Oh, summer gatherings! You know that feeling, right? When the sun is shining, friends are around, and all you want is something fresh, vibrant, and bursting with flavor to bring to the table. But who has time to spend hours in the kitchen when you could be *at* the party? That’s exactly why I’m obsessed with this Irresistible Mexican Street Corn Salad recipe. It’s my absolute go-to! It takes the flavors of that amazing elote you get at street fairs and turns it into a super easy salad that’s always a total hit. Trust me, it’s a game-changer!
Why This Irresistible Mexican Street Corn Salad Recipe For Summer is a Must-Try
Seriously, if you’re looking for a dish that screams summer and tastes absolutely amazing, this is IT. My Irresistible Mexican Street Corn Salad recipe is more than just a side dish; it’s a celebration in a bowl! Here’s why it’s become my summer MVP:
- Flavor Explosion: Imagine sweet corn, creamy mayo, tangy lime, salty cotija cheese, and a kick of chili powder all hanging out together. Yum! It’s got that classic elote taste that everyone raves about, but in a super convenient salad form.
- Crazy Easy to Make: Honestly, the hardest part is cutting the corn off the cob. The rest is just dumping stuff in a bowl and stirring. It’s perfect for when you’re short on time but want to impress.
- Super Fresh Vibes: This salad is packed with bright, fresh flavors. It’s the perfect antidote to heavy summer grilling. It just feels so light and delicious.
- Party Perfect: Barbecues, picnics, potlucks – you name it! This salad is a crowd-pleaser. It holds up well, looks gorgeous, and disappears fast. It’s ideal for any summer event you can think of!
Gather Your Ingredients for Irresistible Mexican Street Corn Salad
Alright, let’s get our mise en place ready for this amazing salad! It’s pretty straightforward, and the ingredients are totally worth it. You’ll need about a pound and a half of corn, kernels cut right off the cob – fresh is best here, but frozen works in a pinch! Then, grab your creamy base: half a cup of good old mayonnaise. For that zing, we need two tablespoons of fresh lime juice. And don’t forget the herbs and that classic salty cheese: a quarter cup of chopped fresh cilantro and a quarter cup of crumbled cotija cheese. Finally, for the flavor punch? A tablespoon of chili powder, half a teaspoon of salt, a quarter teaspoon of black pepper, a quarter cup of finely chopped red onion, and if you like a little heat, a minced jalapeño (seeds out if you’re feeling mild!).
Step-by-Step Guide to Making Your Irresistible Mexican Street Corn Salad Recipe For Summer
Alright, let’s get this party started! Making this Irresistible Mexican Street Corn Salad recipe for summer is so ridiculously easy, you’ll wonder why you ever bought it. No fancy footwork here, just pure deliciousness coming together in about 15 minutes! It’s such a simple way to add a burst of flavor to any meal, kind of like the vibrant flavors you find at Mexican street food stalls.
Combining the Core Flavors
First things first, grab a big ol’ bowl because that’s where all the magic happens. Toss in your corn kernels – I mean all of them! Then, spoon in that creamy mayonnaise. Next, sprinkle in your fresh cilantro, the salty cotija cheese (or feta!), and all those yummy spices: chili powder, salt, and pepper. Give it all a good stir until everything is looking cozy and combined. Don’t be shy with the mixing!
Adding the Fresh Elements
Now for the little flavor bombs! Add your finely chopped red onion to the bowl. If you’re feeling brave and want a little kick, now’s the time to add that minced jalapeño. Remember to take out the seeds and membranes if you don’t want too much heat. Just give it another quick mix so those fresh bits get distributed through the salad.
Final Seasoning and Serving
This is the crucial part, my friends. Taste it! Does it need a little more lime? More salt? Maybe a touch more chili powder? This is your chance to make it perfect for *your* taste buds. Adjust as needed until you’re doing a little happy dance. And voilà! You can serve this deliciousness right away, or if you want the flavors to meld even more, pop it in the fridge for about 30 minutes. It’s seriously good either way!
Tips for the Best Irresistible Mexican Street Corn Salad
Okay, so you’ve got the basic recipe down, but let me tell you a few little tricks I’ve picked up that really make this Irresistible Mexican Street Corn Salad recipe for summer sing! It’s all about using the best ingredients and a little bit of love. I learned that a few small tweaks can make a HUGE difference, turning a good salad into an unforgettable one. Trust me on this! For more ideas on making delicious corn salads, check out this recipe.
Ingredient Substitutions and Variations
Sometimes you just can’t find cotija cheese, right? No sweat! Feta cheese is a fantastic substitute and gives a similar salty, crumbly texture. If you’re feeling adventurous, try adding some diced avocado for extra creaminess or some black beans for a heartier salad. And if you’re not a fan of too much heat, just skip the jalapeño, or if you love it spicy, add a little more or leave some seeds in!
Enhancing the Corn Flavor
So, here’s my absolute favorite tip that takes this salad from great to WOW: char or grill your corn first! Cutting the kernels off raw is totally fine, but grilling or charring them, even just a little, adds this amazing smoky depth that you just can’t get any other way. It really brings that authentic street corn vibe home. You can do this in a grill pan on the stove or on your actual grill. It adds maybe 5 extra minutes but the flavor payoff is HUGE!
Frequently Asked Questions About Mexican Street Corn Salad
You’ve got questions, and I’ve got answers about this amazing elote salad! It’s so versatile, and you might be wondering about a few things before you whip up a batch. Here are some of the most common things people ask me:
Can I make this salad ahead of time?
Yes, absolutely! This is one of my favorite things about this recipe. You can totally make this Mexican street corn salad a few hours ahead of time, or even the day before. Just store it in an airtight container in the fridge. The flavors actually get even better as they meld together!
What are the best ways to serve this corn salad?
Oh, the possibilities are endless! This salad is fantastic on its own, of course, but it’s also amazing served alongside grilled chicken or steak. It’s the perfect side dish for tacos, burritos, or quesadillas. Honestly, you could even just eat it with a spoon straight from the bowl – I won’t judge!
How spicy is this salad?
The spice level really depends on how much chili powder and jalapeño you use. The recipe as written has a mild-to-medium kick thanks to the chili powder and optional jalapeño. If you want it spicier, just add more jalapeño or a pinch of cayenne pepper. If you’re sensitive to heat, you can leave out the jalapeño entirely, and it will still be super flavorful!
Nutritional Information for Mexican Street Corn Salad
Just so you know, the numbers below are estimates for one serving of this tasty salad, based on the ingredients listed. Things can vary a little depending on exactly what you use, but it gives you a good idea! Enjoy this burst of summer flavor – it’s loaded with goodness!
Share Your Irresistible Mexican Street Corn Salad Creations!
Alright, now that you’ve got the lowdown, it’s YOUR turn! I’d absolutely LOVE to see your take on this Irresistible Mexican Street Corn Salad! Give it a whirl for your next get-together and let me know what you think. Drop a comment below, share your rating, or even better, post a pic on social media and tag me! I can’t wait to see how you make it your own!
Print
Irresistible Mexican Street Corn Salad
- Total Time: 15 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing and flavorful Mexican street corn salad perfect for summer gatherings.
Ingredients
- 1.5 lbs corn, kernels cut off the cob
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled cotija cheese
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped red onion
- 1 jalapeño, seeded and minced (optional)
Instructions
- In a large bowl, combine the corn kernels, mayonnaise, cilantro, cotija cheese, lime juice, chili powder, salt, and pepper.
- Add the red onion and jalapeño (if using).
- Stir everything together until well combined.
- Taste and adjust seasonings as needed.
- Serve immediately or chill for later.
Notes
- For a smoky flavor, grill or char the corn before cutting it off the cob.
- If cotija cheese is unavailable, feta cheese can be substituted.
- Adjust the chili powder and jalapeño to your spice preference.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Mexican street corn salad, elote salad, summer salad, corn salad, side dish, easy recipe, vegetarian