Every time you go to these gatherings, you see the usual pasta or potato salads, right? But when you bring this corn salad, everyone is going to crowd around it! It’s got those incredible flavors that only need a few simple ingredients to shine. Trust me, give this easy salad a try. You’ll quickly see why Mexican street corn is becoming a global sensation. It’s a game changer! Summer is fast approaching. That has me excited because it’s almost… corn season! I love corn any which way, but lately I have been crazy about this Mexican street corn, aka elote, trend. It seems to have appeared out of nowhere (well, Mexico actually) just a few years back. Now you can find recipes for everything from elote dip to soup to pizza to ice cream… well, you get the idea. For my first crack at elote flavors for GypsyPlate, I am going with something a little more conventional: an easy summer salad.
What is Mexican Street Corn?
In its original form, Mexican street corn is fire roasted ears of corn seasoned with lime juice, mayo, cotija cheese and chili powder. If you’ve never tried the combination, it may sound a little unusual. But trust me, it is A-mazing!
Ingredients
Corn – You can use fresh, frozen or canned. Today I am using fresh. Olive oil – Or any other neutral oil. Red onion – Can be substituted with other varieties based on preference. Cilantro – Essential for that elote flavor. Jalapeño – I love it bit spicy, but adjust according to heat tolerance. Dressing – Sour cream, mayo, lime juice Cotija cheese – You can substitute feta Seasonings – Chili powder, paprika, salt
How to Make Mexican Street Corn Salad
First, I’m going to add some color to the corn. You could grill it or roast it in the oven, but I’m keeping it simple with a pan roast method. I start by heating a bit of olive oil in a skillet over medium-high heat. While that’s heating up, I cut the corn kernels off the cobs. Once the skillet is nice and hot, I add the corn and sauté it for a few minutes to give it just a hint of caramelization. While that’s on the burner, I chop the onion, cilantro, and jalapeño. I put everything into a bowl, reserving a bit of the cotija cheese and the paprika for garnish. I toss it well, add the garnishes, and just like that, it’s done. How easy was that?
How to Serve It
As I mentioned, it’s equally good hot or cold. That being said, here are a few serving suggestions:
Alongside your cookout favorites, like BBQ or burgers. As a dipper for some tortilla chips. Use it to top tacos or nachos. Have it on a bed of lettuce and top with grilled chicken or shrimp for a light and healthy lunch or dinner. Fill a bowl and chomp it down all by itself! Check out our collection of Mexican Recipes to find some other great mains to go with this salad.
The next time you’re in the mood for a great summer salad, go the Mexican street corn way… the elote way! Enjoy summer’s great bounty with this fresh, simple, yet incredibly tasty salad. You’ll be glad you did. Save or pin this recipe so you can find it all summer long. And be sure to subscribe to GypsyPlate, we have plenty more recipes coming your way!
Mexican Street Corn Salad, in our Gypsy Bowl… enjoy!
Try these other great salad recipes! Hawaiian Mac SaladVietnamese Chicken SaladTortellini Pasta SaladIsraeli Couscous SaladSpanish Pipirrana SaladRainbow Pasta SaladBalela SaladGado Gado
