Mexican Street Corn Salad Recipe

This Mexican Street Corn Salad is a vibrant and flavorful explosion that brings the taste of elote to your kitchen! Imagine juicy corn kernels, charred to perfection, tossed with a zesty mix of red onion, cilantro, jalapeño, and a creamy dressing. It’s a fiesta in a bowl, perfect for a summer BBQ, potluck, or a light and satisfying lunch.

Ingredients

• Corn: Fresh corn cut off the cob is ideal, but you can also use canned or frozen corn.
• Olive oil: Used to char the corn and add richness to the salad.
• Red bell pepper: Chopped red bell pepper adds sweetness, color, and crunch.
• Red onion: Finely chopped red onion adds a sharp bite and a pop of color.
• Fresh cilantro: Adds a fresh, herbaceous flavor.
• Green onions: Chopped green onions add a mild onion flavor.
• Jalapeño pepper: Diced jalapeño adds a kick of heat. Adjust the amount to your liking.
• Avocado: Chopped avocado adds a creamy texture and healthy fats.
• Lime juice: Freshly squeezed lime juice adds a bright and zesty acidity.
• Ground cumin: Adds a warm, earthy flavor.
• Smoked paprika: Adds a smoky flavor and a touch of color.
• Black pepper: Adds a touch of heat and depth of flavor.
• Salt: Enhances the overall flavor of the salad.
• Sour cream or yogurt: Adds a creamy and tangy element to the dressing.
• Mayonnaise: Adds richness and creaminess to the dressing.
• Cotija cheese or feta cheese: Crumbled cotija or feta cheese adds a salty and tangy flavor.

How to Make Mexican Street Corn Salad

Step 1: Char the Corn

Cut the corn kernels off the cob. Heat the olive oil in a large skillet over high heat. Add the corn and stir frequently for 3-5 minutes, or until the corn starts to char. If using frozen corn, you’ll need a couple of extra minutes to achieve the desired char.

Step 2: Combine the Ingredients

Transfer the charred corn to a large bowl and let it cool for a couple of minutes. Add the remaining ingredients to the bowl with the corn. Stir everything together until well combined.

Step 3: Season and Serve

Taste the salad and adjust the lime juice, salt, and pepper as needed. Garnish with additional cheese and cilantro, if desired. Serve immediately or chill for later.

How to Serve

This Mexican Street Corn Salad is delicious on its own as a light lunch or a refreshing side dish. You can also serve it with:

• Grilled meats: It’s a perfect accompaniment to grilled chicken, steak, or fish.
• Tacos: Use it as a topping for tacos or tostadas.
• Chips: Serve with tortilla chips for dipping.

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the refrigerator for up to 2 days.

Freezing

Freezing is not recommended, as it can affect the texture of the vegetables and the avocado.

Reheating

This salad is best served chilled, so reheating is not necessary.

FAQs

1. Can I use canned or frozen corn?

Yes, you can use canned or frozen corn if fresh corn is not available. Make sure to drain canned corn and thaw frozen corn before using.

2. Can I make this salad vegan?

Yes, you can substitute the sour cream with vegan sour cream or plain vegan yogurt. You can also omit the cheese or use a vegan cheese alternative.

3. Can I add other vegetables to this salad?

Absolutely! Feel free to add other vegetables, such as chopped bell peppers, tomatoes, or cucumbers.

4. How can I make this salad spicier?

Add more jalapeño peppers, or use a serrano pepper for a spicier kick. You can also add a pinch of cayenne pepper or a dash of hot sauce to the dressing.

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