema or sour cream
- ½ cup crumbled Cotija cheese, plus more for garnish
- ¼ cup chopped fresh cilantro
- 1-2 jalapeños, seeded and minced optional
- 1 lime, juiced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt to taste
- Pepper to taste
- Optional toppings: Avocado, diced
- Optional toppings: Hot sauce
- Optional toppings: Extra Cotija cheese
- Optional toppings: Red onion, finely diced
- 1 tablespoon oil for pan-frying option
Instructions
- If grilling corn: Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until the kernels are slightly charred and tender, about 10-15 minutes. Let cool slightly before cutting the kernels off the cob.
- If boiling corn: Bring a large pot of salted water to a boil. Add the corn and cook for 5-7 minutes, or until tender. Let cool slightly before cutting the kernels off the cob.
- If pan-frying corn: Heat a tablespoon of oil in a large skillet over medium heat. Add the corn kernels (fresh or thawed frozen) and cook, stirring occasionally, until lightly browned and slightly softened, about 8-10 minutes.
- In a large bowl, combine the cooked corn kernels, mayonnaise, Mexican crema (or sour cream), Cotija cheese, cilantro, and jalapeño (if using).
- In a small bowl, whisk together the lime juice, chili powder, and cumin. Pour the dressing over the corn mixture.
- Season with salt and pepper to taste. Mix well to combine.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a good stir.
- Garnish with extra Cotija cheese, chopped cilantro, and a squeeze of lime juice. You can also add diced avocado, a sprinkle of hot sauce, or finely diced red onion for extra flair.
- Serve chilled and enjoy!
Notes
For best flavor, chill the salad for at least 30 minutes before serving. You can use frozen corn, but make sure to thaw and dry it thoroughly. To add charred flavor without a grill, broil the corn in the oven, watching closely to prevent burning. Adjust the amount of jalapeño to control the spice level. Cotija cheese can be substituted with queso fresco or feta. The salad can be made up to 24 hours in advance, but add avocado just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Adding grilled chicken, shrimp, or black beans can make it a main course. Consider adding grilled pineapple or mango for a sweet and savory twist. Serve as a side dish, taco topping, salad bar addition, soup garnish or party dip.