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Mexican Street Corn Salad

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Mexican Street Corn Salad is a flavorful and creamy side dish inspired by the popular Mexican street food, elote. Charred corn, creamy mayo, tangy lime juice, and crumbled queso fresco come together for a savory and slightly spicy salad that’s perfect for barbecues, parties, or any Mexican-inspired meal. Customize the heat and cheese to your preference for a crowd-pleasing dish.

Ingredients

  • 6–8 large ears of corn on the cob (or 2 (12 oz) packages of frozen corn)
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1/2 cup mayo
  • 1 tbsp lime juice
  • 1 tsp salt
  • 1/2 tsp lemon pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 cup crumbled queso fresco
  • 1/4 cup diced red onion
  • 1/4 cup diced jalapeno (optional)
  • 1/4 cup chopped fresh cilantro

Instructions

  • Grill the Corn: Heat a grill to medium or use a charcoal grill. Brush the corn with olive oil and butter, then grill, turning every few minutes, for 10-12 minutes until charred and tender.
  • Remove the Kernels: Once grilled, remove the corn from the cob using a sharp knife or corn stripper.
  • Prepare the Dressing: In a medium bowl, mix together mayo, lime juice, salt, lemon pepper, paprika, garlic powder, and cumin.
  • Assemble the Salad: Add the grilled corn, diced red onion, jalapeno (if using), and cilantro to the bowl with the dressing. Mix well.
  • Top with Cheese: Stir in crumbled queso fresco and adjust seasoning if needed. Garnish with extra cilantro before serving.

Notes

  • For extra heat, add more jalapenos or a dash of chili powder.
  • Cotija cheese can be substituted for queso fresco for a different flavor.
  • If grilling isn’t an option, roast frozen corn in the oven at 425°F for 20 minutes, then broil for 5 minutes for a similar charred flavor.

Find it online: https://chocolatecoveredamy.com/mexican-street-corn-salad/