Popular Mexican street fare is reinvented as a flavor-packed salad that’s quick to prepare and always a hit!
I’m pretty sure I was a college graduate before I witnessed someone putting anything but butter and salt on corn on the cob. After all, I grew up in Lancaster County where corn is frequently consumed the day it is picked.
When produce is that fresh, the flavor needs little enhancement. In fact, many here would consider it taboo to coat those sweet, golden kernels with anything that masked the flavor.
In the early Fountain Avenue Kitchen days, I asked readers how they preferred to top this seasonal favorite. Answers varied by region and included such options as barbecue sauce, Old Bay seasoning, mayonnaise, pesto, and honey mustard.
One reader said she tops her corn with olive oil, shredded coconut, chopped cilantro, and minced garlic before wrapping it in foil and grilling it. Quite a few mentioned ingredients like lime juice, cotija or feta cheese, and cilantro.
As strange as the latter toppings sounded, I soon learned that they are components of a popular dish called elote. Spanish for the word for corncob, elote is also known as Mexican street corn because it’s commonly sold both on the street and at festivals in Mexico.
The basic formula is as follows: a layer of spicy Mexican crema (similar to sour cream) is slathered on the roasted corn before it’s rolled in crumbled cotija cheese (which is much like feta). Chili powder, cilantro, and lime juice round out the flavors, and the coated corn is often served on a stick.
Esquites is considered the off-the-cob version of elote, and the following recipe is my take on that flavorful fare. The addition of a few extra veggies moves this easy side dish toward the salad category. At the same time, the dish can fill the role of vegetable or starch on the dinner plate.
Mexican street corn salad is versatile enough to complement steak, chicken, seafood, or tacos. On a hot night, consider serving it as part of a cold salad medley.
I have made this salad many times for family, friends, and neighbors and it consistently receives glowing reviews. The quick chili lime mayo dressing is creamy, tangy, and flavorful without being spicy. Those who would enjoy a hint of heat could add a minced jalapeño or Serrano pepper or a pinch or two of cayenne.
For added ease, I’ve made a habit of buying several extra ears whenever corn on the cob is on the menu. After cooking, I immediately set aside enough ears to make this or another family favorite corn salad another night. The cook-once-eat-twice method can be a savior on busy weeknights and can also relieve you of a step when cooking for company or needing to contribute a dish to someone else’s get-together.
My go-to method for cooking corn on the cob has long been steaming, although for a hint of complementary, smoky flavor, I often grill corn for this recipe. Grilling is also quick and easy, but choose the method that works better for you, as the street corn salad will taste great either way.
Tip for locals: Cotija cheese can difficult to find in Lancaster. After much searching when I first began making this recipe years ago, I found it at El Pueblito on Dillerville Road where it’s sold as a 12-ounce wedge. More recently, Wegmans began carrying it. Just a tip for those seeking authenticity, but again, feta cheese is a worthy substitute.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Mexican Street Corn Salad
Ingredients
- 4 large ears of corn, grilled or steamed* (about 3½ cups or 18 ounces kernels)
- 1 red bell pepper (~1 cup), seeded and chopped so the pieces are about the same size as the corn kernels
- ½ cup (2 ounces) crumbled cojita cheese (may substitute feta)
- ¼ cup (lightly packed) chopped fresh cilantro (may substitute fresh parsley if not a fan)
- 2 green onions, thinly sliced (could substitute ¼ cup minced red onion)
- ¼ cup (52 grams) mayonnaise
- 1 tablespoon (15 ml) freshly squeezed lime juice (plus more to taste)
- ½ teaspoon chili powder
- Optional add-ins: chopped avocado; a cup or so of black beans; additional cilantro or parsley to taste; a handful of halved cherry or grape tomatoes; a few slices of cooked and crumbled bacon
Instructions
- Slice the cooked corn off the cobs, and add to a large bowl along with the red pepper, cojita or feta, cilantro, and onions.
- In a small bowl, mix the mayonnaise, lime juice, and chili powder. (Helpful hint: The mayo mixture may be prepared in advance and refrigerated until ready to use.) Pour over the corn mixture and toss to evenly distribute.
- Add a sprinkle of salt and pepper to taste. (I add about ¼ teaspoon or so of each, but have omitted the salt altogether, as the cojita or feta cheese provides a hint of saltiness.)
- The salad may be served right away, although the flavors will improve after a few hours in the fridge. Leftovers are delicious too.
Notes
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