Description
This vibrant Mexican Street Corn Salad combines the smoky, charred sweetness of fresh corn with a creamy, tangy dressing and a kick of spice. Enhanced with garlic, jalapeno, red onion, and finished with crumbled Cotija cheese and fresh cilantro, this salad is a perfect side dish that pairs wonderfully with grilled meats, tacos, and classic Mexican-American favorites.
Ingredients
Scale
Dressing:
- ¼ cup mayo
- 3 tablespoons sour cream
- Juice of 1 lime (approximately 2 tablespoons)
- ½ teaspoon hot sauce
- ¼ teaspoon chili powder
- ¼ teaspoon garlic salt
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
Main Ingredients:
- 4 large ears of fresh corn (or canned/frozen as substitution)
- 1 tablespoon avocado oil (or olive oil)
- 1 tablespoon butter
- ½ teaspoon salt
- 3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- ½ cup finely diced red onion
- ¼ cup roughly chopped fresh cilantro
- ½ cup crumbled Cotija cheese (reserve some for garnish)
Instructions
- Prepare the dressing: In a small bowl, combine mayo, sour cream, lime juice, hot sauce, chili powder, garlic salt, cumin, smoked paprika, and black pepper. Mix well and set aside.
- Cut the corn kernels: Husk the ears of corn and remove the silk. Stand each ear flat-side down on a cutting board and carefully slice off the kernels using a sharp chef’s knife.
- Heat the skillet: Place a large skillet, preferably cast iron, over medium-high heat. Add the avocado oil and butter and let it melt and heat.
- Cook the corn: Add the fresh corn kernels to the skillet and sprinkle with salt. Cook for about 4 minutes, stirring a few times gently to allow the kernels to develop some char and color.
- Add aromatics: Stir in the minced garlic, diced jalapeno, and red onion. Cook everything together for 1 more minute, then remove the skillet from heat. Let the mixture cool for 2 to 3 minutes.
- Combine salad: Add chopped cilantro and the prepared dressing to the skillet. Toss everything thoroughly to combine all flavors evenly.
- Add cheese and serve: Fold in most of the crumbled Cotija cheese, keeping some reserved for garnish. Transfer the salad to a serving bowl, sprinkle the reserved cheese on top, and serve immediately, or cover and chill up to one day.
- Serving suggestions: This salad pairs beautifully with burgers, baked tacos, chili cheese dogs, chicken enchiladas, beef enchiladas, or as a flavorful side dish for many Mexican or American meals.
Notes
- If fresh corn is unavailable, canned or frozen corn can be used; cook accordingly and adjust seasonings.
- Cotija cheese can be substituted with feta or queso fresco if unavailable.
- Adjust hot sauce and jalapeno quantity to control spice level.
- Best served fresh but can be stored in the refrigerator covered for up to 24 hours.
- Using a cast iron skillet helps achieve an ideal char on the corn kernels for authentic flavor.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Mexican
Keywords: Mexican Street Corn Salad, Elote Salad, Corn Salad, Mexican Side Dish, Cotija Cheese Salad
