Whether you use fresh summer corn or frozen, see why this Mexican Street Corn Salad is a simple to make treat that’s a must have side for all of your Mexican inspired dishes like Carne Asada Tacos!
When I make a recipe on repeat in my house, then it’s one that is certainly worth sharing. Because I’m always creating new recipes, I don’t always have a lot of time to remake things, so it has to be something easy that my whole family loves. This is one of those dishes, and thankfully, this recipe goes with everything. I could eat this stuff by the bowl-full and never get tired of it. I’m so excited to share it with you today so it can become one of your new favorite go-to recipes as well! Plus, it can easily be made ahead of time for your summer BBQ!
What is Elote?
Elote is a classic way to enjoy corn on the cob in Mexico. It’s a classic street food made by roasting ears of corn and topping with seasonings, a creamy coating of mayo/butter and plenty of cheese!
What is Mexican Street Corn Salad?
Instead of making the classic dish, I like to add my own spin and make it more versatile by turning the flavors and components of this dish into a “salad”. My favorite way to make this Mexican Street Corn Salad it is by charring up several ears of corn on the grill. After the corn is grilled, let them cool and slice them off for this crispy corn salad. In a pinch I often substitute frozen corn kernels. I just make sure to thaw them, and then just char them in a pan, or sometimes I even just leave them uncharted for a quick and easy side dish/topping for quick weeknight meals.
Then you’ll add a few seasonings, a little feta or cojita cheese, and you are on your way to a delicious treat! I absolutely love this as a topping for tacos, but have also had it as a topping for nachos along with some creamy cheese sauce. My mouth is watering just talking about it!
What kind of cheese should I use for Mexican Street Corn?
The traditional cheese used is a Cojita Cheese which is tangy, salty, and kind of a dry texture, so that is doesn’t really melt. Feel free to use that here, or sub out an easier to find cheese like feta or goat cheese. You could even use parmesan cheese if you like.
How to serve corn salad?
Sometimes we eat this as a simple side dish for tacos or enchiladas, but we also love using this as a topping! This is perfect with some of my favorite grilled up meals, but get creative and use it any way you like!! A few favorites are:
And if you have leftover Instant Pot Corn on the Cob, making this Mexican Street Corn Salad is a great way to use it up!
I hope you enjoy this recipe as much as my family does. I assure you, it won’t disappoint anyone… especially those who love corn!
Mexican Street Corn Salad
- 6 ears of sweet corn (or two cups frozen sweet corn, thawed)
- 2 tablespoons butter softened
- 2 tablespoons mayo
- 2 tablespoons crumbled goat cheese
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon salt
- Remove kernels from corn using sharp knife
- Melt butter in skillet over medium high heat
- Add corn kernels and saute until softened and slightly charred, about 5 minutes (If using thawed frozen kernels, you can still char, or you can skip this step for quicker preparation)
- Remove and let cool
- Stirn in remaining ingredients before serving