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Transform fresh summer corn into a celebration of Mexican street food flavors. Every spoonful delivers sweet corn, creamy dressing, tangy lime, and just the right kick of heat, making it the perfect summer side dish.
I first tasted elotes from a street vendor in Mexico City, and this salad captures those same amazing flavors in an easy-to-share format. Even my heat-shy friends can't resist going back for seconds!
Essential Ingredients
- Fresh corn: Sweet summer corn is crucial here
- Mayonnaise: Creates the creamy base
- Cotija cheese: Adds salty, tangy flavor
- Fresh lime: Both juice and zest for brightness
- Jalapeño: Brings that perfect heat
- Cilantro: For fresh, herbal notes
- Scallions: Adds subtle onion flavor
- Smoked paprika: Creates depth and smokiness
Detailed Instructions
Start with your corn. Heat your grill to medium-high. Leave husks on but remove silk. This creates a natural steam packet
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Grill corn until lightly charred on all sides, about 15-20 minutes total, turning occasionally. You want some kernels to get that beautiful caramelization
While corn cools, whisk together your dressing. Combine mayo, lime juice and zest, and minced garlic until smooth
Once corn is cool enough to handle, stand each ear upright in a large bowl and cut kernels off. The bowl catches all the kernels and their sweet juice
Add finely chopped jalapeño to taste - remember you can always add more heat but can't take it away. Start with half if you're unsure
Fold in crumbled cotija, sliced scallions, and chopped cilantro. The cheese should be in small crumbles for even distribution
Pour dressing over and gently fold everything together. Season with salt and smoked paprika to taste
Perfect Corn Selection
The key to amazing Mexican street corn salad is starting with great corn. Look for ears with bright green husks and golden-brown silk. Peek inside - kernels should be plump and tightly packed.
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Making It Ahead
This salad actually gets better after it sits for a bit, letting the flavors meld. I've found it's perfect made up to 4 hours ahead of serving.
Back in my catering days, I learned that cutting corn off the cob can be messy. Using a deep bowl and cutting straight down with a sharp knife makes all the difference.
After countless summer barbecues and potlucks, I've found this salad is always the first to disappear. The combination of sweet grilled corn, creamy dressing, and Mexican-inspired spices creates a dish that's both comforting and exciting. Whether you're missing authentic street corn or just looking for a new way to enjoy summer produce, this salad delivers all the flavors of Mexico in every bite. Remember, don't be afraid to adjust the heat and seasonings to make it your own!
Recipe Tips & Questions
- → Can I use frozen corn instead?
- Yes, though grilled fresh corn gives the best flavor. If using frozen, char it in a skillet to add smoky flavor.
- → What can I substitute for cotija cheese?
- Feta cheese makes a great substitute, offering a similar salty, crumbly texture.
- → How long does this salad keep?
- Store in the fridge for up to 2 days, though it's best served fresh while the corn is still crisp.
- → Can I make it spicier?
- Yes, leave the seeds in the jalapeño or add a pinch of cayenne pepper for extra heat.
- → How can I make this vegan?
- Use vegan mayo and skip the cheese, or use a dairy-free feta alternative.