Mexican Corn Salad

All the favorite flavors of Elote are found in this Mexican street corn salad recipe. It is made of sweet corn cooked in a skillet then covered in a spicy mix of Mexican crema, jalapeno, spices, and is topped off with Cotija cheese. It’s an authentic Mexican style dish that’s easy to make. Mexican street corn salad makes a perfect side dish for a summer night grill out or paired with tortilla chips for a delicious appetizer dip.

If you love this Mexican corn dip you have to try grilled Elote as well. The corn salad would also be perfect when paired with easy to make dinner dishes like Ground Beef Enchiladas, Mexican Casserole, or Sheet Pan Fajitas.

INGREDIENTS FOR MEXICAN STREET CORN SALAD

You will need:

• 4 cups frozen corn, thawed
• 1 tbsp salted butter
• ¼ tsp ground cumin
• ¼ tsp chipotle chili powder
• ¼ tsp black pepper
• ¼ tsp salt
• ½ red onion, diced
• ⅓ bunch cilantro, chopped
• ½ cup Cotija Cheese, crumbled
• 1 lime, juiced
• ⅓-½ cup Mexican crema (recipe below)
• 1 jalapeño, seeded and diced (optional)

INGREDIENT SUBSTITUTIONS

CREMA: A common question that arises when making this recipe, is Mexican crema the same as sour cream? Can sour cream be used as a substitute? While they are similar, Mexican crema is different from sour cream and I would recommend sticking with the recipe listed above, however it is an option if that is all you have or if prefer the taste.

Mexican crema is runnier and lighter than sour cream. It has a tangy sweetness to it that sour cream is lacking. The outcome of your Mexican street corn will be enhanced greatly by using the crema recipe over sour cream.

GRILLED CORN: This recipe can be made using corn on the cob instead of kerneled corn.

HOW TO MAKE MEXICAN CORN SALAD

STEP ONE: In a medium bowl, combine Mexican Crema ingredients and whilk together. Cover with plastic wrap and place in the refrigerator until ready to add the corn mixture.

STEP TWO: In a large nonstick skillet, over medium-high heat, add thawed corn and butter. Stir well to combine. Let cook in the pan, stirring often until the corn starts to look charred.

PRO TIP: A cast iron skillet works best, but a nonstick skillet will do the trick, too!

STEP THREE: Place corn into a bowl and let it cool for 10 minutes, stirring often and allowing the corn to cool evenly.

STEP FOUR: Add the cumin, chipotle chili powder, black pepper, salt, red onion, cilantro, and cotija cheese, juice from 1 lime, jalapeño (if you like, this is optional), and ⅓ – ½ cup of Mexican Cream. Stir together all of the ingredients to combine.

STEP FIVE: Top with additional Cotija cheese and chopped cilantro.

STEP SIX: Serve slightly warm, room temperature, or cold.

STORING THIS RECIPE

If you have leftovers, store them in a tightly covered tupperware or bowl. When you are ready to eat the leftovers, add additional leftover Mexican crema to make the consistency more creamy. The crema recipe makes a little bit extra to account for the corn being a bit dry the next day! Make sure to save any extras.

Whether you’re celebrating taco tuesday or throwing a family fiesta, Mexican street corn is the perfect side dish or appetizer dip. Also known as elote, this corn salad recipe is full of delicious flavor. From the sweet corn mixed with a homemade Mexican crema to the sprinkling of fresh Cotija cheese and spicy seasoning, this is an easy to make, authentic dish.

INGREDIENTS

• 4 cups frozen corn thawed
• 1 tbsp salted butter
• 1/4 tsp ground cumin
• 1/4 tsp chipotle chili powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/2 red onion diced
• 1/3 bunch cilantro chopped
• 1 lime juiced
• 1/3-1/2 cup Mexican Crema recipe below
• 1 jalepeno seeded and diced *optional

Mexican Crema Ingredients

• 1/2 cup mayonnaise
• 1/2 cup heavy cream
• 1 tbsp lime juice
• 1/4 tsp chipotle chili powder
• 1/8 tsp salt

INSTRUCTIONS

1. In a medium bowl combine Mexican Crema Ingredients and whisk together. Cover with plastic wrap and place in the refrigerator until ready to add to the corn mixture.
2. In a large cast iron or nonstick skillet over medium-high heat, add thawed corn and butter. Stir well to combine. Let cook in pan stirring often until the corn starts to look charred.
3. Place corn into a bowl and let cool for 10 minutes, stirring often allowing the corn to cool evenly.
4. Add the cumin, chipotle chili powder, black pepper, salt, red onion, cilantro, and cotija cheese, juice from 1 lime, jalapeno (optional), and ⅓ – ½ cup Mexican Cream. Stir together to combine.
5. Top with additional Cotija Cheese and chopped cilantro.
6. Serve slightly warm, room temperature, or cold. 

NOTES

Tip: Use leftover crema to mix in the next day in case the corn salad dries out a bit.

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