Mexican Street Corn Salad
I brought this salad to our family BBQ last night and it was a huge hit! I was inspired by the recipe over on Serious Eats . It’s absolutely busting with Mexican flavours and is delicious! Fresh and juicy corn kernels are charred on the stovetop and mixed with a few quintessential Mexican flavours, creating the most amazing summer side dish! You’re going to want this salad in your summer repertoire!
This recipe is a twist on elotes - corn on the cob, grilled on an open flame and smothered in a delicious creamy, cheesy, smoky sauce and eaten standing in the street.
Fresh corn is starting to show up in my local grocery stores, so I grabbed fresh this time, but if you are craving Mexican flavours at anytime of year, you’ve got to save this recipe and know you can default to frozen corn.
Why you’ll love this salad
The flavours are perfect, the texture is satisfying and it’s a crowd pleaser!
It’s easy to make! Just a few ingredients, chopped up, mixed all together and you’re golden!
It’s versatile - you can serve this dish with so many things! It’s a colourful side dish for a summer BBQ, a lunch, a Mexican themed party and so much more!
Got leftover corn from a cookout? Make this salad!
Make this Mexican Street Corn Salad and experience for yourself why this flavour bomb of a salad was the talk of the party!
Looking for more Mexican Inspiration?
Mexican Street Corn Salad
Ingredients:
2 tablespoons (30ml) vegetable oil
5 ears fresh corn, shucked, (about 3 cups fresh corn kernels)
Kosher salt
2 ounces feta or Cotija cheese, finely crumbled
1/2 cup red onion, finely diced
1/2 cup fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and finely chopped (feel free to add more if you like a little more heat!)
1/2 cup green onion, sliced
1 to 2 medium cloves garlic, minced (I use a Microplane)
2 tbsp mayonnaise
1 tbsp fresh lime juice from 1 lime
1 tsp Chile powder, or to taste
Directions:
Remove the kernels from the ear of corn (or you can totally do this with frozen corn if they aren’t in season!)
Heat the oil in a large pan on high heat until shimmering. Add the corn and cook for about 10 minutes, allowing the corn to develop a little char. Keep tossing and stirring to ensure they don’t burn!
In the last 3ish minutes of cooking add the diced red onion and the minced garlic. Stir to combine.
Place the cooked corn mixture into a large bowl. Add the cheese, cilantro, green onion, jalapeño, mayo, lime juice and chile powder.
Stir well to combine and serve!
This salad is best served right away but it is also delicious at room temperature, making this a perfect dish to make and take to picnics, pot lucks and gatherings!
If you tried it, please leave a review below! Your experience with the recipe helps others! And tag me @christies.lovestory over on Instagram! I love seeing what you are creating in your kitchen!
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