Mexican Street Corn Salad

Need a fresh and flavorful take on Mexican Street Corn Salad that’s perfect for potlucks and barbecues? Fresh white corn kernels are tossed in a tangy sauce for one incredible south-of-the-border salad. Topped with fresh cilantro and green onions, crumbled queso fresco cheese, and a sprinkle of smoked salt, this corn salad will quickly become a summer favorite.

Give fresh corn an addictive zing with this tasty recipe! I like bold flavors and simple techniques just like this Mexican street corn salad gives you. A hint of smoky, fresh and creamy in one perfect bite.

Who doesn’t love Mexican food? I seriously could eat Mexican food everyday in every shape or form. While I was in California visiting my sister a few weeks ago,  I couldn’t wait to get my hands on some authentic Mexican cuisine. I feasted on tacos, guacamole and lots of chips and salsa every chance I could. It was all I ever hoped for! Since Portland doesn’t serve up good authentic Mexican food much, I always opt into eating as much of it as possible when I am there.

This salad is one of the best things you’ll sink your teeth into. Seriously! It just takes your simple corn on the cob to another level of deliciousness. This took me all of 15 minutes to prepare and is the perfect ahead of time salad that you can toss in all the ingredients and enjoy later.

What else can you ask for.

This is paired really well on top of tacos and a cerveza or I mean why not just use the salad and add it into a taco and make yourself some vegetarian tacos? The world is your oyster… or taco, whichever you prefer. I’ll take both.

To celebrate Cinco de Mayo this week I thought I’d share with you a few of my easy recipes that include this Mexican Street Corn Salad. You guys, this salad is amazing!

The typical Mexican Street Corn, also known as Elotes is simply grilled corn smothered in a creamy sauce that consists of Mexican crema, cotija cheese, cayenne or red pepper for a little kick, lime juice and some cilantro.

But, you know me, I wanted to try something different and kept it fresh and super easy. I charred my corn right on the stove top with the gas stove going, the smell of charred corn and the sound of pops making their way around the stove were so fun. If you don’t have a gas stove, you can sue the grill and grill it on there too easily. But I didn’t want to go fuss with the grill this time.

The pure enjoyment of easy recipes coming together without even planning gives me all the feels lately. Imagination is key when creating in the kitchen. without imagination there wouldn’t be chefs and restaurants, don’t you think?

This time I am giving you three in one recipes, but separate posts… because I can. The other two will follow this one later today. I’ll make sure to add links to them too since they works well together. Because why not be friends with other recipes on this blog. I like mixing and matching. It’s like playing a virtual food game and you win each time. So let’s get playing… or I mean cooking.

MEXICAN STREET CORN SALAD

4.5 from 9 votes

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 4 SERVINGS

Author: Lena Gladstone

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Fresh white corn kernels are tossed in a tangy sauce for one incredible south-of-the-border salad. Topped with fresh cilantro and green onions, crumbled queso fresco cheese, and a sprinkle of smoked salt, this corn salad will quickly become a summer favorite.

Ingredients

• 4 ears corn husks removed
• 1/2 cup cilantro, finely chopped
• 3 stems green onions, finely chopped (whites & green)
• 1/2 cup cotija cheese, crumbled
• 1 large lime, juiced (or 2 small ones)
• 1/2 tsp sea salt, more to taste after

Instructions

• Turn on the gas stove to medium low heat, please raw corn and cook for 3-4 minutes on all sides until corn begins to char. Or grill on the grill.
• Once all sides have been slightly charred, remove from stove or grill.
• Remove corn off the cob by standing the corn firmly up on a cutting board and with a sharp knife carefully remove all the kernels.
• In a mixing bowl add in chopped cilantro, onions, cotija cheese, salt and lime juice. Mix well and adjust seasoning to your liking.
• Transfer salad to a serving bowl and top with a few sprigs of cilantro. Refrigerate until ready to serve.

Notes

Salad can be made ahead of time. Toss in the lime juice and salt before serving.

Course: Dinner, Lunch, Salad, Side Dish

Cuisine: Mexican

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

xoxo,
LENA

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