Description
Mexican Street Corn Salad is a vibrant and flavorful twist on traditional elote, transforming a beloved street food into a delightful side dish. Perfect for barbecues, potlucks, or weeknight dinners, this easy-to-make recipe features sweet corn paired with fresh vegetables, creamy dressing, and an irresistible blend of spices. Topped with cotija cheese and fresh cilantro, this colorful salad is sure to be the star of your table. In just 20 minutes, you can whip up this gluten-free delight that bursts with flavor in every bite.
Ingredients
Scale
- 4 cups corn (approximately 24 oz frozen)
- 1 red bell pepper (diced)
- 1 bunch fresh cilantro (minced)
- 1 jalapeno (diced)
- 1/2 large red onion (diced)
- 2/3 cup cotija cheese (shredded)
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 4 tablespoons fresh lime juice
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
Instructions
- Heat olive oil in a sauté pan over medium-high heat. Add corn and jalapeno; cook until charred (7-10 minutes). Transfer to a large bowl.
- In the bowl with corn, mix in diced red pepper, red onion, and minced cilantro.
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, cumin, paprika, salt, and chili powder until smooth.
- Pour the dressing over the corn mixture and stir to coat evenly. Fold in half of the cotija cheese.
- Top with remaining cotija cheese and garnish with additional cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg