This bright and zesty Mexican corn salad is basically deconstructed Mexican street corn off the cob.
It combines a flavorful combination of corn, cotija cheese, and a lime/mayonnaise dressing. You can serve it hot or cold.
Make this salad to compliment your next Mexican meal.
There is this amazing Mexican food truck located at our local flea market.
Crowds of people will gather around it for lunch everyday. I was so excited when I discovered it.
They make authentic Mexican food from scratch. Everything is fresh and delicious.
On their menu is Mexican Elote.
What is Mexican Elote?
Mexican Elote is Mexican street corn. The cooked corn is slathered in mayonnaise and seasoned with lime juice and chili powder. Then it is covered in cotija cheese and cilantro.
When I tried it for the first time, I ordered it the traditional way (on the cob). I was in HEAVEN!!
Cook jalapeno in butter until the jalapeno is softened.
Add corn to pan. Cook on medium heat 3 to 5 minutes.
In a mixing bowl, mix mayonnaise, lime juice, cotija cheese, chili powder, paprika, salt, and pepper.
Mix dressing with cooked corn.
Top with fresh cilantro and cotija cheese. Serve immediately warm or refrigerate and serve cold.
Do you have to use fresh corn?
This Mexican street corn salad recipe is AWESOME with fresh summer corn.
However, if fresh corn is not in season, or if you don't want to mess with cutting fresh corn, you can substitute fresh with frozen corn.
If you use frozen corn, thaw it first, then follow the same directions in the recipe.
How to cut corn off the cob
Cutting the corn off the cob can be a hassle if you don't know what you are doing. Here are some simple steps to make cutting your corn off the cob a breeze!
Please leave me a comment below if you make this corn salad and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your street corn on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
Mexican Corn Salad
This bright and zesty Mexican corn salad is basically deconstructed Mexican street corn off the cob. It combines a flavorful combination of corn, cotija cheese, and a lime/mayonnaise dressing. You can serve it hot or cold. Make this salad to compliment your next Mexican meal.
Cut corn off 6 ears of corn to make 4 cups of fresh corn. Set aside.
Remove seed from 1 jalapeno and dice.
In a saute pan, melt 1 tbs of butter.
Add diced jalapeno to butter. Cook until softened.
Add fresh corn. Cook on medium heat 3 to 5 minutes until corn is cooked.
In a mixing bowl, mix 3 tbs mayonnaise, 4 tbs cotija cheese, ½ juiced lime, ½ tsp paprika, ½ tsp chili powder, and salt and pepper to taste.
Add dressing mix to cooked corn. Top with 2 tbs chopped cilantro and 1 tbs crumbled cotija cheese. Serve immediately warm or refrigerate and serve cold.
Video
Notes
Note: If you do not have Cotija cheese, a good substitute is parmesan or feta.
Nutrition- Nutrition info is based on estimation only.
Love corn and all the flavours going on here, especially the cheese and cilantro in there! Gotta give this corn salad a try soon! Too delicious to be missed!
Haylie / Our Balanced Bowl
OB-SESSED with this recipe, Katie!! I absolutely loved Mexican Street Corn when Ben and I went to Mexico...in fact, it was my favorite thing we ate! I love that you kept this recipe authentic with the mayo! YUM! Definitely trying this out! Xo
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Dawn - Girl Heart Food
Love corn and all the flavours going on here, especially the cheese and cilantro in there! Gotta give this corn salad a try soon! Too delicious to be missed!
Haylie / Our Balanced Bowl
OB-SESSED with this recipe, Katie!! I absolutely loved Mexican Street Corn when Ben and I went to Mexico...in fact, it was my favorite thing we ate! I love that you kept this recipe authentic with the mayo! YUM! Definitely trying this out! Xo