Mexican Street Corn Salad: Easy Elote Salad Recipe
Mexican Street Corn Salad
If you’re craving bold, zesty flavors and a deliciously creamy dish, look no further than Mexican Street Corn Salad! This salad, also known as Elote Salad, is inspired by the traditional Mexican street food, Elote—grilled corn slathered in a tangy, creamy sauce, sprinkled with cheese, and finished with lime juice and spices. Now, imagine that irresistible taste in salad form! It’s the perfect side dish for barbecues, potlucks, or any dinner that needs a flavor boost. Why is this recipe a winner? Because it’s easy to make, full of flavor, and pairs well with almost anything. Plus, it’s a hit with both kids and adults alike!
What Is Mexican Street Corn Salad?
Mexican Street Corn Salad is a deconstructed version of Elote, a popular street food in Mexico. Typically, Elote is grilled corn on the cob coated in mayonnaise, cheese, chili powder, and lime. In salad form, this dish keeps all the classic flavors—creamy dressing, sweet and smoky grilled corn, tangy lime juice, and a sprinkle of cheese—all tossed together for an easy, shareable dish.
Ingredients
Here’s everything you need to make a crowd-pleasing Mexican Street Corn Salad. This recipe serves 4-6 people, but feel free to double the ingredients for larger gatherings.
Base Ingredients
- Corn on the Cob: 4 ears of fresh corn (or 3 cups of frozen or canned corn if you prefer)
- Mayonnaise: ¼ cup (use a high-quality brand like Hellmann’s or Kewpie)
- Sour Cream: ¼ cup (or Greek yogurt for a lighter option)
- Cotija Cheese: ¼ cup crumbled (feta or queso fresco works as a substitute)
- Lime Juice: Juice of 1 lime (about 2 tablespoons)
- Cilantro: ¼ cup chopped, fresh cilantro (optional but recommended)
Seasonings
- Chili Powder: 1 teaspoon (for a smoky, mild heat)
- Paprika: ½ teaspoon (optional, for color and extra depth)
- Garlic Powder: ½ teaspoon (for extra flavor)
- Salt & Pepper: To taste
Optional Add-ins
- Jalapeños: 1 small jalapeño, diced (if you want extra heat)
- Avocado: 1 diced, ripe avocado (adds creaminess and healthy fats)
- Red Onion: ½ small red onion, finely diced (for crunch and tang)
- Black Beans: ½ cup (for added protein and fiber)
Equipment You’ll Need
- Grill or Skillet: For charring the corn.
- Mixing Bowls: To mix the salad and dressing.
- Serving Bowl or Platter: For presenting your masterpiece.
Step-by-Step Guide to Making Mexican Street Corn Salad
1. Prep the Corn
If you’re using fresh corn, grill it for about 8-10 minutes, turning frequently to get a nice char all around. You can also use a skillet to char the corn if you don’t have a grill. Once done, let it cool slightly, then carefully slice the kernels off the cob using a sharp knife. If you’re using frozen or canned corn, just sauté it in a skillet with a bit of oil for 5-7 minutes to get a bit of color.
2. Make the Dressing
In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, and a pinch of salt and pepper. Whisk it all together until smooth and creamy.
3. Assemble the Salad
In a large bowl, add your charred corn kernels, then pour the creamy dressing over the top. Toss gently to coat all the corn. Add your crumbled Cotija cheese and chopped cilantro, and toss again.
4. Add Optional Toppings
If you want to kick things up a notch, now’s the time to add diced jalapeños, avocado, and red onion. For a heartier dish, toss in black beans.
5. Serve and Enjoy
Transfer the salad to a serving bowl, sprinkle a bit more cheese on top, and garnish with a few extra cilantro leaves. Serve immediately or refrigerate for up to 2 hours before serving. Squeeze extra lime juice on top right before eating for an extra burst of flavor.
Variations and Customization
Vegan Version
To make this salad vegan, swap out the mayonnaise and sour cream for dairy-free alternatives (such as vegan mayo and coconut yogurt). Use a plant-based cheese or skip the cheese entirely.
Spicy Version
If you love heat, add extra diced jalapeños or sprinkle in some cayenne pepper. You could also drizzle on some hot sauce just before serving.
Protein-Boosted Version
For a heartier meal, add black beans or grilled tofu to increase the protein content while keeping the salad vegetarian.
Tips for Making the Best Mexican Street Corn Salad
1. Get the Best Char on the Corn
Grilling the corn gives it that smoky, delicious flavor that elevates the entire dish. If you don’t have access to a grill, a cast-iron skillet works wonders too.
2. Balance the Flavors
Taste the dressing as you go! If you like things tangier, add more lime juice. If you prefer it richer, add more mayo or sour cream. Adjust the seasoning to your preference.
3. Serve It Fresh
This salad is best served fresh, but it can sit in the fridge for up to 2 hours before serving if you need to make it ahead. Just be sure to give it a good toss before serving.
Nutritional Benefits of Mexican Street Corn Salad
Mexican Street Corn Salad is not only bursting with flavor but also provides key nutrients:
- Corn: Rich in fiber and antioxidants like lutein, which promotes eye health.
- Lime Juice: Packed with vitamin C, it adds a tangy boost to the salad while supporting your immune system.
- Cotija Cheese: Adds calcium and a small amount of protein.
- Cilantro: Offers additional antioxidants and may aid in digestion.
Nutrition Facts (Per Serving, Approx. 1 Cup):
- Calories: 200-250
- Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 350mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugars: 5g
- Protein: 5g
My Thoughts
Mexican Street Corn Salad (Elote Salad) is the perfect combination of creamy, tangy, and spicy flavors. It’s an easy-to-make dish that is a hit at summer barbecues, family dinners, and potlucks. The charred corn, fresh lime, and zesty dressing make this salad a winner every time. So, if you’re ready to bring a bold, flavorful side to your next meal, whip up a batch of this delicious salad!
FAQs
1. Can I Use Frozen or Canned Corn?
Yes! Frozen corn works well when sautéed in a skillet to get some color. Canned corn can also be used—just drain it and sauté for a few minutes to remove excess moisture.2. How Do I Store Leftovers?
Store leftover salad in an airtight container in the fridge for up to 2 days. The flavors will meld over time, but the texture might soften slightly.3. What’s the Best Way to Serve This Salad?
Mexican Street Corn Salad pairs well with grilled meats, tacos, or as a dip with tortilla chips.4. Can I Make This Salad in Advance?
Yes, but it’s best to add the fresh toppings like avocado and cilantro just before serving.5. Can I Use Mayonnaise Alternatives?
Absolutely! Greek yogurt is a great substitute for mayo if you want a lighter option.