Chopped Mexican Street Corn Salad

Chopped Mexican Street Corn Salad

12 servings
This Chopped Mexican Street Corn Salad is a healthy, super delicious rendition of the iconic street food antojito ("snack"), sold by roadside vendors all over Mexico City

Ingredients

  • Greek yogurt
    2 tbsp
  • mayonnaise
    2 tbsp
  • fresh lime juice
    2 tbsp
  • sugar
    ½ tsp
  • smoked paprika
    1 tsp
  • ground coriander
    ½ tsp
  • cumin
    ¼ tsp
  • chili powder
    ¼ tsp
  • kosher salt
    ½ tsp
  • ground black pepper
    ¼ tsp
  • inch corn tortillas
    6
  • extra virgin olive oil
    1 ½ tbsp
  • kosher salt
    ½ tsp
  • ears of fresh corn

    kernels removed

    8
  • hearts of Romaine
    2 medium
  • mango
    1 large
  • bell pepper

    diced about ½ inch

    1 large
  • red onion

    diced about ½ inch

    1 medium
  • seedless cucumber

    diced about ½ inch

    1 large
  • jalapeño peppers

    finely chopped

    2 medium
  • fresh cilantro

    finely chopped

    ½ c
  • cotija cheese
    ¼ c
  • extra cilantro leaves

Directions

For the dressing:

  1. 1

    In a medium-size bowl, whisk together the Greek yogurt and mayonnaise until nice and smooth. Slowly add the lime juice while whisking. Add the sugar, spices, salt and pepper and whisk until well combined. Cover and set aside in the refrigerator.

For the corn tortillas:

  1. 1

    Preheat oven to 375˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.

  2. 2

    Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.

  3. 3

    Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.

For the corn:

  1. 1

    Place three ears of corn in the microwave and cook for 6 minutes on high power. Remove with a hot pad and allow to cool for 5-10 minutes. Repeat with the next three ears. For the last two, cook for 4 minutes on high power.

  2. 2

    After the corn is cooled, cut off the bottom end of each cob about 1½ inches from the end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks (avoiding the tough core) and set aside.

For the salad:

  1. 1

    Pull off any browned or blemished outer leaves from the hearts of Romaine. Slice Romaine into ½-inch slices and then run your knife a few times across each slice to create small bite-size pieces.

  2. 2

    Combine the Romaine, corn, mango, bell pepper, red onion, cucumbers, jalapeno and chopped cilantro. Stir gently to combine. Add 3-4 tablespoons of the dressing and stir again gently to coat all ingredients. Taste and add more dressing as desired. Serve any extra dressing at the table.

  3. 3

    Sprinkle the salad with the Cotija (or Feta) and garnish with cilantro leaves, if desired.

  4. 4

    Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

Chopped Mexican Street Corn Salad

Chopped Mexican Street Corn Salad

58 min12 servings147 cal

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!

About this Recipe

Savor the Flavors of the Street with This Healthy Chopped Mexican Street Corn Salad

Experience the vibrant, irresistible flavors of Mexico City's iconic street food with this incredible Chopped Mexican Street Corn Salad. Inspired by the beloved elote (Mexican street corn), this recipe transforms the classic into a refreshing, easy-to-eat salad that's perfect for any occasion. It's a healthy, super delicious rendition designed to bring the party to your plate!

What makes this Mexican Street Corn Salad truly special is its celebration of fresh, bold ingredients. We're talking about succulent corn kernels, juicy mango, crisp Romaine, bell peppers, and zesty red onion, all tossed in a creamy, tangy dressing. This dressing is a lightened-up blend of Greek yogurt and mayonnaise, brightened with fresh lime juice, and seasoned with a symphony of spices like smoked paprika, ground coriander, cumin, and a hint of chili powder. The addition of crispy corn tortilla strips adds an irresistible crunch, while finely chopped jalapeños and fresh cilantro provide that quintessential Mexican zest. Finishing it all off with crumbled cotija cheese delivers that perfect salty finish, making every bite of this Mexican Salad a pure delight.

This generous recipe yields 12 servings, making it an ideal choice for potlucks, BBQs, or a vibrant family meal. With a total time of just under an hour, it's a manageable dish that delivers huge flavor payoffs. Serve it as a refreshing side dish, an impressive potluck contribution, or even as a flavorful topping for grilled chicken or fish tacos. For an extra layer of authentic flavor, try grilling your corn kernels before adding them to the salad – the smoky char is absolutely divine! Don't be afraid to experiment; you can swap cotija for feta, or even add black beans for extra protein and fiber.

Frequently Asked Questions