Mexican Street Corn Salad

Mexican Street Corn Salad

6 servings
This bright, fresh and delicious Mexican Street Corn Salad will become a summer favorite! Light, creamy, zesty and with a kick of heat, it's an easy and vibrant side, like sunshine in a bowl!

Ingredients

  • corn kernels

    frozen or fresh from cobb

    6 c
  • red bell pepper

    petite diced

    1 small
  • avocados

    ripe but firm

    2 small
  • purple onion

    finely diced

    ¼ c
  • tbsps cilantro

    finely chopped

    2
  • jalapeno

    seeded and finely diced

    1 small
  • whole lime

    quartered for garnishing

    1
  • tbsps butter
    2
  • tbsps mayo
    3
  • whole limes

    depending on size and your taste

    1
  • Mexican cream
    ¼ c
  • paprika
    ½ tsp
  • chili powder
    ¾ tsp
  • black pepper
    1 tsp
  • cotija cheese

    finely grated

    ¼ c
  • olive oil

    lightly flavored

    1 tbsp
  • salt

Directions

  1. 1

    In a 12 inch skillet, melt the butter over medium-high heat and add in the corn. Cook them, stirring occasionally until the kernels start obtaining grill like marks.

  2. 2

    Add in the red bell pepper and cook with the corn for another 1-2 minutes until they are tender. Remove from heat and transfer the corn to a bowl to cool.

  3. 3

    Once the corn has cooked down, add in remainder of the vegetables. Mix to toss well.

  4. 4

    In another bowl, mix the dressing ingredients together. Dice the avocados and add both the diced avocados and dressing together in the bowl with remainder of the ingredients.

  5. 5

    Toss gently with to coat the corn salad very well with the dressing.

  6. 6

    Transfer to a serving dish. Sprinkle some more grated cotija cheese on top as well as some fresh cilantro and chili powder for garnishing purposes. Also serve with some lemon wedges if desired.

Mexican Street Corn Salad

Mexican Street Corn Salad

25 min6 servings382 cal

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About this Recipe

Get ready to discover your new favorite summer side dish: this Mexican Street Corn Salad! Inspired by the vibrant flavors of classic elote, this easy corn salad takes all the best parts – sweet corn, zesty lime, creamy dressing, and a hint of spice – and transforms them into a refreshing bowl of deliciousness. It's truly like sunshine in a bowl!Our Mexican Street Corn Salad stands out with its perfect balance of textures and tastes. Imagine tender corn kernels (whether fresh off the cob or conveniently frozen) mingling with petite-diced red bell pepper, creamy chunks of ripe avocado, and a finely diced jalapeño for that signature kick. The dressing is where the magic happens: a blend of mayo and Mexican crema (or sour cream), bright lime juice, savory paprika, and earthy chili powder, all coming together to coat every ingredient in irresistible flavor.This isn't just any corn salad; it’s an explosion of fresh, tangy, and subtly spicy notes. It's incredibly versatile too! Looking for the perfect accompaniment to your next barbecue? This vibrant summer salad is your answer. It pairs beautifully with grilled chicken, fish tacos, or as a stand-alone light lunch.## Tips for the Best Mexican Street Corn Salad- For an extra layer of smoky flavor, try grilling or charring your corn kernels before adding them to the salad.- Adjust the heat to your liking! Remove more seeds from the jalapeño for a milder salad, or add a pinch more chili powder for a bolder kick.- Don't skimp on the fresh lime juice – it's crucial for that zesty, bright finish that truly makes this avocado corn salad pop!- A sprinkle of fresh cilantro and cotija cheese just before serving adds an authentic touch and a salty counterpoint to the sweetness of the corn.

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