This Mexican Corn Salad has all of the flavors of traditional Mexican Street Corn. Elotes or Mexican Street Corn, is that perfect combination of sweet, salty, cheesy and spicy which is irresistible but can be very messy to eat. This salad version of that recipe is a side dish but can be brought anywhere and tastes fantastic!
This Mexican Corn Salad is one of my all time favorite summer salads. The flavor is off the charts!
It is a great addition to your next summer party or backyard barbeque. It is so perfect because it can be served in cups or on plates and doesn’t take up valuable grill space.
Why This Corn Salad Recipe Works
This Mexican Corn Salad is one of my favorites because I am a sucker for corn in the summer but everyone gets tired of the same old grilled corn with butter.
However, there is nothing boring about this dish. While I like it spicy, if it is too much for your family you can tone the spices down our delete them all together and it will still be delicious.
How to Make Mexican Corn Salad – Step by Step
- Step One: First, take your corn off of the cob. (Photo 1 below)
- Step Two: Next, melt butter in a large skillet over medium high heat . (Photo 2 below)
- Step Three: Next, add corn and sautee until golden and slightly charred, about 10 minutes. (Photo 3 below)
- Step Four : Then, remove corn from the pan. Next, add onion to the skillet and saute for a minute. (Photo 1 below)
- Step Five: Then add the jalapeno to the onions. (Photo 2 below)
- Step Six: Lastly, add the garlic to the skillet and saute until vegetables are softened and fragrant (Photo 3 below)
- Step Seven : Next, remove vegetables from pan. Then add mayo and sour cream to a bowl. (Photo 1 below)
- Step Eight: Then add lime juice and combine. (Photo 2 below)
- Step Nine: Lastly, add the chili powder and House Seasoning Blend and combine with a whisk until well blended. (Photo 3 below)
- Step Ten : Next, add sauteed vegetables into bowl with corn. (Photo 1 below)
- Step Eleven: Then add dressing mixture and stir to combine. (Photo 2 below)
- Step Twelve: Lastly, top with Queso Fresco and cilantro and serve immediately. (Photo 3 below)
Tips for Removing Kernels for the Cob for Mexican Corn Salad
Removing the kernels from corn for corn side dishes can be hazardous because the corn cob can slip from its position, and the kernels can go flying all over the place. So here are a few ways to make it easier.
- Use a bundt pan, place the corn on the hole and run your knife along the corn cob. The pan even catches the kernels for you.
- A large and small bowl. Place the small bowl upside down inside the large bowl. Then stand the corn on top of the smaller bowl, and use a sharp knife to slice down along the cob and again, the large bowl collects all the kernels.
- You can use a corn stripper. A tool designed to remove kernels from the cob. Its great to have if you don’t like to eat corn right off the cob.
Can I use Frozen Corn to make my Mexican Corn Salad?
If you are in a rush or fresh corn is out of season, can you use frozen corn to make this take on Mexican street corn? The answer is absolutely!
Use about 16 to 18 ounces of frozen corn that has been thawed. Try to find a good quality brand for best results.
Expert Tips for Making the Best Mexican Corn Salad
- Try different cheeses: I use Queso Fresco but you can use Cotija Cheese or even Feta.
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and enjoy!
- Cilantro Substitute: If you are going to a gathering and people attending might dislike the taste of cilantro, try Italian parsley, Mint leaves, or fresh basil. Or even try a combination of the three.
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Mexican Street Corn Salad
Ingredients
- 5 ears fresh corn cooked and removed from the cob
- 2 tablespoons butter
- 1/4 cup red onion diced
- 2 tablespoons jalapeno finely minced
- 2 cloves garlic finely minced
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 lime juiced
- 1/2 teaspoon chili powder
- 1 teaspoon House Seasoning Blend
- 1/4 cup Queso Fresco
- 1/4 cup fresh cilantro chopped
Instructions
- Melt butter in a large skillet over medium high heat.
- Add corn and sautee until golden and slightly charred, about 10 minutes.
- Remove corn from the pan and place in a large bowl.
- Add onion, jalapeno and garlic to the skillet and saute for 2-3 minutes until vegetables are softened and fragrant.
- Remove vegetables from pan and place in bowl with corn.
- In a bowl, combine mayo, sour cream, lime juice, chili powder and House Seasoning Blend.
- Whisk until combined.
- Pour dressing over the corn and stir to combine.
- Add Queso Fresco and cilantro and serve immediately.
Video
Expert Tips
- Try different cheeses: I use Queso Fresco but you can use Cotija Cheese or even Feta.
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and enjoy!
- Cilantro Substitute: If you are going to a gathering and people attending might dislike the taste of cilantro, try Italian parsley, Mint leaves, fresh basil. Even try a combination of the three.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
I found this in 2020 when I suddenly had offspring move home and also needed to cook more. This corn salad was a giant hit. This has become a staple in our home. Delicious, fresh and lovely flavors.
Help when is the house seasoning added?
Step 6…I just updated the recipe 🙂