Simple yet flavorful, this Mexican Street Corn Salad is super quick and easy to make. Charred corn, tossed in a tangy crema, with smoky spices, fresh cilantro, zesty lemon juice and cool cotija cheese are sure to elevate your side dish game.
What is Mexican Corn or Elote Salad?
Traditionally, Elote or Mexican Corn is a treat purchased from street vendors. It is basically, corn served on the cob, skewered with a stick. Grilled and covered in mayonnaise or a cream sauce, it is sprinkled with spices, lime juice and fresh cilantro.
What I especially love about this recipe is that you get all the killer Mexican Corn flavors but served as a salad or casserole, it so, so, so much easier to enjoy!
If you prefer to enjoy your corn off the cob this recipe was made for you!
Ingredients for Mexican Street Corn
With just a handful of ingredients and five quick minutes, this crowd-pleasing salad can be whipped up and enjoyed. It really doesn't get much easier!
- Frozen or Fresh Corn
- Crema Mexicana
- Chili Powder
- Lemon Juice
- Minced Garlic
- Cotija Cheese
How to Make Mexican Street Corn Salad
With everything prepped in one pan, there is little to no mess to clean up. Therefore Mexican salad is seriously the perfect recipe for dinner parties, tailgating and picnics!
Char Corn Kernels
The first step is to char your corn kernels in a pan over medium-low heat on the stove. You can use frozen or fresh corn, whichever you prefer.
Secondly, add your crema, seasonings, garlic and cilantro to the charred corn. Afterwards, mix everything together and season with salt and pepper to taste.
Once combined move the corn salad to a serving dish. Then top with chopped cilantro and sprinkle with cotija cheese and fresh lime or lemon.
Make it Your Own
Corn Salad can be made with fresh or frozen corn. I use frozen corn because it's easy and quick! Truly it's up to you.
However, if you want to use fresh corn I definitely suggest having a corn peeler on hand. This little tool makes the job go so much quicker! It is totally worth the investment!
If you are looking to add more heat to your corn side dish add diced jalapeño for a little extra kick! Similarly if you can't find cotija cheese, it can be swapped for a crumbled feta if you would like.
How to Serve Mexican Street Corn Salad
This yummy casserole can be served alongside just about anything! Which means this recipe could not be coming to you at a better time!
For example, enjoy it with your favorite eggs over a weekend brunch. Or serve it with your favorite Tex-Mex style recipes all year long. This salad was made for your next taco night!
You are going to be so grateful you have this quick, easy side dish to pullout and enjoy all summer long with your favorite grilling and BBQ recipes.
A big spoonful of this Elote Corn Salad on top of grilled chicken and steak adds such a fresh and bright note.
- 20 ounces frozen corn, (6 ears)
- 1 cup crema mexicana
- 1 teaspoon chili powder
- 1 tablespoon minced garlic
- 1 cup cilantro, chopped
- 1 lemon, juiced
- ½ cup cotija cheese
- In a pan on the stove char the corn over low to medium heat.
- Remove pan from heat and add crema, chili powder, garlic, cilantro and lemon juice to corn.
- Once everything is mixed well transfer to a serving dish. Sprinkle chopped cilantro and crumbled cotija cheese over the top and serve.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 181Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 280mgCarbohydrates: 19gFiber: 2gSugar: 4gProtein: 5g