Mexican Street Corn Salad
Updated: Apr 18, 2021
If you’ve tried it, you know the magic of Mexican street corn (or elotes). It’s a sweet, salty, creamy, and tangy treat. Street corn is usually served on the cob, slathered with a tangy mayo or crema and sprinkled with cotija cheese- delish, but eating it can be messy and complicado. I much prefer serving it salad style, the sweet kernels cut from the cob after a light char on the grill. Bonus of serving it this way?? It doubles as an amazing dip for tortilla chips! This salad (or dip) is best made with fresh, summer corn- it’s so sweet that it barely needs any cooking! But a little fire enhances that sweetness and adds some pretty color. If you can’t find cotija cheese (a salty, dry Mexican cheese), you could sub in crumbled feta- it doesn’t crumble quite as finely but will still taste great. Also, feel free to dial up the heat by adding more hot sauce or even some minced fresh jalapeño to the salad. This maize will amaze- it deserves a spot on all your summer cookout menus! Enjoy!
prep time: 10 min. cook time: 15 min. serves: 4
INGREDIENTS 4 ears of corn, husked
2 tbsp mayonnaise
1 lime, juiced (~2 tbsp)
1 tsp smoked sweet paprika, plus extra for garnish
1/2 tsp salt
1/2 tsp black pepper 5 dashes hot sauce (like Cholula), or to taste
2 large green onions, white and light green parts only, chopped
1/4 cup chopped cilantro, plus extra for garnish
1/2 cup thinly sliced radishes
1/4 cup crumbled cotija cheese, plus extra for garnish
Heat a grill to medium high or heat a dry cast iron skillet over medium high heat. Add the corn and char lightly on all sides, about 2-3 min per side. Remove the corn to a plate to rest until cool enough to handle, then slice the kernels from the cob and set aside.
In the bottom of a medium bowl, add the mayonnaise, lime juice, hot sauce, paprika, salt and pepper. Whisk to combine. Add the corn, radish, scallions, cilantro, and cotija cheese and toss again until everything is coated in the dressing. Sprinkle more cilantro, cotija, and paprika on top. Serve warm or at room temperature. PS: makes a great dip!