Mexican Street Corn Salad: A Delicious & Easy Recipe

Mexican Street Corn Salad, or Esquites, is a vibrant and flavorful dish that will transport your taste buds straight to the bustling streets of Mexico! Forget everything you thought you knew about corn salad; this isn’t your average potluck side. We’re talking about an explosion of sweet corn kernels, charred to perfection, tossed in a creamy, tangy, and spicy dressing that will leave you craving more.

This delightful salad is inspired by the iconic Elote, the grilled corn on the cob slathered in mayonnaise, cotija cheese, and chili powder that’s a beloved snack throughout Mexico. Esquites offers all the same incredible flavors in a convenient, easy-to-eat bowl. It’s believed that Elote has been enjoyed in Mexico for centuries, with variations passed down through generations.

What makes Mexican Street Corn Salad so irresistible? It’s the perfect balance of textures and tastes. The sweetness of the corn is beautifully complemented by the salty cotija cheese, the creamy mayonnaise, the zesty lime juice, and the kick of chili powder. It’s incredibly versatile, too! Serve it as a side dish at your next barbecue, bring it to a potluck, or enjoy it as a light and satisfying lunch. Trust me, once you try this recipe, it will become a staple in your kitchen!

Ingredients:

• 6 ears of fresh corn, husked
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled Cotija cheese, plus more for garnish
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced (optional, for heat)
• 1 lime, juiced
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Optional toppings: Tajin seasoning, hot sauce, extra lime wedges

Grilling the Corn:

Okay, let’s get started! The first thing we need to do is grill our corn. This is what gives the salad that amazing smoky flavor that’s characteristic of Mexican street corn. Don’t worry if you don’t have a grill; I’ll give you an alternative method later on.

1. Prepare the corn: Make sure your corn is husked and any silk is removed. You want just the bare ears of corn.
2. Brush with oil: Lightly brush each ear of corn with olive oil. This will help them char nicely and prevent them from sticking to the grill.
3. Grill the corn: Preheat your grill to medium-high heat. Place the corn directly on the grill grates.
4. Rotate frequently: Grill the corn, rotating it every few minutes, until it’s charred on all sides and the kernels are tender. This usually takes about 10-15 minutes. You’re looking for a good amount of char, but be careful not to burn it completely. The kernels should be slightly softened and have a nice smoky aroma.
5. Remove from grill: Once the corn is grilled to your liking, remove it from the grill and let it cool slightly before handling.

Alternative Cooking Method (If You Don’t Have a Grill):

No grill? No problem! You can still achieve a delicious result using your oven or even a skillet.

Oven Roasting:

1. Preheat oven: Preheat your oven to 400°F (200°C).
2. Prepare corn: Brush the corn with olive oil as described above.
3. Roast the corn: Place the corn on a baking sheet and roast for 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned.

Skillet Cooking:

1. Heat skillet: Heat a tablespoon of olive oil in a large skillet over medium-high heat.
2. Cook the corn: Place the corn in the skillet and cook, turning frequently, until the kernels are slightly charred and tender. This will take about 10-15 minutes. You might need to do this in batches depending on the size of your skillet.

Preparing the Salad:

Now that our corn is cooked, we can move on to assembling the salad. This is where the magic happens!

1. Cut the kernels: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Hold the cob vertically and carefully slice downwards, removing the kernels in strips. Try to avoid cutting too close to the cob, as the very bottom kernels can be tough.
2. Combine ingredients: In a large bowl, combine the corn kernels, mayonnaise, sour cream, Cotija cheese, cilantro, and jalapeño (if using).
3. Add lime juice and seasonings: Add the lime juice, chili powder, and smoked paprika to the bowl.
4. Season to taste: Season the salad with salt and freshly ground black pepper to taste. Don’t be afraid to be generous with the seasoning; it really brings out the flavors.
5. Mix well: Gently mix all the ingredients together until everything is well combined.

Chilling and Serving:

While you *can* serve this salad immediately, I find it’s even better if you let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together and the salad to cool down, making it even more refreshing.

1. Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. You can chill it for longer, even overnight, if you want to prepare it in advance.
2. Serve and garnish: When you’re ready to serve, give the salad a good stir. Taste it and adjust the seasoning if needed.
3. Garnish: Transfer the salad to a serving bowl and garnish with extra Cotija cheese and a sprinkle of Tajin seasoning (if desired). You can also add a few lime wedges for squeezing over the salad.

Tips and Variations:

This recipe is just a starting point! Feel free to customize it to your liking. Here are a few ideas:

• Add more vegetables: Diced red onion, bell peppers, or avocado would be delicious additions to this salad.
• Spice it up: If you like things spicy, add more jalapeño or a pinch of cayenne pepper.
• Use different cheese: If you can’t find Cotija cheese, you can substitute queso fresco or even feta cheese.
• Make it vegan: Use vegan mayonnaise and sour cream alternatives, and omit the cheese or use a vegan cheese substitute.
• Add black beans: A can of rinsed and drained black beans adds protein and fiber to the salad.
• Make it a dip: Serve this salad with tortilla chips for a delicious and easy appetizer.
• Grilled Poblano Peppers: Add some grilled and diced poblano peppers for a deeper, smokier flavor. Grill them alongside the corn until the skin is blackened, then peel, seed, and dice them before adding to the salad.
• Fresh Herbs: Experiment with different fresh herbs. A little bit of chopped oregano or even some mint can add a unique twist.
• Citrus Zest: Add the zest of the lime along with the juice for an extra burst of citrus flavor.
• Different Chili Powders: Explore different types of chili powder. Ancho chili powder will add a richer, fruitier flavor, while chipotle chili powder will add a smoky heat.

Make-Ahead Instructions:

This Mexican Street Corn Salad is a great make-ahead dish! You can prepare the entire salad up to 24 hours in advance. Just store it in an airtight container in the refrigerator. The flavors will meld together even more as it sits. However, I recommend adding the extra Cotija cheese garnish just before serving to prevent it from getting soggy.

Serving Suggestions:

This salad is incredibly versatile and can be served in a variety of ways:

• As a side dish: It’s a perfect accompaniment to grilled meats, fish, or chicken.
• As a topping: Use it as a topping for tacos, nachos, or quesadillas.
• As a filling: Stuff it into bell peppers or avocados for a light and healthy meal.
• As a dip: Serve it with tortilla chips for a crowd-pleasing appetizer.

Storage Instructions:

Store leftover Mexican Street Corn Salad in an airtight container in the refrigerator for up to 3 days. The corn may lose some of its crispness over time, but the salad will still be delicious.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 250-300 per serving
• Fat: 15-20g
• Protein: 5-7g
• Carbohydrates: 25-30g

Why This Recipe Works:

This recipe is a winner because it captures the essence of authentic Mexican street corn (Elote) in a convenient and easy-to-eat salad form. The grilling (or roasting/skillet cooking) of the corn is crucial, as it imparts a smoky sweetness that is simply irresistible. The combination of creamy mayonnaise and sour cream, tangy lime juice, salty Cotija cheese, and spicy chili powder creates a flavor explosion that will have you coming back for more. Plus, it’s incredibly versatile and can be customized to suit your taste preferences.

Enjoy!

I hope you enjoy this recipe as much as I do! It’s a guaranteed crowd-pleaser and a perfect way to bring a taste of Mexico to your table.

Conclusion:

This Mexican Street Corn Salad isn’t just another side dish; it’s a vibrant explosion of flavor that will transport you straight to a bustling Mexican street market. The creamy, tangy, and slightly spicy combination is utterly irresistible, and the best part? It’s incredibly easy to make! Seriously, you’ll be amazed at how quickly this comes together, making it perfect for weeknight dinners, weekend barbecues, or any occasion where you want to impress without spending hours in the kitchen.

I truly believe this recipe is a must-try because it elevates simple corn into something truly special. The char from the grilled or roasted corn adds a smoky depth, while the cotija cheese provides a salty, crumbly counterpoint to the sweetness of the corn. The lime juice and cilantro bring a refreshing brightness that cuts through the richness of the mayonnaise and sour cream. And that chili powder? It’s the perfect touch of heat that ties everything together. It’s a symphony of flavors and textures that will leave you wanting more.

But the beauty of this recipe lies in its versatility. Feel free to experiment and make it your own! For a spicier kick, add a pinch of cayenne pepper or a finely chopped jalapeño. If you’re vegan or dairy-free, simply substitute the mayonnaise and sour cream with plant-based alternatives and use a vegan cotija cheese or nutritional yeast for a cheesy flavor. You can also add other vegetables like diced bell peppers, red onion, or even black beans for extra texture and nutrients.

Serving Suggestions:

This Mexican Street Corn Salad is fantastic on its own, but it also pairs beautifully with a variety of dishes. Serve it as a side dish with grilled chicken, fish, or steak. It’s also a delicious topping for tacos, nachos, or even quesadillas. I personally love to scoop it up with tortilla chips for a quick and easy snack. For a complete meal, try adding grilled shrimp or shredded chicken directly into the salad. You can even use it as a filling for stuffed bell peppers or zucchini boats. The possibilities are endless!

Variations to Explore:

* Grilled Corn on the Cob Version: Instead of cutting the kernels off the cob, grill the corn until slightly charred and then slather it with the dressing and toppings. It’s a fun and interactive way to enjoy this dish!
* Spicy Mango Salsa Twist: Add diced mango and a pinch of cayenne pepper for a sweet and spicy twist.
* Avocado Addition: Diced avocado adds a creamy richness and healthy fats.
* Black Bean and Corn Fiesta: Incorporate black beans, diced red onion, and a squeeze of lime for a heartier salad.

I’m so excited for you to try this recipe! I know you’ll love it as much as I do. It’s a guaranteed crowd-pleaser that’s perfect for any occasion. So, gather your ingredients, fire up the grill (or oven), and get ready to experience the magic of Mexican Street Corn Salad.

Once you’ve made it, I’d love to hear about your experience! Share your photos and variations on social media using #MyMexicanStreetCornSalad. Let me know what you think and what creative twists you added. I can’t wait to see what you come up with! Happy cooking!

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