Description
This Easy Mexican Street Corn Salad recipe is a flavorful twist on classic elote, featuring charred corn mixed with a creamy, tangy dressing and savory seasonings. It’s a versatile side dish perfect for summer gatherings or as a delicious accompaniment to any Mexican-inspired meal.
Ingredients
Scale
Main Ingredients:
- 4 cups corn kernels (fresh, frozen, or canned and drained)
- 1 tablespoon olive oil (if sautéing)
Dressing:
- â…“ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1 tablespoon lime juice
- ½ cup crumbled cotija cheese (or feta)
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
- Extra chili powder and lime wedges for serving (optional)
Instructions
- Cook the Corn: If using fresh or frozen corn, heat olive oil in a large skillet over medium-high heat. Add corn and cook for 5–7 minutes, stirring occasionally, until lightly charred. Let cool slightly.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, garlic powder, chili powder, lime juice, salt, and pepper. Add the cooked or drained corn and toss to coat.
- Finish the Salad: Fold in crumbled cotija cheese and chopped cilantro. Taste and adjust seasoning if needed.
- Serve: Serve warm, room temperature, or chilled. Garnish with extra chili powder, more cheese, and lime wedges if desired.
Notes
- For added flavor, grill fresh corn on the cob before cutting off the kernels.
- Add diced jalapeño or hot sauce for heat.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 4g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
