Save to Pinterest A vibrant, zesty salad inspired by classic Mexican street corn (elote) featuring sweet corn, creamy dressing, fresh vegetables, and a hint of spice perfect for picnics, barbecues, or a refreshing side dish.
I love making this Mexican Street Corn Chopped Salad for summer barbecues because it always gets rave reviews and brings a bright, fresh taste to the table.
Ingredients
- Vegetables: 4 cups fresh corn kernels (about 5 ears or use frozen/thawed or canned drained), 1 cup cherry tomatoes quartered, 1/2 English cucumber diced, 1/2 small red onion finely chopped, 1 jalapeño seeded and minced, 1/4 cup fresh cilantro chopped
- Dressing: 1/3 cup mayonnaise, 2 tablespoons sour cream, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 clove garlic minced, Juice of 1 lime (about 2 tablespoons), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Cheese & Garnish: 1/2 cup crumbled Cotija cheese (or feta if unavailable), Extra cilantro, lime wedges, and chili powder for serving
Instructions
- Step 1:
- Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred (about 5 to 7 minutes). Let cool slightly.
- Step 2:
- In a large bowl, combine the charred corn, cherry tomatoes, cucumber, red onion, jalapeño, and cilantro.
- Step 3:
- In a separate small bowl, whisk together the mayonnaise, sour cream, smoked paprika, chili powder, cumin, garlic, lime juice, salt, and black pepper until smooth.
- Step 4:
- Pour the dressing over the salad and toss until everything is well coated.
- Step 5:
- Gently fold in the crumbled Cotija cheese.
- Step 6:
- Transfer to a serving bowl. Garnish with extra cilantro, a sprinkle of chili powder, and lime wedges if desired. Serve immediately or chilled.
Save to Pinterest This salad is always a hit with my family especially during summer when fresh corn is at its peak.
Required Tools
Large skillet or grill pan, knife and cutting board, mixing bowls, whisk, serving spoon
Allergen Information
Contains dairy from mayonnaise sour cream and Cotija cheese. Contains eggs in mayonnaise. Check labels if using store-bought products for hidden allergens.
Nutritional Information
Per serving: 270 calories, 17 g total fat, 27 g carbohydrates, 7 g protein
Save to Pinterest This Mexican Street Corn Chopped Salad is the perfect side to brighten any meal and impress your guests.
Answers to Recipe Questions
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Thaw and drain it before cooking to achieve a similar texture and flavor.
- → How do I add extra creaminess to this dish?
Incorporate diced avocado for a richer texture that complements the dressing nicely.
- → What can I substitute for Cotija cheese?
Feta cheese makes a great alternative if Cotija isn’t available, adding a similar tangy saltiness.
- → Is it possible to make this less spicy?
Reduce or omit the jalapeño and chili powder to adjust the heat level to your preference.
- → Can I prepare this salad ahead of time?
Yes, prepare and toss all ingredients but wait to add cheese and garnishes until just before serving for best texture.
- → What dishes pair well with this corn salad?
This bright side works wonderfully alongside grilled meats, tacos, or as a fresh addition to picnic spreads.