Mexican Street Corn Salad
This easy Mexican Street Corn Salad recipe takes the best components of elotes and transforms it into a light, bright, and perfectly creamy side dish. Serve as a salad, dip, or topper.
Servings: 6
Ingredients
- 3 ears corn on the cob husked and silks removed
- salt and pepper to season corn
- ½ tablespoon extra virgin olive oil
- 2 tablespoons plain Greek yogurt or mayonnaise
- 2 tablespoons sour cream
- 1 medium lime zest and juice
- 1 teaspoon hot sauce + more for serving
- ½ teaspoon smoked paprika or regular paprika
- ½ teaspoon chili powder
- ½ teaspoon kosher salt for dressing
- 3 green onions thinly sliced
- ½ small jalapeño deseeded, ribs removed, and finely diced
- 1 medium ripe Hass avocado peeled and cubed (optional)
- ¼ cup minced cilantro + more for serving
- ¼ cup crumbled cotija cheese + more for serving
Instructions
- Preheat a gas, charcoal or electric grill to medium-high heat. While the grill is heating, brush the husked corn on the cob with a bit of oil and season with salt and pepper. Grill, turning occasionally for 8-10 minutes, until the corn is tender and slightly charred. Remove from the grill and let cool.
- While the corn is cooling prepare the dressing by whisking together 2 tablespoons plain Greek yogurt, 2 tablespoons sour cream, the zest and juice of 1 medium lime, 1 teaspoon hot sauce, ½ teaspoon smoked paprika, ½ teaspoon chili powder, and ½ teaspoon kosher salt together.
- Carefully cut the corn off the kernels. I like to do this using a bundt pan to hold the corn cob steady and catch the kernels. Add kernels to prepared dressing.
- Add the sliced green onions, cubed avocado, minced cilantro, and cotija cheese and gently stir to combine.
- Transfer to a serving dish and top with additional minced cilantro, crumbled cheese, and hot sauce and serve as desired.
Notes
Using Frozen Corn Kernels: If fresh corn on the cob is not in season, you can make this Street Corn Salad using frozen corn kernels. Toss 3 cups of defrosted corn kernels with 2 teaspoons of olive oil and roast at 400℉ for 15 minutes, or until golden. Let cool slightly before assembling salad.
Substitute for Cotija Cheese: Feel free to use queso fresco or crumbled feta.
Jalapeño: Adjust as desired to control the spice level.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The avocado may brown slightly, but is still fine to eat.
Nutrition
Calories: 135kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 7mg | Sodium: 303mg | Potassium: 340mg | Fiber: 4g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 1mg
