Mexican Street Corn Salad Recipe
Introduction
Mexican Street Corn Salad is a flavorful twist on the classic grilled corn, offering a creamy, tangy, and slightly salty combination that’s perfect for summer gatherings or as a side dish any time of year. This salad captures the smoky char of grilled corn mixed with fresh herbs and zesty lime.
Ingredients
- 4 ears corn, husks removed
- 1/2 cup cilantro, finely chopped
- 3 stems green onions, finely chopped (whites and green parts)
- 1/2 cup cotija cheese, crumbled
- 1 large lime, juiced (or 2 small limes)
- 1/2 tsp sea salt, more to taste
Instructions
- Step 1: Heat a gas stove burner to medium-low and place the raw corn directly on the flame. Cook the corn for 3-4 minutes, turning often to char all sides slightly. Alternatively, grill the corn over medium heat until charred.
- Step 2: Remove the charred corn from the heat and stand each ear firmly on a cutting board. Using a sharp knife, carefully cut the kernels off the cob.
- Step 3: In a mixing bowl, combine the corn kernels with chopped cilantro, green onions, crumbled cotija cheese, sea salt, and lime juice. Mix well and adjust the seasoning to your taste.
- Step 4: Transfer the salad to a serving bowl, garnish with a few sprigs of cilantro, and refrigerate until ready to serve.
Tips & Variations
- For extra heat, add a pinch of chili powder or finely chopped jalapeño to the mix.
- Use fresh lime juice for the best flavor; bottled lime juice may change the taste.
- If cotija cheese is unavailable, feta cheese can be a suitable substitute.
- Char the corn slowly to develop a deep smoky flavor without burning.
Storage
Store the Mexican Street Corn Salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed chilled but bring it to room temperature before serving for the fullest flavor. Leftovers can be gently reheated in the microwave if preferred warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn instead of fresh ears?
While fresh corn offers the best texture and flavor, you can use frozen corn. Thaw and drain it well, then sauté or grill briefly to add some charred flavor before mixing with the other ingredients.
How spicy is this salad?
This salad is mild and fresh by default, but you can easily add heat with chili powder, hot sauce, or diced jalapeños to suit your taste.
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Mexican Street Corn Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Mexican Street Corn Salad is a vibrant and flavorful dish that captures the essence of traditional Mexican elote without the mess. Grilled corn kernels are charred to perfection and combined with fresh cilantro, green onions, tangy lime juice, and crumbly cotija cheese, then seasoned with sea salt for a refreshing and savory side perfect for any summer gathering or casual meal.
Ingredients
Salad Ingredients
- 4 ears corn, husks removed
- 1/2 cup cilantro, finely chopped
- 3 stems green onions, finely chopped (whites & green parts)
- 1/2 cup cotija cheese, crumbled
- 1 large lime, juiced (or 2 small limes)
- 1/2 tsp sea salt, more to taste
Instructions
- Char the Corn: Turn on the gas stove to medium low heat. Place the raw corn ears directly on the burner and cook for 3-4 minutes on each side until the corn kernels begin to char, or alternatively, grill the corn on a preheated outdoor grill until evenly charred on all sides.
- Remove Corn from Heat: Once all sides have a slight char, carefully remove the corn from the stove or grill and let it cool slightly until it’s safe to handle.
- Cut the Kernels off the Cob: Stand each ear of corn firmly upright on a cutting board and using a sharp knife, carefully slice downward to remove all the kernels from the cob.
- Mix the Salad: In a mixing bowl, combine the charred corn kernels, finely chopped cilantro, green onions, crumbled cotija cheese, sea salt, and fresh lime juice. Mix everything well to blend the flavors and adjust seasoning according to your taste.
- Chill and Serve: Transfer the salad to a serving bowl, garnish with a few sprigs of cilantro for freshness, and refrigerate until ready to serve to allow the flavors to meld and the salad to chill.
Notes
- If cotija cheese is unavailable, feta cheese can be used as a substitute for a similar tangy flavor.
- For added creaminess, stir in a couple tablespoons of mayonnaise or Mexican crema before serving.
- This salad can be served cold or at room temperature depending on preference.
- Lime juice can be adjusted for more or less acidity based on taste.
- The salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh.
- Grilling the corn over charcoal will add a smoky flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Keywords: Mexican street corn salad, elote salad, grilled corn salad, cotija cheese salad, lime corn salad
