Save A vibrant, zesty salad inspired by classic Mexican street corn (elote), featuring sweet corn, creamy dressing, fresh vegetables, and a hint of spice—perfect for picnics, barbecues, or a refreshing side dish.
I first enjoyed this salad at a summer barbecue and immediately fell in love with its fresh, bold flavors and versatility.
Ingredients
- Vegetables: 4 cups fresh corn kernels (about 5 ears or use frozen&thawed or canned drained), 1 cup cherry tomatoes quartered, 1/2 English cucumber diced, 1/2 small red onion finely chopped, 1 jalapeño seeded and minced, 1/4 cup fresh cilantro chopped
- Dressing: 1/3 cup mayonnaise, 2 tablespoons sour cream, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 clove garlic minced, Juice of 1 lime (about 2 tablespoons), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Cheese & Garnish: 1/2 cup crumbled Cotija cheese (or feta if unavailable), Extra cilantro lime wedges and chili powder for serving
Instructions
- Step 1:
- Heat a large skillet over medium-high heat. Add the corn kernels and cook stirring occasionally until lightly charred (about 5 to 7 minutes). Let cool slightly.
- Step 2:
- In a large bowl combine the charred corn, cherry tomatoes, cucumber, red onion, jalapeño, and cilantro.
- Step 3:
- In a separate small bowl whisk together the mayonnaise, sour cream, smoked paprika, chili powder, cumin, garlic, lime juice, salt, and black pepper until smooth.
- Step 4:
- Pour the dressing over the salad and toss until everything is well coated.
- Step 5:
- Gently fold in the crumbled Cotija cheese.
- Step 6:
- Transfer to a serving bowl. Garnish with extra cilantro, a sprinkle of chili powder, and lime wedges if desired. Serve immediately or chilled.
Save This salad has become a favorite at family gatherings adding vibrant color and fresh flavor to the table.
Serving Suggestions
Pairs wonderfully with grilled meats or as a filling for tacos, making it a versatile side or main dish addition.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Best served chilled.
Variations
Try adding diced avocado for creaminess or black beans for extra protein to customize your salad.
Save This Mexican Street Corn Chopped Salad is perfect for any occasion and brings a burst of fresh flavor to your meal.
Recipe FAQ
- → Can fresh corn be substituted with frozen corn?
Yes, frozen corn can be thawed and used as a great alternative without sacrificing flavor or texture.
- → How can the spice level be adjusted?
Adjust the jalapeño quantity or omit chili powder for milder flavor, or add more for extra heat.
- → Is grilling the corn necessary?
Grilling adds a smoky char that enhances flavor, but pan-toasting corn kernels works well too.
- → What can be used in place of Cotija cheese?
Feta cheese is a suitable substitute offering similar crumbly texture and tang.
- → Can this salad be prepared ahead of time?
Yes, prepare it several hours in advance and keep chilled to allow flavors to meld nicely.
- → What dishes pair well with this salad?
This salad complements grilled meats, tacos, or can be served as a refreshing side to any summer meal.