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!

Mexican Street Corn Salad served

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.
Mexican Street Corn Salad served

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.

Mexican Street Corn Salad served

What to serve with Mexican street corn salad?

Mexican Street Corn Salad garnished with tajin

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 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Mexican
Servings 4 serving
Calories 167 kcal

Ingredients
 

  • 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

Serving: 1serving | Calories: 167kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 428mg | Fiber: 3g | Sugar: 6g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword Mexican Street Corn Salad
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