Pin 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.
This salad reminds me of lively summer evenings shared with friends enjoying authentic Mexican street food flavors in a fresh, healthy way.
Ingredients
- Vegetables: 4 cups fresh corn kernels (about 5 ears or use frozen 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
Pin This salad has been a family favorite at barbecues bringing everyone together for a fresh and flavorful side dish.
Serving Suggestions
Serve this salad chilled or at room temperature alongside grilled chicken or fish for a complete meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days for best freshness.
Variations
Add diced avocado or black beans for extra creaminess and protein to customize the salad to your taste.
Pin This Mexican Street Corn Chopped Salad is a vibrant addition to any summer meal sure to impress and satisfy.
Recipe FAQ
- → Can I use frozen corn for this salad?
Yes, frozen corn works well. Thaw and drain it thoroughly before cooking to achieve the best texture and flavor.
- → How can I make the salad spicier or milder?
Adjust the amount of jalapeño and chili powder to control the heat. Removing seeds from the jalapeño will reduce spiciness.
- → Is grilling the corn necessary?
Grilling adds a smoky char that enhances flavor, but pan-searing the corn kernels until lightly charred works great as an alternative.
- → Can I substitute Cotija cheese?
Feta cheese is a good alternative, offering a similar crumbly texture and salty tang.
- → What dishes pair well with this salad?
This salad complements grilled meats, tacos, or can be enjoyed on its own as a fresh, flavorful side.