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Mexican street corn, or elote, is a beloved treat that has won the hearts of food enthusiasts around the globe. Traditionally served on a stick, this delicious corn is slathered in creamy toppings, rolled in cheese, and sprinkled with spices, creating a mouthwatering explosion of flavors. While the classic version is irresistible, the Zesty Mexican Street Corn Salad takes this iconic dish and transforms it into a vibrant and refreshing salad that's perfect for any occasion.

Mexican Street Corn Salad

Discover the vibrant flavors of Zesty Mexican Street Corn Salad, a refreshing twist on the classic elote. This salad combines sweet corn, crunchy vegetables, and creamy cotija cheese, all brought together by a zesty dressing of mayonnaise, lime juice, and spices. Perfect for summer barbecues or potlucks, this colorful dish is not only a crowd-pleaser but also packed with nutrients. Elevate your gatherings with this delightful and versatile salad that brings the essence of Mexican street food right to your table.

Ingredients
  

4 cups corn kernels (fresh, frozen, or canned, drained)

1 medium red bell pepper, diced

1/2 cup red onion, finely chopped

1 jalapeño, minced (seeds removed for less heat)

1/2 cup cotija cheese, crumbled (or feta cheese)

1/4 cup fresh cilantro, chopped

1/4 cup mayonnaise

2 tablespoons sour cream (or Greek yogurt)

1 tablespoon lime juice (freshly squeezed)

1 teaspoon chili powder

Salt and pepper to taste

Lime wedges for garnish

Instructions
 

Prepare the Corn: If using fresh corn, grill the corn on a preheated grill until lightly charred (about 2-3 minutes per side). If using frozen corn, sauté it in a pan until heated through and slightly caramelized. For canned corn, simply drain and rinse.

    Combine Veggies: In a large mixing bowl, combine the grilled corn kernels, diced red bell pepper, chopped red onion, and minced jalapeño. Stir gently to mix.

      Make the Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder. Season with salt and pepper to taste.

        Mix Together: Pour the dressing over the corn and veggie mixture. Add the crumbled cotija cheese and chopped cilantro. Toss everything together until well combined. Adjust seasoning if needed.

          Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve garnished with additional feta cheese and lime wedges on the side.

            Prep Time, Total Time, Servings: 15 minutes | 45 minutes (includes chilling time) | Serves 6-8