Mexican Street Corn Salad

This Mexican Street Corn Salad transforms the beloved flavors of classic Mexican street food into a fresh and vibrant side dish. Perfect for barbecues, picnics, or family dinners, this salad is not only delicious but also quick to prepare. Its unique combination of sweet corn, creamy dressing, and zesty lime makes it a standout option for any occasion.

Why You’ll Love This Recipe

• Easy to Make: This recipe comes together in just 20 minutes, making it a go-to for last-minute gatherings.
• Bursting with Flavor: The combination of lime, cilantro, and spices creates a refreshing taste that complements any meal.
• Versatile Side Dish: Pair it with grilled meats or serve it as part of a vegetarian spread; it fits perfectly into various menus.
• Nutritious Ingredients: Packed with vegetables and healthy fats, this salad is both satisfying and guilt-free.
• Gluten-Free Delight: Enjoy this salad without worry; it’s naturally gluten-free!

Tools and Preparation

Before you start whipping up your Mexican Street Corn Salad, gather your essential tools. Having the right equipment can streamline the process and make cooking more enjoyable.

Essential Tools and Equipment

• Skillet
• Mixing bowl
• Small bowl
• Knife
• Cutting board

Importance of Each Tool

• Skillet: Essential for charring the corn, which adds depth to the flavor.
• Mixing Bowl: A large bowl allows for easy mixing of all ingredients without spilling.
• Knife: A sharp knife ensures clean cuts when chopping vegetables.
• Cutting Board: Protects your counters while providing a stable surface for cutting.

Ingredients

This Mexican Street Corn Salad turns the classic Mexican street food into a delicious and easy to make side dish!

For the Salad Base

• 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)

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 Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Mexican Street Corn Salad

Step 1: Char the Corn

Heat olive oil in a skillet over medium-high heat.
* Add the corn to the skillet and cook until slightly charred, about 7-10 minutes.
* Once done, transfer the corn to a large mixing bowl and set aside.

Step 2: Mix Vegetables

In the same large bowl with corn:
* Add diced red bell pepper, jalapeno, minced cilantro, and diced red onion.
* Stir everything together until well combined.

Step 3: Prepare the Dressing

In a small bowl:
* Combine sour cream, mayonnaise, lime juice, cumin, paprika, kosher salt, and chili powder.
* Mix well until smooth and fully blended.

Step 4: Combine Salad and Dressing

Pour the dressing over the corn mixture in the large bowl.
* Gently fold in half of the cotija cheese into the salad.

Step 5: Add Final Touches

Sprinkle in the remaining cotija cheese and some extra cilantro on top.
* Give it one last gentle mix to combine all ingredients.

Step 6: Serve or Store

You can serve immediately or cover and refrigerate for up to 8 hours before serving. Enjoy your refreshing Mexican Street Corn Salad!

How to Serve Mexican Street Corn Salad

Mexican Street Corn Salad is a versatile dish that can complement many meals. Its vibrant flavors and textures make it an excellent side for various occasions, from casual gatherings to festive celebrations.

As a Side Dish

• Barbecue Favorites: Pair this salad with grilled meats like chicken, steak, or ribs for a delicious summer cookout.
• Taco Night: Serve alongside your favorite tacos to enhance the Mexican flavors of the meal.
• Picnic Delight: This salad holds up well in warm weather, making it perfect for picnics or potlucks.

In a Wrap

• Corn Salad Wrap: Use tortilla wraps filled with Mexican Street Corn Salad and grilled chicken for a quick lunch option.
• Veggie Wrap: Combine the salad with hummus and fresh vegetables in a wrap for a vegetarian delight.

As a Dip

• Chips and Dip: Serve the salad as a dip with tortilla chips, making it an inviting appetizer at parties.
• Crackers: Pair it with crunchy crackers for a sophisticated snack option.

How to Perfect Mexican Street Corn Salad

To ensure your Mexican Street Corn Salad stands out, consider these helpful tips. They will elevate its taste and presentation.

• Bold Flavors: Use fresh lime juice and spices to enhance the flavor profile. Fresh ingredients make all the difference!
• Char the Corn: For added depth, char the corn properly before mixing. This brings out a smoky flavor reminiscent of street vendors.
• Cheese Variety: Experiment with different cheeses like feta or queso fresco if cotija isn’t available. Each offers its unique twist.
• Add Texture: Include diced avocado or toasted nuts for extra crunch and creaminess in your salad.
• Chill Before Serving: Allow the salad to chill in the fridge for at least 30 minutes before serving. This helps meld the flavors beautifully.
• Garnish Creatively: Use extra cilantro leaves or lime wedges as a garnish for an appealing presentation.

Best Side Dishes for Mexican Street Corn Salad

This vibrant salad pairs wonderfully with various side dishes. Here are some suggestions to complement your meal perfectly.

1. Grilled Chicken Skewers: Marinated chicken skewers add protein and flavor, making them an ideal pairing.
2. Spanish Rice: Fluffy rice seasoned with spices complements the salad’s freshness while adding heartiness.
3. Black Bean Tacos: Flavorful black bean tacos provide a satisfying vegetarian option alongside this corn salad.
4. Guacamole: The creamy richness of guacamole balances beautifully with the tangy corn salad.
5. Roasted Vegetables: A medley of roasted seasonal vegetables adds color and nutrition to your plate.
6. Chili Lime Shrimp: Spicy shrimp cooked with lime bring zest and protein, enhancing your meal’s overall appeal.
7. Cilantro Lime Quinoa: Light and fluffy quinoa tossed with cilantro and lime is both healthy and delicious alongside Mexican Street Corn Salad.
8. Zucchini Fritters: Crispy fritters provide texture contrast while aligning perfectly with Mexican flavors.

Common Mistakes to Avoid

Avoiding common mistakes can enhance your Mexican Street Corn Salad experience. Here are some tips to ensure your dish turns out perfectly.

• Overcooking the Corn: Cooking the corn too long can make it tough. Aim for a slight char for the best flavor and texture.

• Skipping Fresh Ingredients: Using canned or frozen vegetables instead of fresh ones can dull the flavors. Always opt for fresh cilantro, peppers, and limes for a vibrant taste.

• Ignoring Seasoning: Overlooking spices like cumin and chili powder can lead to blandness. Don’t skip these; they add essential depth to your salad.

• Using the Wrong Cheese: Cotija cheese is key in this recipe. Substituting it may alter the authentic flavor profile. Stick with cotija for an authentic taste.

• Not Letting It Chill: Serving immediately will miss out on flavor development. Allowing the salad to chill for at least 30 minutes enhances its overall taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for freshness.
• The salad can last up to 3 days in the fridge.
• Keep it away from strong-smelling foods to avoid flavor transfer.

Freezing Mexican Street Corn Salad

• Freezing is not recommended as it affects texture.
• If you do freeze, store in a freezer-safe container for up to 1 month.
• Thaw in the refrigerator overnight before using.

Reheating Mexican Street Corn Salad

• Oven: Preheat to 350°F (175°C) and heat covered for about 10-15 minutes.
• Microwave: Heat in short intervals (30 seconds), stirring between each until warm.
• Stovetop: Gently reheat over low heat, stirring occasionally until warmed through.

Frequently Asked Questions

What is Mexican Street Corn Salad?

Mexican Street Corn Salad is a vibrant side dish that captures the flavors of traditional elote, combining corn with spices, cheese, and creamy dressing.

How can I customize my Mexican Street Corn Salad?

You can customize this salad by adding ingredients like avocado, black beans, or grilled chicken for added protein and flavor variations.

Can I make this Mexican Street Corn Salad ahead of time?

Yes! Making it ahead allows the flavors to meld beautifully. Just be sure to refrigerate it and serve within three days for best taste.

Is Mexican Street Corn Salad gluten-free?

Absolutely! This salad is naturally gluten-free, making it a perfect side dish for anyone with gluten sensitivities.

What can I serve with Mexican Street Corn Salad?

This salad pairs well with grilled meats, tacos, or as part of a larger spread at barbecues and gatherings.

Final Thoughts

Mexican Street Corn Salad is a delightful blend of flavors that brings a taste of Mexico right to your table. Its versatility allows you to enjoy it as a side dish or even as a main course when paired with proteins. Feel free to customize it with your favorite ingredients to make it truly your own!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mexican Street Corn Salad

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• Author: Lucille
• Total Time: 20 minutes
• Yield: Approximately 6 servings 1x

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Description

Mexican Street Corn Salad is a vibrant and refreshing side dish that captures the essence of classic Mexican street food, known as elote. This salad combines sweet corn with zesty lime, creamy dressing, and fresh herbs, creating a deliciously balanced flavor profile that complements any meal. Perfect for barbecues, picnics, or family gatherings, this dish is not only quick to prepare but also versatile enough to serve alongside grilled meats or as part of a vegetarian spread. In just 20 minutes, you can whip up this delightful salad that will leave your guests craving more.

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Ingredients

Scale 1x2x3x

• 4 cups corn (approximately 24 oz frozen)
• 1 tablespoon olive oil
• 1 red bell pepper (diced)
• 1 bunch fresh cilantro (minced)
• 1 jalapeno (diced)
• 1/2 large red onion (diced)
• 2/3 cup cotija cheese (shredded)
• 3 tablespoons sour cream
• 2 tablespoons mayonnaise
• 4 tablespoons fresh lime juice
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili powder
• 2 tablespoons fresh parsley (finely chopped)

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Instructions

1. Heat olive oil in a skillet over medium-high heat. Add corn and char for about 7-10 minutes until slightly browned. Transfer to a mixing bowl.
2. In the same bowl, combine charred corn with diced red bell pepper, jalapeno, minced cilantro, and diced red onion. Mix well.
3. In a small bowl, whisk together sour cream, mayonnaise, lime juice, cumin, paprika, kosher salt, and chili powder until smooth.
4. Pour the dressing over the corn mixture and gently fold in half of the cotija cheese.
5. Top with remaining cotija cheese and extra cilantro for garnish. Serve immediately or refrigerate for up to 8 hours before serving.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 3g
• Sodium: 280mg
• Fat: 13g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 15mg