Super Easy Mexican Street Corn Salad
A simplified take on the beloved elote, this salad features charred corn kernels tossed with creamy mayo, cotija cheese, lime, chili, and cilantro. It’s spicy, tangy, smoky, and totally addictive – perfect for BBQs, taco nights, or a quick side dish.
Time:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4
Ingredients:
4 cups corn kernels (fresh, frozen, or canned – ~5 ears fresh)
1 tbsp olive oil
⅓ cup mayonnaise (or Greek yogurt for a lighter version)
¼ cup cotija cheese (or feta), crumbled
1–2 tbsp fresh lime juice (to taste)
½ tsp chili powder (or Tajin)
¼ tsp smoked paprika
Salt and black pepper, to taste
¼ cup fresh cilantro, chopped
Optional toppings: sliced jalapeno, diced red onion, avocado, extra cheese
Instructions:
1. Char the Corn:
In a skillet over medium-high heat, melt butter or heat oil.
Add corn and cook for 7–10 minutes, stirring occasionally until nicely browned and slightly charred. Remove from heat and let cool slightly.
2. Mix the Salad:
In a bowl, combine mayo, lime juice, chili powder, smoked paprika, salt, and pepper.
Add in the charred corn, crumbled cheese, and cilantro. Mix well until creamy and fully coated.
3. Serve:
Taste and adjust lime, salt, or chili powder.
Top with extra cheese, cilantro, and optional jalapenos or avocado.
Serve warm, at room temp, or chilled!
Notes & Tips:
No grill? Pan-roasting gives great flavor without needing a grill.
Frozen or canned corn? Works great – just drain well and pat dry.
Make it vegan: Use vegan mayo and plant-based cheese.
Add protein: Toss in black beans or grilled shrimp for a hearty bowl.
Frequently Asked Questions
Q: Can I make it ahead of time?
A: Yes! It tastes even better after a few hours in the fridge. Just stir before serving.
Q: What if I don’t have cotija cheese?
A: Feta or parmesan are great substitutes.
Q: Is it spicy?
A: Only mildly, but adjust chili powder to your liking or skip it for a milder version.
Nutritional Information
Calories: ~220
Protein: 5g
Fat: 14g
Carbs: 20g
Fiber: 2g
Sugar: 4g
Sodium: ~250mg