Mexican Street Corn Salad
This flavorful, spicy Mexican Elote Street Corn Salad is a quick and easy play on classic Mexican grilled street corn with cheese, lime and chili powder.
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Looking for more easy side dishes?
Why not try my Mediterranean White Bean Salad with Feta, Thai Shrimp Noodle Salad with Peanut Dressing, Weeknight Spicy Carrot and Zucchini Skillet, or Watermelon Avocado Salad with Whipped Goat Cheese.
First and foremost: what is Mexican Street Corn, or Elote?
Simply put- Elote is grilled corn sold by Mexican street vendors. The dish is typically served with a quick layer of mayo, a generous sprinkling of Cotija cheese. Finished with a dash of chili powder and a squeeze of fresh lime juice. Even more simply put- it’s delicious.
This Mexican Street Corn Salad recipe is a little different. I’ve taken the grill and the cob out of the equation, but kept all of the flavor. TO make the salad, quickly brown some thawed frozen corn in a bit of butter, and allow to cool slightly. Toss the corn with a bit of mayo, grated parmesan ( a great sub for Cotija) and fresh cilantro. Lastly, add some fresh lime juice and finely chopped shallot for a super flavorful side dish!
What should I serve with the elote salad?
This recipe is great for summer BBQ! I also love it as a side dish to a Mexican inspired meal, like my Crockpot Carnitas Tacos.
Could I use fresh corn instead?
Most definitely! I created this recipe as a way to enjoy the flavors of Elote in the cooler months when it’s too cold (for me) to grill. You could char your fresh corn on the grill and use it in the salad and it would be fantastic.
Why parmesan instead of the traditional Cotija cheese in this elote salad?
For this Mexican street corn salad recipe, I use parmesan rather than cotija cheese. Parmesan cheese is much more accessible than Cotija in my area, and it still brings an assertive flavor profile to the salad. Much like traditional Cotija, parmesan is salty and flavorful. If you can get your hands on some quality Cotija in your area- go for it and sub it in for the parmesan!
Prepping and storing the elote salad
This Mexican street corn salad recipe can be enjoyed immediately after preparation. It can also be made in advance, and refrigerated. I would recommend eating the elote salad within 3-4 days of preparation for best flavor and freshness.
If you make my spicy Mexican Elote Street Corn Salad, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
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Mexican Street Corn Salad
Ingredients
- 1 tbsp canola oil
- 2 tbs butter
- 4 cups frozen corn, thawed
- 2 tbsp chopped fresh cilantro
- 1/2 medium shallot, finely diced
- 1/4 cup mayonaise
- 1/2 cup grated parmesan cheese
- juice and zest of 1 lime
- 1 tsp chili powder
- 1 tsp finely chopped jalapeño
Instructions
- In a large frying pan, heat butter and oil over medium high heat. Add thawed corn in an even layer and cook, undisturbed for 6-7 minutes, or until edges begin to brown. Stir and cook another 2 minutes, or until corn is mostly browned. Remove from heat and allow to cool slightly. 2. While corn cools, add chopped shallot, cilantro, mayo, lime juice and zest, parmesan, jalapeño and chili powder to a medium mixing bowl. When corn is cooled a bit (a little more than room temp), add to mixing bowl and toss to combine. Serve immediately. This salad is best served at room temperature, but can be made in advance and refrigerated. Just remove from fridge about 30 minutes before serving.
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