This Mexican Street corn salad is a perfect side dish for summer backyard dinners and casual entertaining. Sweet grilled corn and creamy avocado are tossed in a flavorful cheese - Chile lime dressing!
If you like Elotes (Mexican Street Corn), then you will love this salad. It has all the same creamy and spicy flavors as the Elote, but this way you get more of the juicy sweet corn in one bite ๐ This salad is so good, and if you haven't made it yet I really hope you will.
WHAT IS A ELOTE?
Elote is a Mexican style Corn on the Cob that is served on a stick for easier eating. The corn is either grilled or steamed, then kicked up a notch with a crema mayonnaise mixture, cheese, and chili powder. Elotes is a popular snack sold by vendors both on the streets and festivals in Mexico.
MEXICAN STREET CORN SALAD INGREDIENTS
To keep this salads close to the real thing, I strongly suggest that you use fresh corn. I have used frozen corn before with this recipe, it is good, but not wow. I mean, nothing beats real fresh corn! The sweetness, the grilled flavor, and the texture of fresh corn make all the difference!
My version of this salad features bold flavors like smoky chipotle chili, lime and cilantro. I added a little bit of finely diced red onion for flavor and chunks of creamy avocado to make it extra yummy. What ties this salad all together is the dressing. The secret what makes this salad so flavorful is adding a good amount of finely grated parmesan cheese to the sour cream/mayo, spice mixture. Similar to a Caesar salad dressing, but with different spices.
SERVING SUGGESTIONS
This corn salad is the perfect side dish to go with grilled chicken, steak, carne asada, and grilled shrimp. Serve with warm corn tortillas.
Recipe
Mexican Street Corn Salad
Ingredients
- 8 fresh corn
- ยฝ-1 avocado
- ยผ red onion - small diced
- ยฝ cup cilantro - finely chopped
- ยฝ cup mayonaise
- 2 tablespoon sour cream, or mexican crema
- 1 teaspoon salt
- ยผ teaspoon pepper
- ยผ teaspoon ground chipotle pepper
- 1 Lime, juice off
- ยพ - 1 cup finely grated parmesan (Kraft - parmesan works great)
Instructions
- 1. Bring a large pot with water to boil, add the fresh corn and cook about 10 to 15 minutes. Drain corn. Alternatively, grill corn on BBQ, or boil corn first, rub with salted butter and grill on stove top a few minutes to give it that grilled flavor. Allow Corn to cool.2. Prepare dressing. In a bowl comine mayonaise and sour cream. Stir. Then add salt, pepper, chipotle chili powder, parmesan and lime juice. Mix completely.3. Cut cornels of the corn, peel and cut onion, dice avocado, and chop cilantro. Add all to the dressing. Mix all ingredients together. Finnish off the salad with extra parmesan and a little chile powder, if you like. Enjoy!
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