Mexican Street Corn Salad

A straightforward lightened-up Mexican road corn salad that may be made with contemporary or frozen corn. This salad is creamy, scrumptious and ideal for summer season cookouts.

Have you ever ever had Mexican road corn (elote) earlier than? I had it for the primary time at Rancho La Puerta and truthfully it’s onerous to return to common ol’ corn on the cob after making an attempt it. It’s SO flavorful and scrumptious! I can’t get sufficient… particularly when candy corn is in season throughout the summer season months.

What’s Mexican Road Corn Salad?

Mexican road corn salad (additionally referred to as esquites) is mainly an off-the-cob model of elote. And if you happen to’re unfamiliar, elote is solely grilled candy corn on the cob that’s topped with a mix of mayo, chili powder and cotija cheese.

Esquites follows the identical primary recipe however after grilling the corn, you chop the kernels off the cob and toss them with the standard toppings to create a salad/aspect dish that’s good for serving a crowd.

Mexican Road Corn Salad Elements

To create a lighter model of conventional Mexican road corn salad I changed a number of the mayo with high-protein Greek yogurt. The flavour remains to be spot on and I personally just like the tiny little bit of tang that the yogurt provides. Listed below are the components you want for this epic salad:

• corn – you should utilize contemporary, candy corn on the cob or a bag of frozen fire-roasted corn. For those who can’t discover fireplace roasted you should purchase common frozen candy corn and sauté in a pan till it’s barely browned.
• crimson onion – provides some coloration, crunch and zest!
• jalapeño – be happy to regulate the quantity of jalapeño pepper you employ primarily based in your spice desire. I used 1 seeded pepper.
• garlic cloves – helps make this salad extra flavorful!
• cotija cheese – if you happen to’re unfamiliar, cotija is cheese constructed from cow’s milk that originated in Mexico. It’s white, agency, dry and barely salty. When it’s aged longer it turns into sharper and firmer (extra just like parmesan) and when it’s youthful it’s moist and crumbly (extra just like feta). You could find it at most speciality grocery shops and at Latino markets. If for some cause you’re unable to get your fingers on cotija cheese, you should utilize both feta or parmesan on this recipe! Both will work simply effective.
• plain Greek yogurt and mayonnaise – I used a mixture of Greek yogurt and mayo to create a lighter, excessive protein model of the normal salad that makes use of mayo and crema (or bitter cream).
• contemporary lime juice – provides some brightness and acidity to stability the flavors of the dressing.
• chili powder, paprika, salt and pepper – the seasonings and spices you’ll want for this dressing.
• cilantro – the proper herb so as to add freshness to this salad.

The best way to Make Mexican Road Corn Salad

Step 1: Prep your corn! If grilling your corn, husk the corn and preheat your grill to medium-high warmth. Brush the corn ears with olive oil and grill for about 2 minutes per aspect. Take away from the grill and let cool earlier than utilizing a knife to chop the corn kernels off the cob right into a bowl. For frozen corn, put the corn in a colander and run water over it till it’s thawed. Drain nicely. Or place in a skillet over medium warmth and prepare dinner till heat.

Step 2: Add corn kernels, onion, garlic, jalapeño and cotija cheese to a big bowl. Toss to mix.

Step 3: In a small bowl whisk collectively the yogurt, mayo, lime juice, chili powder, paprika, sea salt, pepper and cilantro till mixed.

Step 4: Drizzle dressing over the salad components and toss to mix. Prime with extra cilantro and cheese. Serve immediately or chill within the fridge till able to serve.

What Form of Corn to Use?

As I discussed above, there are a number of several types of corn you should utilize for this recipe. After all the salad is wonderful with contemporary, candy corn grilled and minimize from the cob, however after I’m in a rush I make it with frozen, fire-roasted corn. It’s nonetheless good and comes collectively so quick. Let’s break down every possibility and chat by the right way to put together every!

Recent corn on the cob – Preheat grill to medium-high warmth and husk the ears of corn whereas it preheats. Brush the corn ears with olive oil and grill for about 2 minutes per aspect. Take away from the grill and let cool earlier than utilizing a knife to chop the kernels off the cob and right into a bowl.

Frozen fireplace roasted corn – For those who can’t discover contemporary, candy corn, the subsequent best choice is frozen fire-roasted corn. To prep, merely put the corn in a colander and run water over the corn till it’s thawed. Drain nicely earlier than utilizing. If you wish to serve the salad heat, you possibly can skip the thawing course of and add the corn to a skillet over medium warmth and prepare dinner till corn is heat.

Common frozen candy corn – For those who can’t discover fire-roasted frozen corn, common frozen corn works too! You don’t have to thaw it, simply sauté in a pan with 1 tablespoon of olive oil for about 10-12 minutes or till the corn begins to brown.

Methods to Serve Mexican Road Corn Salad

This salad is superior on it’s personal as a aspect salad, however there are a number of alternative ways you should utilize serve it up!

• Make a meal sized salad: Use this salad as a topping for a meal sized salad like with my mexican road corn kale salad.
• Tacos or Tostadas: Use as a topping for tacos or tostadas.
• Function a dip: We love consuming this salad with tortilla chips!

The best way to Retailer Leftovers

This salad retailer nicely within the fridge, making it a superb make-ahead possibility for all of your summer season potlucks and cookouts.

Retailer this salad in an hermetic container within the fridge. Leftovers will maintain for 3-4 days.

Extra Salad Recipes You’ll Love:

Remember to take a look at the complete assortment of salad recipes on EBF!