Description
This vibrant and zesty Mexican Street Corn Salad is packed with smoky charred corn, creamy dressing, and a hint of spice. Perfect as a side dish or topping, this easy-to-make salad brings the flavors of elote straight to your table!
Ingredients
For the Dressing:
- 1/4 cup Greek yogurt
- 1 tablespoon mayonnaise
- 3 tablespoons fresh lime juice
- 1 clove garlic, finely minced
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Salad:
- 1 tablespoon olive oil
- 4 ears of corn, husked and kernels cut off (about 3 cups)
- 1 serrano or jalapeño pepper, seeded and finely chopped
- 4 green onions, thinly sliced
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup crumbled feta or cotija cheese
Instructions
- Prepare the Dressing:
- In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice, minced garlic, chili powder, salt, and black pepper until well combined. Set aside.
- Char the Corn:
- Heat olive oil in a large skillet over medium-high heat.
- Add the corn kernels in an even layer. Cover and cook for 3 minutes.
- Stir the corn, cover again, and cook for an additional 3 minutes until the corn is charred and tender. Be cautious of popping kernels when lifting the lid.
- Combine the Salad:
- Allow the charred corn to cool for about 5 minutes.
- In a large bowl, toss the cooled corn with the prepared dressing.
- Add the chopped serrano or jalapeño pepper, green onions, cilantro, and crumbled cheese. Gently mix until all ingredients are evenly distributed.
- Serve:
- Transfer the salad to a serving dish. For an extra touch, top with additional cheese and cilantro if desired.
Notes
- For extra smokiness, grill the corn on an open flame before cutting the kernels off the cob.
- Adjust spice levels by adding more chili powder or an extra serrano pepper.
- This salad can be made ahead and stored in the refrigerator for up to 2 days
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican