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!!
Mayonnaise- Use real mayonnaise, not low fat, fat free mayonnaise or "salad dressing."
Chili Powder
Paparika
Cotija Cheese-In some grocery stores, this cheese is actually located by the lunch meat and not the cheese section. I do not know why. But if you cannot find it in the cheese section, try checking out the lunch meat section.
How to make Mexican corn salad
Making Mexican Corn Salad is super easy. Follow these easy steps to make Mexican Corn Salad.
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!
Recipe
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 teaspoon paprika, ½ teaspoon 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.