Mexican Street Corn Salad
This vibrant Mexican Street Corn Salad is a delightful twist on the traditional elote, featuring sweet corn combined with creamy dressing and spices, perfect for summer gatherings or barbecues. Each bite bursts with flavor, making it a staple dish for any Mexican-inspired meal.
Equipment
- 1 Large bowl
- 1 Grill or grill pan
- 1 Mixing spoon
- 1 Sharp knife
Ingredients
- 4 cups corn kernels - fresh or frozen, thawed
- 1/2 cup mayonnaise - for creaminess
- 1/3 cup crumbled cotija cheese - adds richness
- 1/4 cup cilantro - fresh, chopped for flavor
- 1 lime - juiced, for zest
- 1 teaspoon chili powder - for spice
- 1/2 teaspoon garlic powder - for depth of flavor
- Salt to taste - enhances overall flavor
Instructions
- Preheat the grill or grill pan over medium-high heat.
- If using fresh corn, grill the corn on the cob until slightly charred, about 10 minutes. If using frozen corn, sauté in a pan until heated through.
- In a large bowl, combine grilled corn kernels, mayonnaise, crumbled cotija cheese, chopped cilantro, lime juice, chili powder, garlic powder, and salt.
- Mix well until all ingredients are evenly combined.
- Taste and adjust seasoning if necessary. Serve immediately or refrigerate until ready to serve.
Notes
This salad can be served warm or cold, making it a versatile option for any occasion. You can add black beans for protein or diced avocado for creaminess.
For a spicy kick, consider adding chopped jalapeños or a dash of chili powder.
Store leftovers in the refrigerator for up to 3 days.