It’s time to switch gears and focus on some new to us salad recipes. Granted, this might not be the healthiest salad to consume, but it sure is the most delicious one! Mexican Street Corn Salad – your life is about to change!
Corn, one of my favorite things to eat year round. Because nothing is better than fresh Morning Glory Farm Corn in the summer, but let’s be real – I want corn all other months. I’m not one to shy away from frozen or canned corn when I can’t source it locally, so this recipe is a bit anticipated to the gorgeous local corn we will be getting. For it I used canned corn, since I am trying to stay away from plastic bags as much as possible. Bonus is I can actually recycle the cans, unlike the plastic bags frozen corn comes in.
If you’ve ever order Mexican street corn at a restaurant, or “elotes” you already know how good this salad will be. A popular late night snack in Mexico and now trending in the US at restaurants, it’s typically grilled corn on the cob and then slathered in mayonnaise and sprinkled with cotija cheese, herbs, and spices. That first bite brings a smile to your face: the sweet corn, the slight char, the creamy mayonnaise, and the pop of flavor from the cheese, spices, and cilantro!
This Mexican Street Corn Salad is even easier to eat since the corn is already shucked and not on the cob so you can spoon it and eat as it! Serve it as a side dish during taco night or as a side salad for a rice and beans night at home. The corn salad really stands out in flavor and texture, making it an interesting side! Below are some variations:
- Make it vegan by using vegan mayonnaise and cheese – everything else is vegan already!
- Make it dairy free by using a vegan cheese – remember, mayonnaise is NOT dairy!
- Use your favorite herbs in this – cilantro is the obvious choice but scallions and basil would be an interesting addition as well!
Let me know if you try this Mexican Street Corn Salad – I know what I’m having for dinner tonight!
- 4 cups corn, fresh, frozen, or canned (drained if canned)
- ½ cup mayonnaise
- 1 clove garlic, minced
- ½ jalapeno, seeded and minced
- ½ cup fresh cilantro
- ½ teaspoon cumin
- 1 teaspoon red pepper chili flakes
- ½ cup crumbled cotija cheese
- salt and pepper, to taste
- Heat a cast iron or heavy bottom pan over high heat and once hot, char the corn in two batches. Do not overcrowd the pan. Pour corn in pan and spread evenly - let corn char for 4-6 minutes before stirring. Char on all sides, and do the second batch. Set aside.
- In a small bowl, whisk together the rest of the ingredients except the cheese and taste for seasoning.
- Fold in room temperature charred corn, crumbled cheese, and top with extra cilantro.
- Serve room temperature or chilled.
p.s.: The pottery pieces used in this post are made by a talented island potter, Leslie Freeman, who creates handmade, functional, and colorful stoneware pottery on the island of Martha’s Vineyard. You can find her work over on Etsy at Leslie Freeman Designs.