Mexican Street Corn Salad

I’m diving into the savory world of one of my all-time favorite snacks—Mexican street corn, locally known as “elote.” This treat is more than just a snack; it’s a deep dive into the rich tapestry of Mexico’s culinary history, tracing back to the pre-Columbian times. I introduce my creation, Mexican Street Corn Salad.

Corn, or “maize,” was not just a crop for the ancient civilizations of Mesoamerica; it was a cornerstone of their culture. The Aztecs, among others, revered it so much that they cultivated it meticulously and used it in virtually every aspect of their diet, from tortillas to tamales and even beverages.

Fast forward to today, and elote has evolved into a celebrated street food. Picture this: freshly grilled or boiled corn on the cob, coated in a creamy layer of mayo or crema, dusted liberally with vibrant chili powder, drizzled with tangy lime juice, and sprinkled with salty cotija cheese. Each bite is a symphony of flavors!

Elote is more than just food; it’s a festival on a stick, sold everywhere from bustling street markets to vibrant festivals and lively sports events. It’s a dish that brings people together, creating moments of joy and deliciousness.

Mexican Street Cornn Salad Ingredients List

For the salad

• 6 ears fresh corn, husks and kernels removed (about 4 cups) or 4 1/2 cups frozen corn (not thawed)
• 2 tablespoons olive oil
• 1/2 cup crumbled Feta or Cotija cheese

For the dressing

• 2 tablespoons sour cream
• 3 tablespoons mayonnaise
• 1/3 medium white onion, diced
• 1 jalapeno, seeds removed, diced
• 1/4 cup chopped cilantro
• 2 garlic cloves, minced
• 2 green onions, diced
• 2 1/2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

As elote continues to captivate taste buds worldwide, it’s not just confined to the streets of Mexico anymore. This delightful dish has found its way around the globe, embraced and adapted by various cultures, yet always retaining its soulful Mexican roots. So, here’s to elote—truly, a global ambassador of Mexican street food culture!

When to serve Mexican Street Corn Salad

Serve this flavorful salad as a vibrant side dish at your next barbecue or as a stand-alone dish with a topping of extra cilantro and a squeeze of lime for an added zesty kick. It pairs wonderfully with grilled meats or can be enjoyed by itself for a light, refreshing lunch.

Have you been to Mexico?  What are the must sees in Riviera Maya and Cancun?

Mexican Street Corn Salad

Fresh corn kernels charred over fire and slathered in a cilantro lime cream sauce with feta cheese, onions and seasoning.  Serve as a side to any summer dish.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine Mexican

Servings 6

Ingredients

  

1x2x3x

• ▢ 6 ears fresh corn, husks and corn kernels removed (about 4 cups) or 4 1/2 cups frozen corn (not thawed)
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons sour cream
• ▢ 3 tablespoons mayonnaise
• ▢ 1/3 medium white onion, diced
• ▢ 1 jalapeno, seeds removed, diced
• ▢ 1/4 cup chopped cilantro
• ▢ 2 garlic cloves, minced
• ▢ 2 springs green onions, diced
• ▢ 2 + 1/2 tablespoons fresh lime juice
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ 1/2 cup Feta or Cotija cheese, crumbled

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Instructions

 

• Removed corn husks, discard.
• In a large bowl, place fresh corn stalk vertically.  Using a knife, shave the corn kernels from top to bottom.  You can also hold the corn stalk and shave it in your hand and have the kernels land in the bowl below.  The stalk is hard below the kernels and you won't want to get too much of that in the bowl.  This is pretty easy if you've never done it before.
• Heat oil in skillet oven medium high heat. 
• Add fresh corn kernels or frozen corn kernels to skillet.  Toss every 2 minutes or until the corn is well charred all over (about 10 minutes).  Remove from heat; set aside.
• In a large bowl, combine mayo, sour cream, cilantro, green onions, salt, pepper, jalapeno, diced onion, lime juice, and garlic.  Stir to combine well.
• Pour corn into large bowl and toss with wet ingredients.  
• Carefully stir in crumbled fete or Cotija cheese.

Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.

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