Mexican Street Corn Salad Recipes 

Mexican street corn (elote)—have you tried it? After having it at Rancho La Puerta, I can't go back to conventional corn on the cob. So tasty and amazing! I crave sweet corn, especially during summer months. 

– 4 ears of fresh, sweet corn or 16 oz bag frozen fire-roasted corn* – ½ cup diced red onion – 1 jalapeño, seeded and diced (about 1 Tablespoon) – 2 cloves garlic, minced – ¼ cup cotija cheese, plus more for topping (feta or parmesan also work) – 2 Tablespoons plain Greek yogurt – 2 Tablespoons mayonnaise – 2 Tablespoons fresh lime juice, juice of 1 lime – ½ teaspoon chili powder – ½ teaspoon paprika

Ingredient

Grill corn on medium-high heat after husking. Brush corn ears with olive oil and grill for 2 minutes per side.  

1

Direction

Put frozen corn in a colander. Thaw corn by running water over it. Drain well. Cook until heated in a skillet over medium heat.  

2

Put frozen corn in a colander. Thaw corn by running water over it. Drain well. Cook until heated in a skillet over medium heat.  

3

 In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, sea salt, pepper and cilantro until combined.

4

5

After adding the dressing, toss the salad components to mix them well. Add more cheese and cilantro on top. Serve immediately or store in the refrigerator until needed. 

5

You can serve this salad cold or warm. Refrigerate leftovers for three to four days. 

6

Also See: 

Quick Pickled Onion Recipes