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Mexican street corn salad!!! The flavors of a cob of Mexican street corn, all in a bowl.
August in Iowa means one thing: sweet corn season!
Our sweet corn is THE BEST! So sweet, crunchy, and flavorful. Perfection on it’s own.
But, have you ever had Mexican street corn?! It’s pretty much sweet corn on steroids!
Sweet corn is so good, all you need is a little butter and salt, maybe some pepper. But, if you want to try an unusual spin on things, then try Mexican street corn.
What is Mexican street corn?
Mexican street corn is grilled sweet corn on the cob that is spread with mayo or sour cream. Topped with some tajin (a chili lime seasoning), rolled in crumbled cotija cheese (a salty crumbly cheese), sprinkled with chopped cilantro, and squirted with a little lime. It may sound strange, but it is divine.
A sweet and savory combo that is pretty amazing.
I haven’t personally had Mexican street corn in Mexico. But, From what I have heard it is called Mexican street corn, because it is made on a food truck, or food cart of some sort, and pedestrians buy it and eat it on the go, or maybe they sit on a park bench.
I have, however, had some Mexican street corn made at the Cedar Rapids, Iowa farmer’s market. A guy from Iowa City traveled the 30 minutes to sell his version of Mexican street corn. I fell in LOVE!
Mexican street corn is often referred to Elote, which simple translates to corn in Spanish.
Although, I highly recommend trying an ear of Mexican street corn, if you can get your hands on it, it’s quite the experience…I decided to take the same flavors and turn it into a salad.
Why a salad?
As much as I enjoy eating corn right off the cob, as any true Iowan does, I wanted to create a version that is easier to serve at parties.
My version of Mexican street corn salad is great served at room temp, or slightly chilled. Therefore it can be made in advance. Versus making Mexican street corn on the cob, you need to make it just before you serve it. Yes, that could be a lot of fun when in the right setting, but sometimes convenience wins.
I know you will love this Mexican street corn salad. The corn is slightly cooked, charred for a tiny bit for flavor, while still maintaining a nice crunch. The corn is coated in a light, creamy mayonnaise dressing with fresh lime juice and that smoky tajin. It is loaded with diced jalapeno, green onion, and fresh cilantro, and loads of salty crumbled cotija cheese.
All the flavors are there, and then some.
It’s a delicious, refreshing salad that is the prefect side dish, or appetizer to bring to any summertime party.
TIP: it is also very delicious as a dip. Just bring a bag of tortilla chips, and you’re set!
Ingredients for Mexican Street Corn Salad:
- sweet corn – yes, the fresh kind is the way to go here.
- jalapenos – diced, for the slightest bit of heat
- green onions – adds another element of great flavor.
- mayonnaise – the base of that creamy sauce.
- cilantro – got to have it with those Mexican flavors. Of course, if you’re not a fan, then simply leave it out.
- lime juice – fresh lime juice, for a splash of freshness and brightness.
- cotija cheese – crumbled, salty, cheesy goodness!
- Tajin – a chili, lime seasoning that’s so delicious. If you can’t find it, swap it for a little regular chili powder.
- kosher salt – to taste.
Eeasy peasy.
If you want to turn this Mexican street corn into a dip, then simply throw some tortilla chips in a bowl and go to town!
What is Tajin?
Tajin is a Mexican seasoning that has chili peppers, lime, and salt.
It’s not spicy. But it has this savory, citrusy, slightly sweet taste that is very unique.
I found mine in the Hispanic aisle of the grocery store.
How to make Mexican Street corn salad:
- Cut the corn off the cobs. Sauté the corn just until it’s slightly cooked, and slightly charred.
- Allow corn to cool.
- Meanwhile chop all of the remaining ingredients.
- Then, mix everything together in a big bowl.
- Serve room temp, or slightly chilled. Enjoy!
This salad is ridiculously easy to make!
Reasons to love Mexican street corn salad:
- It’s bursting with flavor. Savory, sweet, and delicious!
- It’s easy to make – 25 minutes
- It can be made in advance
- It can be served chilled, or room temp – prefect for parties.
- It’s a summer party in your mouth
- Perfect for a summer appetizer, or as a side salad.
- It’s naturally gluten free
- It’s vegetarian.
- It’s impressive and unique.
I hope you enjoy this Mexican street corn salad as much as we did. Don’t let summer pass by without making some delicious sweet corn. Speaking of, it’s going on our grocery list, pronto!
When you make this recipe please leave a comment below, along with a star rating. This helps my recipes to rank higher in google and be seen by more people, which helps my business to grow. Plus, it makes me happy to hear from you. Thanks, friends.
What to serve Mexican street corn with:
More recipes featuring corn:
- Mexican salads in a jar with healthy ranch dressing
- homemade corn chowder
- chicken tortilla soup with homemade tortilla strips
- sofritas burrito bowls
Mexican Street Corn Salad
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 6 to 8 1x
- Category: side, salad, easy, appetizer, 10 ingredients or less,
- Method: saute, chop
- Cuisine: gluten free, vegetarian, nut free
- Diet: Gluten Free
Description
All the flavors of Mexican street corn, only in salad form. It can be served chilled, or at room temp, so it’s percept to serve at parties.
Ingredients
- 8 ears sweet corn, shucked
- 1 to 2 jalapenos, minced (remove seeds for less spice)
- 6 green onions, green parts sliced
- 2/3 cup mayonnaise
- 1 cup cilantro, chopped (tender stems included)
- Juice of 1 lime
- 1/4 to 1/2 cup cotija cheese, crumbled
- 1 tablespoon Tajin (see notes)
- salt to taste
For dipping (if you want)
- Tortilla chips
Instructions
- Sauté the corn: Cut the kernels off of the corn. Heat a large non-stick skillet over medium high heat. Transfer half of the corn kernels to the dry skillet. Heat stirring, occasionally, for about 3 to 5 minutes, or until the kernels are slightly charred, and cooked, but still have a nice crunch to them. Remove the cooked kernels to a baking sheet and spread out (this helps to speed up the cooling process). Repeat with the remaining half of the corn kernels.
- Cool the corn: Allow the corn kernels to cool completely. A way to speed them up is by spreading them onto a baking sheet. If you have space to do so, you can pop the baking sheet into your freezer for a few minutes.
- Mix: Transfer all of the ingredients to a large mixing bowl. Gently toss to combine the ingredients. Taste, and adjust the seasoning as needed.
- Serve: Transfer to a serving bowl and top with cilantro, or sliced jalapenos for garnish, if desired. Serve as a side dish. This salad is good served chilled, or at room temp. TIP: serve alongside some tortilla chips, if desired – this salad also makes a delicious little dip.
Notes
Tajin: Tajin is a delicious chili lime seasoning that is traditionally sprinkled on Mexican street corn. I found mine at my local grocery store. If you don’t have any, you can either omit it, or swap it with a teaspoon or two of chili powder.
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