Pin it
Experience the authentic taste of Mexican street food with this vibrant and crowd-pleasing corn salad. Based on traditional elotes, this dish combines charred sweet corn, fresh vegetables, and a creamy, tangy dressing that captures the essence of street-side Mexican cuisine. The combination of textures and flavors creates an irresistible dish that works perfectly for casual gatherings or special occasions.
This recipe has become a neighborhood favorite at our summer cookouts. Even the pickiest eaters come back for seconds, and I always get asked to bring it to community gatherings.
Key Ingredients
- Sweet corn: Choose fresh ears with bright green husks and firm, plump kernels
- Mexican crema or mayonnaise: Forms the base of the creamy dressing
- Cotija cheese: Adds authentic salty flavor (substitute with feta if needed)
- Fresh lime juice: Provides essential citrus tang
- Red and green cabbage: Creates color and crunch
- Fresh cilantro: Adds traditional herb flavor
- Fresh jalapeños: Provides gentle heat
Preparation Method
- Prepare the Grill:
- Preheat to medium-high heat for perfect charring.
- Season the Corn:
- Brush ears with melted butter and a pinch of salt.
- Grill the Corn:
- Cook until evenly charred, turning regularly for even cooking.
- Prep Vegetables:
- Finely shred cabbage and dice peppers while corn cools.
- Mix Dressing:
- Combine mayo, lime juice and seasonings until smooth.
- Combine:
- Toss corn kernels with vegetables and coat with dressing.
Pin it
The technique for this recipe was passed down from my grandmother, who learned it from local street vendors in Mexico City. Her special touch was adding a tiny sprinkle of ground chile de arbol for extra depth.
Serving Suggestions
Serve this salad alongside grilled meats, fish tacos, or fresh tortillas. It also makes an excellent topping for tostadas or a filling for street-style tacos. For a complete meal, pair with black beans and Mexican rice.
Variations
Adapt this recipe by using different cheese varieties like queso fresco or aged manchego. Add diced mango for sweetness, or roasted poblanos for smokiness. For extra protein, top with grilled shrimp or black beans.
Storage Tips
Store components separately if preparing in advance. The dressed salad keeps well for two days in the refrigerator. For best results, bring to room temperature before serving and refresh with a squeeze of lime juice.
Pin it
This salad has become a cornerstone of my summer cooking repertoire. The combination of charred corn, creamy dressing, and fresh vegetables creates a dish that honors traditional Mexican street food while adapting perfectly to modern entertaining.
Frequently Asked Questions
- → Can I prepare this Mexican Corn Salad in advance?
- Absolutely. You can grill the corn and mix up the dressing ahead of time—up to a day before serving. Store them separately, then toss everything together when you're ready to eat so it stays fresh and crispy.
- → What can I use if I can't find cotija cheese?
- No cotija? No problem. Swap it with crumbled feta or parmesan for a similar salty kick.
- → How do I make this salad without using a grill?
- If you don't have a grill, just use a broiler or a cast-iron skillet. Cook the corn until it's lightly charred and perfectly tender, turning it as needed.
- → How long will this salad stay good in the fridge?
- Once dressed, it'll keep fresh for about 2 days in the fridge. The cabbage will stay crisp, though the corn might soften a little.
- → How do I make this dish spicier?
- For extra heat, keep the seeds in your jalapeño or add another one. You can also add more chili powder or sprinkle in some hot sauce.