Mexican Street Corn Salad

5 from 2 votes

Mexican Street Corn Salad

This easy Mexican Street Corn Salad is the perfect side dish for summer cookouts, potlucks and barbecue parties. Creamy, tangy and spicy, this Esquites recipe packs all the flavors of Elote in a bowl.

Prep Time10

Cook Time10

Total Time20

Course: Appetizers, Salad, Side Dish

Cuisine: Gluten-free, Low calorie, Vegetarian

Keyword: corn, Greek yogurt

Servings: servings

Ingredients

Corn Salad

3 cups (450 g) corn frozen or canned
1 tbsp olive oil
½ red onion finely chopped
1 jalapeño seeded and finely chopped
1 ½ cloves garlic minced
¼ cup cilantro chopped
⅓ cup (50 g) Cotija cheese crumbled, or feta cheese

Greek Yogurt Dressing

4 tbsp Greek yogurt full fat recommended, or sour cream
2 ½ tbsp lime juice
½ tsp chili powder or to taste
½ tsp smoked paprika
¼ tsp sea salt or to taste
ground black pepper to taste

Instructions

Prepare Greek yogurt dressing

In a bowl or in a mason jar, combine plain Greek yogurt with lime juice, chili powder, smoked paprika, salt and pepper. Whisk well until the salad dressing is smooth and creamy.

Make Elote salad

Heat olive oil on a large skillet over medium-high heat, then add the corn. Cook until the corn is lightly charred, stirring occasionally. This should take about 8-10 minutes.
Once charred, remove the corn from the heat and let it cool slightly.
In a large mixing bowl, combine charred corn with chopped red onion, chopped jalapeño and minced garlic.
Pour the dressing over the corn mixture and toss to combine. Add crumbled Cotija cheese, chopped cilantro and gently mix. If it is necessary, adjust with seasonings to taste.
Serve immediately or refrigerate your salad for about 4 hours before serving. Chilling is recommended, it helps the flavors meld.

Notes

Storage Diections

To store it, first transfer the Elote salad to an airtight food container. In the refrigerator, it will last for up to 3 days. Before serving, gently mix it to distribute dressing and flavors.

Nutrition