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Mexican Street Corn Salad Recipe

Mexican Street Corn Salad Recipe

Mexican street corn is a simple and delicious side dish recipe that you simply must try! You will love this Mexican street corn salad recipe.

I freeze a lot of my own veggies. Last year I got an overabundance of sweet corn. Gallons and gallons of it! I’m trying to use as much as I can before the next harvest. And it’s going to be tough because there is so much. Plain buttered corn is great, but I need some variety. Since I love street corn, this seemed like a no-brainer.

What is Mexican Street Corn?

If you go to a lot of cities, there are street vendors with all kinds of yummy treats. I discovered Elote, or Mexican Street Corn while in Miami. It’s so good, and not just sweet corn. It’s a blend of corn with cotija cheese and all kinds of spices. I decided to take this recipe and make a warm salad out of it. I think you could even blend this up and make a dip out of it.

  • 3
    cups
    corn off the cob
  • 2
    Tablespoons
    butter
    (melted)
  • 1
    teaspoon
    chipotle pepper
  • ½
    cup
    mayonnaise
  • juice from one lime
  • 3
    Tablespoons
    cilantro
    (fresh chopped)
  • 1½
    cups
    cotija cheese
    (crumbled)
  • 1
    avocado
    (diced)
  • ½
    red bell pepper
    (diced)
  • ½
    red onion
    (diced)
  • one jalapeno
    (cored, seeded, and minced)
  • ½
    teaspoon
    celery salt
  • fresh black pepper
    (to taste)
  • 6
    lime wedges

  1. To begin making your Mexican street corn, roast the corn on a grill if possible. A little char adds a LOT of flavors! You could also roast it in the oven for a few minutes; just be sure to caramelize some of the sugars in whichever way possible

  2. Next, add the corn to an oven-proof bowl or pan, and then add the melted butter. Toss to coat all of the corn.

  3. In another bowl, add the mayonnaise, chipotle pepper powder, half of the cilantro, lime juice, celery salt, and black pepper. Mix well and add to the corn. Mix this well too.

  4. Next, gently mix in the onion, peppers, jalapeno, and avocado. You want these to stay chunky, so mix carefully.

  5. When you have it all mixed, sprinkle the top with the cotija cheese.

    READ RELATED: A Simple and Delicious Homemade Seasoned Salt

  6. Bake this Mexican street corn in an oven at 300°F for 20 minutes or so. You’ll want to cheese to melt, to lightly brown, and to warm the salad through.

  7. Just before serving, add the remaining cilantro and garnish with lime wedges.

If you want to make this into a dip, blend before warming.

Serving: 4ounces | Calories: 396kcal | Carbohydrates: 23g | Protein: 9g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 769mg | Potassium: 394mg | Fiber: 5g | Sugar: 7g | Vitamin A: 863IU | Vitamin C: 21mg | Calcium: 197mg | Iron: 1mg

Upping Your International Cuisine Game

There you go, a warm international salad with frozen corn that will have you longing for summer. Why not try some today?

Try our other Mexican cuisine recipes!

What did you think of this Mexican street corn salad recipe?

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Source: DIY Natural – Food