An easy lightened-up Mexican street corn salad that can be made with fresh or frozen corn. This salad is creamy, delicious, and perfect for summer cookouts. Its vibrant flavors and refreshing ingredients make it a fantastic choice for potlucks, barbecues, or even a simple family dinner. The combination of sweet corn, zesty lime, and creamy dressing will have everyone coming back for seconds!
Why You’ll Love This Recipe
- Quick to Prepare: With just 15 minutes of prep time, you can whip up this delightful salad in no time.
- Versatile Ingredients: Use fresh or frozen corn based on your preference and availability.
- Flavor Explosion: The combination of lime, jalapeño, and cotija cheese adds a burst of flavor that is sure to impress.
- Perfect for Any Occasion: Whether it’s a summer BBQ or a cozy family meal, this salad fits right in.
- Healthy and Light: Made with Greek yogurt instead of heavy dressings, it’s a guilt-free option that doesn’t compromise on taste.
Tools and Preparation
Before diving into the recipe, ensure you have the right tools at hand. Preparing this Mexican street corn salad is straightforward, so having a few essential kitchen tools will make your experience even smoother.
Essential Tools and Equipment
- Large mixing bowl
- Small mixing bowl
- Grill or skillet
- Knife
- Cutting board
Importance of Each Tool
- Large mixing bowl: Ideal for combining all the salad ingredients without making a mess.
- Small mixing bowl: Perfect for whisking together the dressing components thoroughly.
- Knife: Essential for cutting the corn off the cob and dicing vegetables easily.
Ingredients
An easy lightened-up Mexican street corn salad that can be made with fresh or frozen corn. This salad is creamy, delicious, and perfect for summer cookouts.
Ingredients:
– 4 ears of fresh (sweet corn or 16 oz bag frozen fire-roasted corn)
– ½ cup diced red onion
– 1 jalapeño (seeded and diced (about 1 Tablespoon))
– 2 cloves garlic (minced)
– ¼ cup cotija cheese (plus more for topping (feta or parmesan also work))
– 2 Tablespoons plain Greek yogurt
– 2 Tablespoons mayonnaise
– 2 Tablespoons fresh lime juice (juice of 1 lime)
– ½ teaspoon chili powder
– ½ teaspoon paprika
– ¼ teaspoon sea salt
– ¼ teaspoon ground pepper
– ⅓ cup chopped fresh cilantro (plus more for topping)
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Mexican Street Corn Salad
Step 1: Prepare the Corn
For grilled corn: Husk ears of corn and preheat grill to medium-high heat. Brush corn ears with olive oil and grill for about 2 minutes per side. Remove from grill and let cool before using a knife to cut the corn kernels off the cob into a bowl.
For frozen corn: Put frozen corn in a colander. Run water over the corn until it’s thawed. Drain well. Or place in a skillet over medium heat and cook until warm.
Step 2: Combine Vegetables
Add corn kernels, onion, garlic, jalapeño, and cotija cheese to a large bowl. Toss to combine.
Step 3: Make the Dressing
In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, sea salt, pepper, and cilantro until combined.
Step 4: Toss the Salad
Drizzle dressing over the salad ingredients and toss to combine. Top with additional cilantro and cheese.
Step 5: Serve or Store
Serve right away or chill in the fridge until ready to serve. This salad can be served warm or cold. Leftovers will keep in the fridge for 3–4 days.
How to Serve Mexican Street Corn Salad
Mexican street corn salad is versatile and can be enjoyed in various ways. Whether at a summer cookout or as a side dish for dinner, this delightful salad pairs well with many meals.
As a Standalone Dish
- Serve it chilled or at room temperature for a refreshing appetizer.
- Garnish with extra cilantro and cotija cheese for added flavor and presentation.
With Grilled Proteins
- Pair it with grilled chicken or shrimp to complement the smoky flavors.
- The creamy dressing balances well with the charred taste of grilled meats.
As a Taco Filling
- Use it as a filling for soft corn tortillas for unique tacos.
- Add some avocado slices for creaminess and texture.
On Top of Greens
- Serve over mixed greens or romaine lettuce for a light lunch option.
- Drizzle with additional lime juice to enhance freshness.
At Summer Cookouts
- Present it as a vibrant side at barbecues and picnics.
- It’s an excellent addition alongside traditional Mexican dishes like fajitas or enchiladas.
How to Perfect Mexican Street Corn Salad
To make your Mexican street corn salad even better, follow these simple tips. They will enhance the flavors and texture of your dish.
- Use Fresh Ingredients: Fresh corn and herbs elevate the taste significantly compared to canned or frozen options.
- Experiment with Spices: Adjust the chili powder and paprika to your preferred spice level for custom heat.
- Add More Vegetables: Consider adding diced bell peppers or cherry tomatoes for extra color and crunch.
- Mix in Avocado: Incorporating diced avocado adds creaminess that complements the other ingredients beautifully.
- Chill Before Serving: Letting the salad sit in the fridge for at least 30 minutes allows flavors to meld together.
- Adjust Creaminess: Modify the ratio of yogurt to mayo based on your desired creaminess level.
Best Side Dishes for Mexican Street Corn Salad
Mexican street corn salad pairs wonderfully with several side dishes, making your meal complete. Here are some great options:
- Grilled Chicken Skewers: Marinated chicken skewers add protein and pair perfectly with the salad’s flavors.
- Black Bean Quesadillas: These cheesy quesadillas provide a hearty complement and are easy to make.
- Cilantro Lime Rice: The bright flavors of cilantro lime rice enhance the freshness of the corn salad.
- Spicy Roasted Potatoes: Crispy potatoes seasoned with spices bring a satisfying crunch alongside the creamy salad.
- Guacamole & Chips: This classic duo adds a creamy contrast and is always a crowd-pleaser at gatherings.
- Salsa Verde: A tangy salsa verde offers an additional layer of flavor that pairs well with the sweetness of corn.
Common Mistakes to Avoid
Making Mexican street corn salad is simple, but some common mistakes can affect the final dish. Here are a few to keep in mind:
- Overcooking the Corn: Overcooked corn can become mushy and lose its sweet flavor. Grill it just enough to get a nice char, about 2 minutes per side.
- Skipping the Seasoning: Failing to season your salad well can lead to blandness. Don’t skip the chili powder, paprika, and lime juice; they add essential flavor.
- Using Low-Quality Cheese: Cheap cheese won’t give you the authentic taste of Mexican street corn. Opt for fresh cotija or high-quality feta for the best results.
- Ignoring Fresh Ingredients: Using old or wilted vegetables can ruin your salad. Always choose fresh corn, crisp onions, and vibrant cilantro for maximum freshness.
- Not Adjusting for Spice: If you’re sensitive to heat, be cautious with jalapeño. You can reduce or omit it completely to suit your taste preferences.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3-4 days.
- Make sure the salad is completely cooled before sealing it in a container.
Freezing Mexican Street Corn Salad
- Freezing is not recommended due to texture changes in the ingredients.
- If you must freeze it, consider separating the dressing from the salad components.
Reheating Mexican Street Corn Salad
- Oven: Preheat oven to 350°F (175°C). Spread salad on a baking sheet and heat for about 10 minutes until warm.
- Microwave: Place in a microwave-safe dish and heat in 30-second intervals until warm. Stir between intervals.
- Stovetop: Heat in a skillet over medium heat, stirring frequently until warmed through.
Frequently Asked Questions
What is Mexican Street Corn Salad?
Mexican street corn salad is a delicious and creamy dish made with corn, spices, and cheese that captures the flavors of traditional elote served on street corners throughout Mexico.
Can I make this salad ahead of time?
Yes! You can prepare the salad a day ahead. Just mix everything except for the dressing and add it when you’re ready to serve for optimal freshness.
How do I customize my Mexican Street Corn Salad?
Feel free to add diced bell peppers, avocado, or black beans for extra flavor and texture. You can also adjust spice levels by adding more or less jalapeño.
Is this salad gluten-free?
Absolutely! This Mexican street corn salad is naturally gluten-free as long as all ingredients used are certified gluten-free.
Can I use canned corn instead of fresh or frozen?
While fresh or frozen corn provides better flavor and texture, you can use canned corn if that’s what you have on hand. Just be sure to drain and rinse it well before using.
Final Thoughts
This Mexican street corn salad is not just a side dish; it’s a versatile addition to any meal. Whether served at summer cookouts or family gatherings, its creamy texture and bold flavors are sure to impress. Don’t hesitate to customize it with your favorite ingredients! Enjoy making this refreshing recipe that everyone will love!
Mexican Street Corn Salad
This lightened-up Mexican street corn salad is a vibrant and creamy dish that embodies the essence of summer. Bursting with sweet corn, zesty lime, and rich cotija cheese, it’s perfect for summer cookouts, potlucks, or a family dinner. Whether you use fresh or frozen corn, this salad is quick to prepare and packed with flavor. In just 15 minutes, you can whip up a delightful side that will have everyone coming back for seconds. Enjoy it warm or cold; it pairs beautifully with grilled meats or as a fresh taco filling.
- Total Time: 20 minutes
- Yield: Approximately 6 servings 1x
Ingredients
- 4 ears fresh sweet corn or 16 oz bag frozen fire-roasted corn
- ½ cup diced red onion
- 1 jalapeño, seeded and diced
- 2 cloves garlic, minced
- ¼ cup cotija cheese (plus extra for topping)
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- ½ teaspoon chili powder
- ½ teaspoon paprika
- Sea salt and pepper to taste
- ⅓ cup chopped fresh cilantro (plus more for garnish)
Instructions
- Prepare the Corn: Grill fresh corn for about 2 minutes on each side until charred. Let cool and cut kernels off the cob. For frozen corn, thaw under running water or heat in a skillet until warm.
- Combine Vegetables: In a large mixing bowl, add corn kernels, diced onion, jalapeño, garlic, and cotija cheese. Toss gently to mix.
- Make the Dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, paprika, salt, pepper, and cilantro until smooth.
- Toss the Salad: Drizzle dressing over salad ingredients and mix until evenly coated. Top with additional cilantro and cotija cheese.
- Serve or Store: Serve immediately or chill in the fridge before serving. This salad keeps well in the refrigerator for up to four days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 4g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: For added freshness, use freshly chopped herbs. Adjust spice levels by modifying the amount of jalapeño. Consider adding diced bell peppers or cherry tomatoes for extra color and crunch.
