Salads

May 5, 2022

Mexican Street Corn Salad

Get your party, weeknight dinner or Taco Tuesday started with the most perfect side dish ever: Mexican Street Corn Salad. It’s slightly smoky, spicy, tangy and completely and utterly delicious. If you love elotes, you will love this salad that can also act as a salsa!

This is one of my favorite sides and dishes to pass during the summer. It’s so bold, vibrant and flavorful. Plus, it’s so easy to make and is sure to please. I love that this can be enjoyed on its own as a side salad or with your favorite chips as a salsa/dip.

Now, what exactly is in this salad? To start, sweet, crisp corn of course! It’s one of the best ways to showcase this summer time favorite. In addition to that, it’s packed with tons of great greens: green bell pepper, green onions, jalapenos and cilantro. To add some additional color and sweetness it includes red bell peppers as well! Toss all of this is a creamy, lightened up crema dressing and crumbled cotija cheese. Can you say yum!?

I like to make the dressing first and then let it chill in the fridge while I prepare the other ingredients. Since the other ingredients will be at room temperature, the salad will not be cooled. You can serve this right away after making it or you can chill it beforehand for at least 30 minutes and then serve. Consequently, chilling it before serving, it makes for a great make ahead dish! Especially if you are in a time crunch.

Make this whenever you are craving an elote because honestly, this is just like an elote, but without the mess! This dish is the perfect addition to your Taco Tuesday, summer BBQ, family gathering or even a weeknight dinner.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!

Mexican Street Corn Salad

Get your party, weeknight dinner or Taco Tuesday started with the most perfect side dish ever: Mexican Street Corn Salad. It’s slightly smoky, spicy, tangy and completely and utterly delicious. If you love elotes, you will love this salad!

Prep:
20
min
cook:
10
min
total:
30
min
Author:

Michelle

Ingredients

For the Mexican Street Corn Salad:

  • 4 Corn on the cob, corn removed from the cob
  • 2 TBSP Jalapeno, minced
  • 1 Red bell pepper, diced
  • 1 Green bell pepper, diced
  • 2 TBSP cilantro, minced
  • 2 TBSP green onion, thinly sliced
  • ½ Cup Cojita cheese

For the Crema Dressing:

  • ½ Cup Mayonnaise
  • ¼ Cup Greek Yogurt
  • Fresh lime juice from 2 limes
  • ½ TSP Paprika
  • ¼ TSP Chipotle powder
  • ½ TSP Salt
  • ¼ TSP Pepper
Instructions
  1. Make your dressing by combining all items in a bowl and whisk until smooth. Set in the fridge to cool.
  2. Heat a pot of salted water over medium heat. When boiling, add in your corn on the cob. Cook for 7-8 minutes or until the corn is bright yellow and tender. When done, remove from heat and let cool. Note: If you want to grill or char your corn you can use that cooking method as well.
  3. While the corn is cooking and cooling, mince your jalapeno, dice your red bell pepper, dice your green bell pepper, mince your cilantro and thinly slice your green onion. Place everything in the same bowl.
  4. When your corn has cooled, cut all the corn off the cob. Place in the same bowl as the other ingredients.
  5. Pour your prepared dressing over and mix well. Add your cotija cheese and mix well again.
  6. Garnish with some smoked paprika sprinkles and extra cheese. Serve right away or place in the fridge to cool for at least 30 minutes before serving.
  7. ENJOY!
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Cynthia
October 9, 2023
The ingredient list is missing lemon slices, shallot and garlic.
Michael
July 5, 2023
Can I do this in a slow cooker instead of the oven?
Kevin
October 19, 2021
So delicious!