MEXICAN STREET CORN SALAD

I still remember the summer my Tia Elena showed me how to make elotes – Mexican street corn – for the first time. The charred corn, the creamy sauce, the spicy chili powder…it was pure magic. Now, I’ve taken that incredible flavor and transformed it into something even easier to share: the most amazing Easy Irresistible Mexican Street Corn Salad Recipe! Today, I’m sharing all my secrets for the most vibrant and flavorful Easy Irresistible Mexican Street Corn Salad Recipe you’ll ever make – get ready for a taste explosion!

Why You’ll Absolutely Love This Mexican Street Corn Salad

Seriously, this isn’t just any salad. It’s a flavor fiesta in a bowl! We’re talking sweet corn, tangy lime, creamy cotija cheese, and a hint of spice. It’s the perfect side dish for barbecues, potlucks, or even a quick and easy weeknight meal. And the best part? It comes together in minutes!

Think of it as deconstructed elotes, but even more convenient. No need to grill the corn (though you totally can if you want!). This salad is fantastic with either fresh, grilled, canned, or frozen corn, making it a year-round favorite. Trust me, once you try this, you’ll be making it on repeat!

What Makes This Recipe So Special?

• Unbelievable Flavor: The combination of sweet, spicy, creamy, and tangy is absolutely addictive.
• Super Easy to Make: Minimal prep time and simple ingredients mean you can whip this up in a flash.
• Versatile: Serve it as a side, a topping for tacos, or even a dip with tortilla chips.
• Crowd-Pleasing: Everyone loves this salad! It’s always a hit at parties and gatherings.
• Customizable: Easily adjust the spice level and add your favorite toppings to make it your own.

Let’s Make Some Magic: The Easy Irresistible Mexican Street Corn Salad Recipe

Okay, are you ready to get started? I promise, this is so simple, even a beginner cook can nail it. Here’s what you’ll need:

Ingredients:

• 6 cups cooked corn kernels (about 6 ears of corn, or 2 (15-ounce) cans, drained, or 1 (20-ounce) bag of frozen corn, thawed)
• 1/2 cup mayonnaise
• 1/4 cup sour cream (or plain Greek yogurt)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice (from about 1 lime)
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 1/4 cup finely chopped red onion
• 1-2 jalapeños, seeded and minced (optional, for spice)
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Equipment:

• Large bowl
• Measuring cups and spoons
• Knife and cutting board
• Citrus juicer (optional)

Step-by-Step Instructions:

1. Prepare the Corn: If using fresh corn, grill, boil, or steam it until tender. Let it cool slightly, then cut the kernels off the cob. If using canned or frozen corn, make sure it’s well-drained.
2. Combine the Creamy Base: In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), cilantro, and lime juice until smooth and creamy.
3. Add the Flavor Boosters: Stir in the cotija cheese, red onion, jalapeños (if using), chili powder, and garlic powder. The mixture should smell amazing – a little tangy, a little spicy, and totally irresistible.
4. Incorporate the Corn: Add the corn kernels to the bowl and gently toss to coat everything evenly with the creamy mixture. Make sure every kernel gets a little love!
5. Season to Perfection: Taste the salad and season with salt and pepper to your liking. Don’t be afraid to add a little extra chili powder if you like it spicy!
6. Chill (Optional): For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. This step is optional, but it really enhances the taste.
7. Garnish and Serve: Before serving, garnish with extra cotija cheese and a sprinkle of chili powder. Serve chilled or at room temperature.

Success Tips for the Perfect Mexican Street Corn Salad

• Use High-Quality Mayonnaise: The mayonnaise is a key ingredient, so choose a good quality brand that you love. It makes a difference!
• Don’t Overcook the Corn: If using fresh corn, be careful not to overcook it. You want it to be tender-crisp, not mushy.
• Adjust the Spice Level: The jalapeños and chili powder add a touch of heat. If you prefer a milder salad, reduce or omit these ingredients. If you like it spicy, add more!
• Fresh Lime Juice is Key: Don’t use bottled lime juice! Freshly squeezed lime juice is essential for the best flavor.
• Let it Chill: Chilling the salad allows the flavors to meld together and intensifies the taste. It’s worth the wait!

Variations & Add-Ins: Make it Your Own!

The beauty of this recipe is that it’s so easy to customize. Here are a few ideas to get you started:

• Grilled Corn: Grilling the corn adds a smoky flavor that takes this salad to the next level.
• Black Beans: Add a can of drained and rinsed black beans for extra protein and fiber.
• Avocado: Dice a ripe avocado and gently fold it into the salad just before serving.
• Bell Peppers: Add some finely diced bell peppers (red, yellow, or orange) for extra color and crunch.
• Queso Fresco: Substitute some of the cotija cheese with queso fresco for a different flavor and texture.
• Smoked Paprika: Add a pinch of smoked paprika for a smoky flavor.
• Different Herbs: Experiment with different herbs, such as chopped chives or green onions.
• Spice it Up: Add a dash of hot sauce or a pinch of cayenne pepper for extra heat.

Serving Suggestions: More Than Just a Salad!

This Mexican Street Corn Salad is incredibly versatile. Here are a few ideas for how to serve it:

• Side Dish: Serve it as a side dish with grilled chicken, steak, or fish.
• Taco Topping: Use it as a topping for tacos or tostadas. It’s especially delicious with BANG BANG CHICKEN TACO NIGHT!
• Dip: Serve it with tortilla chips as a flavorful and unique dip. You can also pair it with ULTIMATE SPICY COWBOY QUESO for a real Tex-Mex feast.
• Salad Topping: Add it to your favorite green salad for a burst of flavor and texture.
• Bowl Meal: Create a delicious bowl meal by adding it to quinoa, rice, or couscous, along with some grilled chicken or black beans. Consider it a cousin to the STREET CORN CHICKEN RICE BOWL!
• Burger Topping: Pile it on top of your favorite burger for a truly unique and delicious flavor combination.
• With Watermelon Salsa: It will go nicely with the REFRESHING WATERMELON SALSA RECIPE.

Make-Ahead & Storage Instructions

This salad is perfect for making ahead of time! Simply prepare it as directed and store it in an airtight container in the refrigerator for up to 3 days. The flavors will actually meld together and improve over time. However, the corn may release some liquid as it sits, so you may want to drain off any excess liquid before serving.

I don’t recommend freezing this salad, as the mayonnaise and sour cream can separate and become watery when thawed.

A Little Extra Flavor Inspiration

Feeling adventurous? Consider charring some poblano peppers on the grill along with your corn. Dice them up and add them to the salad for a fantastic smoky depth of flavor. You can also experiment with different types of cheeses, such as queso Oaxaca or even a little crumbled feta for a tangy twist. Don’t be afraid to play around with the herbs too – a little chopped epazote can add a truly authentic Mexican flavor.

Also, for a lighter version, you can swap out the mayonnaise entirely for Greek yogurt. It will still be creamy and delicious, and you’ll save on calories and fat! Or, for a vegan version, use a vegan mayonnaise alternative.

Final Thoughts: Enjoy Your Flavor Fiesta!

There you have it! My Easy Irresistible Mexican Street Corn Salad Recipe. I hope you love it as much as I do. It’s a guaranteed crowd-pleaser and a surefire way to add a little sunshine to your day. So go ahead, give it a try, and let me know what you think! I can’t wait to hear about your culinary creations!