Mexican Street Corn Salad Recipe

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.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Mexican

Keyword: corn salad, corned beef, elote, mexican street corn

Servings:

Calories: 261kcal

Ingredients

1 tablespoon canola oil
2 tbs butter
4 cups frozen corn, thawed
2 tablespoon chopped fresh cilantro
½ medium shallot, finely diced
¼ cup mayonaise
½ cup grated parmesan cheese
juice and zest of 1 lime
1 teaspoon chili powder
1 teaspoon 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.

Nutrition