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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Course: Salad

Cuisine: Mexican

Keyword: Mexican Street Corn Salad

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: serving

Calories: 167kcal

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

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