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A vibrant bowl of Mexican Street Corn Salad showcases the colorful and delicious ingredients of this popular dish.

Best Mexican Street Corn Salad

This recipe delivers the authentic flavors of Mexican street corn (Elote) in a convenient salad form. Featuring charred corn kernels tossed in a creamy, tangy sauce with cotija cheese, cilantro, and chili powder, it's a perfect side dish or appetizer for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Side Dish
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ears of fresh corn, shucked, or 6 cups frozen corn, thawed
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro
  • 1 jalapeño, seeded and minced optional
  • Salt to taste
  • Black pepper to taste

Equipment

  • Grill or large skillet
  • large mixing bowl
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Tongs (if grilling)
  • whisk

Method
 

  1. Prepare the Corn: If using fresh corn, grill the ears over medium-high heat, turning occasionally, until kernels are slightly charred and tender, about 10-15 minutes. Alternatively, if using frozen corn, heat a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until slightly browned and heated through, about 8-10 minutes.
  2. Cut the Corn: Once the corn is cool enough to handle (for fresh corn), cut the kernels off the cob.
  3. Make the Sauce: In a large mixing bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, lime zest, chili powder, and garlic powder. Season with salt and black pepper to taste.
  4. Combine Ingredients: Add the corn kernels, cotija cheese, cilantro, and jalapeño (if using) to the bowl with the sauce. Stir to combine until everything is evenly coated.
  5. Serve: Serve immediately or chill for later. Garnish with extra cotija cheese, chili powder, and lime wedges, if desired.

Notes

For a smokier flavor, use a grill. If you don't have Mexican crema, sour cream works well as a substitute. This salad can be stored in an airtight container in the refrigerator for up to 3 days. For extra flavor, try adding a dash of hot sauce or a pinch of smoked paprika. Adjust the amount of jalapeño to control the spice level. Don't overmix the salad to prevent the corn kernels from breaking down and the sauce from becoming runny.