Number 1 Way To Make The Best Mexican Street Corn Salad

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Mexican street corn salad is super easy to make and as flavorful as the classic elote or Mexican street corn everyone loves!

Corn in another grocery store for the summer, what will you make? Classic corn on the cob can be a bit boring. But, you need to outperform the broccoli salad Cindy brought last week.

No problem, who doesn’t love Mexican street corn. Something about how well those flavors work together. Someone knew what they were doing.

I find Mexican street corn salad great because it’s a bit of a twist yet full of flavor and easy to transport and store.

I believe in keeping things classic and using whole foods as much as possible. Eating whole food ingredients is natural and natural is healthy.

Let’s dive and and I show you how I made this amazing version of Mexican street corn salad.

How To Make Mexican Street Corn Salad

Ingredients needed to start

• Corn (ears of corn, frozen or canned)
• Bunch of cilantro
• Mayonnaise
• Non-fat Greek yogurt
• Cotija
• Lime
• Tajín
• Salt

Quick tip before you start

• In this recipe I used fresh corn from ears of corn. I understand some people will want to use canned corn for ease and I will provide directions for that as well. For the most authentic experience prepping the corn is really important because the corn is the star of the show.

Making this Mexican street corn salad recipe

1. To start you’ll need to prepare the corn. In the recipe notes section below I will give instructions on using canned corn. But, for now we will focus on what I did and that is used corn from the ear.
2. Now, bring a large pot of water to a boil add salt then turn off the heat. Place ears of corn in making sure you removed most of the silk then cover for 10 minutes. While you’re waiting chop the cilantro.
3. Next, you’re going to want to grill the corn quickly over a fire then cut the kernels from the cob. If you don’t have a grill remove the kernels from the cob and in a frying pan on medium heat toast kernels in butter just until they have browned.
4. In a mixing bowl add in kernels, cilantro, greek yogurt and mayo. Give everything a good mix. Then, zest and squeeze a lime into the Mexican street corn salad and add cotija cheese.
5. Lastly, add in the tajín seasoning. Now, taste the salad for salt and see if you’d like to add more.
6. Now, when salt is perfect and before serving garnish with tajín and enjoy.

The way to store the recipe

One thing about salads are the fresh ingredients. They tend to get watery over time. Store this Mexican street corn salad in the refrigerator for about 3 days max. This isn’t a recipe to freeze. When removing from the fridge give the salad a quick mix so that any water is mixed back into the salad.

Frequently Asked Questions (FAQs)

What is Mexican corn salad made of?

Like most salads it depends on what the person likes. The basics are corn, onion, cilantro and lime because these tend to be the bases for so many Mexican dishes.

Do I have to use cotija cheese?

It’s your salad of course not. Cotija is more authentic to the recipe and Mexican culture. A great cheese you may want to try is oaxaca. It’s similar to mozzarella but has more of a smokey flavor.

Do you have to char the corn?

Of course not, but you’ll be missing out on added flavor. Taking an extra step with the corn does make a difference.

What to serve with Mexican street corn salad?

• Carne Asada
• Guacamole

Mexican Street Corn Salad

Mexican street corn salad is super easy to make and as flavorful as the classic elote or mexican street corn everyone loves!

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Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Salad

Cuisine Mexican

Servings 4 serving

Calories 167 kcal

Ingredients

 

1x2x3x

• 3 cup corn (5 ears of corn)
• 1/2 cup cilantro, chopped
• 2 tablespoon mayo
• 2 tablespoon non-fat greek yogurt (sub with sour cream)
• 1/4 cup cotija cheese
• 1 lime, juiced and zested
• 1 tablespoon tajín seasoning
• Salt to taste

Instructions

 

• In a pot of water add salt and bring to a boil then remove from heat. While bringing water to boil remove corn from husk and any silk you can see. Toss ears of corn into the water the cover for 10 minutes.
• Once corn is softened dry and grill the ears of corn over a fire then remove cut the kernels from the cob. If you do not have a grill cut the kernels from the cob and in a frying pan with 1 TB of butter on medium heat toast the corn until it's browned some. Remove from heat.
• In a bowl, add in toasted corn, cilantro, mayo, yogurt, cotija, zest and juice a lime then mix everything together well.
• Now, add half a tablespoon of tajín into the mix. Then taste for salt. Garnish with the rest of tajín across the top before serving.

Notes

When preparing this salad with canned corn use all the same measurements.

Drain the corn from the can and go right to the step when you toast the kernels in butter on medium heat. The corn is already cooked so you only need to add a little flavor to it.

Nutrition

Nutrition Facts

Mexican Street Corn Salad

Amount Per Serving (1 serving)

Calories 167 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 11mg4%

Sodium 428mg19%

Carbohydrates 18g6%

Fiber 3g13%

Sugar 6g7%

Protein 6g12%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Mexican Street Corn Salad

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