Mexican Street Corn Salad

This vibrant Mexican Street Corn Salad captures the flavors of elote in a bowl with sweet smoky grilled corn, creamy tangy dressing, and a bright kick of lime. It is my potluck go to and vanishes fast every time I set it out. I love that it brings a taste of summer grilling to any meal whether served warm or chilled.

I first tried making this salad after a street festival filled the air with roasted corn and garlic. My family fell in love and now we grill extra corn on weekends just for this recipe.

Ingredients

• Fresh corn ears: Choose the freshest you can any color works as long as it feels heavy and firm. Sweet summer corn is a must here.
• Salted butter: Adds rich flavor and helps those golden char marks develop. European style gives an extra richness.
• Olive oil: Use a nice fruity variety which mixes with butter for grilling and the dressing.
• Mayonnaise: Adds creamy tang and makes the classic elote texture. Real full fat mayo gives the best flavor and body.
• Fresh lime juice: Brings zippy brightness that balances the richness. Squeeze your own for the freshest flavor.
• Salt: Enhances all the sweet and smoky notes throughout the dish.
• Lemon pepper: Lends a citrusy pepper finish that makes the salad pop.
• Smoked paprika: This is where the magical smoky undertone comes in. Only the smoked kind will give that charred grill flavor.
• Ground cumin: For subtle warmth and earthiness
• Garlic: Fresh minced garlic is key for sharpness and aroma. Choose plump cloves and mince very fine.
• Queso fresco: Mild creamy brined cheese that crumbles easily. Seek out the freshest you can find. Cotija is an option too.
• Jalapeno pepper: Adds fresh green heat remove seeds for less spice or leave some in if you like a kick.
• Red onion: For crunch plus a bit of sweetness and color.
• Fresh cilantro: Lively herbal lift and color try to select bright leafy bunches

Step-by-Step Instructions

Prepare the Grill or Oven:

Get your gas grill going on medium or let the charcoal reach ash white. If using frozen corn set your oven to 425 degrees Fahrenheit.

Dress the Corn for Grilling:

Mix the melted butter and olive oil together. Brush the mixture on all sides of each corn ear so every kernel shines. Hold off the rest for making the dressing in a bit.

Grill the Corn:

Place the coated corn right on the grill grates. Turn them often as they cook for ten to twelve minutes. You want deep char spots across the sides and for the corn to grow tender and juicy.

Cut the Kernels:

Let the cobs cool briefly then stand them upright in the well of a Bundt pan or on a big plate. Using a sharp chef’s knife slice straight down to remove all those sweet toasty kernels.

Build the Dressing:

In a medium mixing bowl whisk together the leftover butter oil blend mayo fresh lime juice salt lemon pepper smoked paprika cumin and minced garlic. The dressing will look pale and creamy with little flecks of spice.

Combine and Toss:

Add the grilled corn kernels into the bowl along with three quarters cup of queso fresco jalapeno red onion and chopped cilantro. Toss everything thoroughly so every bit is glossy and seasoned from the dressing.

Finish and Serve:

Scoop the salad into your serving bowl or platter. Sprinkle over the reserved cheese and a pinch more fresh cilantro on top. Serve warm for toasty flavors or chill if you want a refreshing side.

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I adore smoked paprika in this salad. It brings authentic street corn flavor indoors and reminds me of hot summer evenings grilling with my sisters. Sometimes we sprinkle extra over the top before serving.

Storage Tips

Store leftovers tightly covered in the fridge for up to three days. The flavors meld together even more overnight. If packing for a picnic keep chilled and only add the final cheese at serving so it stays fresh.

Ingredient Substitutions

No fresh corn Try frozen corn kernels and roast them in a hot oven for similar smoky flavor. If queso fresco is hard to find mild feta or cotija are great stand-ins. Greek yogurt can replace some mayonnaise for a tangy touch.

Serving Suggestions

This salad shines as a bright side with carnitas pulled chicken or grilled meats. You can spoon it on tacos stuff it into burritos or even serve atop nachos. At potlucks people scoop it up with tortilla chips as a dip too.

Cultural Context

Mexican street corn or elote is a festival treat usually served on the cob brushed with creamy spiced sauce. This salad takes those flavors off the cob for easy sharing at American style gatherings. The balance of spice citrus and cheese truly reflects the bold street food flavors of Mexico.

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Frequently Asked Questions

→ Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well. Roast it in the oven to develop a char before mixing with the dressing.

→ Is there a substitute for queso fresco?

Cotija, feta, or even shredded Parmesan can stand in for queso fresco for a similar salty creaminess.

→ How spicy is the salad?

The jalapeño adds gentle heat, but seeds are removed for mildness. Adjust to taste by adding more or less.

→ Can I prepare this ahead of time?

Yes, assemble the salad and chill until serving. For best texture, add cilantro and reserved cheese right before.

→ What dishes pair well with this salad?

This vibrant salad complements grilled meats, tacos, or barbecued dishes and works well as a potluck side.

→ How do I store leftovers?

Keep covered in the refrigerator for up to three days. Stir before serving and garnish again with fresh cilantro.