Best 4 Mexican Street Corn Salad Recipes

Indulge in the vibrant flavors of Mexico with this zesty Mexican Street Corn Salad, a delectable combination of fresh corn, creamy mayonnaise, tangy lime, and a sprinkle of chili powder. This refreshing salad is perfect for summer gatherings, potlucks, or as a light and flavorful side dish. If you're craving a more substantial meal, try the Mexican Street Corn Pasta Salad, where tender pasta joins the classic corn mixture, creating a satisfying and colorful main course. For those who prefer a vegan option, the Vegan Mexican Street Corn Salad delivers all the authentic flavors without compromising on taste. And if you're looking for a quick and easy snack, the Mexican Street Corn Dip is a delightful treat made with just a handful of ingredients, perfect for dipping tortilla chips or veggies. With detailed instructions and vibrant photos, these recipes will guide you in recreating these Mexican street corn favorites in your own kitchen.

Let's cook with our recipes!

MEXICAN STREET CORN SALAD

Mexican Street Corn Salad image

With our recipe for Mexican Street Corn Salad, we've taken the flavors of Elote, authentic Mexican street corn, and turned it into a fun side dish. Fresh corn on the cob gets pan roasted in Country Crock® Spread so it gets that wonderful grilled flavor. Then combine it with authentic Elote ingredients, like cilantro, lime juice, and cotija cheese. This recipes makes a great side dish or serve it with tortilla chips for fun appetizer or snack.

Provided by Country Crock®

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

6 ears corn on the cob, husked
2 tablespoons Country Crock® Spread
½ teaspoon salt
2 medium fresh jalapeno peppers, seeded and chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
¼ cup mayonnaise
2 tablespoons lime juice
¼ cup chopped cilantro
2 tablespoons grated Cotija cheese

Steps:

Remove corn from cob using a sharp knife. You should have about 6 cups.
Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute.
Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.

Nutrition Facts : Calories 166.8 calories, Carbohydrate 18.9 g, Cholesterol 8.4 mg, Fat 9.9 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 314.6 mg, Sugar 3.3 g

MEXICAN STREET VENDOR STYLE CORN SALAD

Mexican Street Vendor Style Corn Salad image

I lived in southern California for many years. Around Cinco de Mayo, there would be fiestas in our neighborhood. Vendors sold grilled corn on the cob prepared with butter, mayonnaise, cotija cheese, chile powder and a lime wedge. They were so delicious! After moving, we'd crave this corn, so I altered the recipe using canned corn and mixed in the same ingredients for a similar treat that doesn't require an outdoor grill.

Provided by Parizienne

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

2 (15.25 ounce) cans whole kernel corn, undrained
1 tablespoon butter
2 tablespoons mayonnaise
¼ cup grated cotija cheese
1 pinch ground red pepper to taste
2 tablespoons lime juice, or to taste
1 sprig cilantro for garnish

Steps:

Pour the corn into a saucepan, and boil over high heat until hot. Drain well, and return to the saucepan. Stir in the butter, mayonnaise, and cotija cheese. Season to taste with ground red pepper and lime juice. Spoon into a serving dish, and garnish with a sprig of cilantro to serve.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 20.7 g, Cholesterol 9.5 mg, Fat 6.4 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 2.3 g, Sodium 394.8 mg, Sugar 3.4 g

ESQUITES (MEXICAN STREET CORN SALAD)

Esquites (Mexican Street Corn Salad) image

A tasty Mexican street corn salad with an amazing blend of sweet corn, salty cheese, sour lime juice and a hint of spicy chili powder; pure summer in a bowl. From J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats.

Provided by gailanng

Categories Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
kosher salt
2 tablespoons mayonnaise
2 ounces Cotija cheese or 2 ounces feta cheese, finely crumbled
1/2 cup finely sliced green onion
1/2 cup fresh cilantro leaves, finely chopped
1 jalapeno pepper, seeded and stemmed, finely chopped
1 -2 medium garlic clove, minced
1 tablespoon fresh lime juice
chili powder or hot chili flakes, to taste

Steps:

Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
Add mayonnaise, cheese, scallions, cilantro, jalapeno, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

Nutrition Facts : Calories 228.4, Fat 14.8, SaturatedFat 3.8, Cholesterol 16.8, Sodium 229.6, Carbohydrate 21.3, Fiber 2.9, Sugar 4.5, Protein 6.4

MEXICAN STREET CORN PASTA SALAD

Mexican Street Corn Pasta Salad image

Street corn just became a potluck favorite in this simple pasta salad.

Provided by By Karly Campbell

Categories Side Dish

Time 4h25m

Yield 10

Number Of Ingredients 8

Ingredients

1 lb uncooked pasta
1 tablespoon butter
3 ears fresh sweet corn, husks removed
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup crumbled queso fresco cheese

Steps:

Cook and drain pasta as directed on package. Cool 10 minutes.
While pasta is boiling, heat 10-inch skillet over high heat. Add butter and corn to skillet. Char the corn on each side, about 10 minutes total. Cut corn off cobs; place in large bowl.
Add cooked pasta to bowl. Top with remaining ingredients. Stir well to combine.
Refrigerate about 4 hours or until chilled before serving.

Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Seving, Sodium 490 mg, Sugar 3 g, TransFat 0 g

Tips:

For the freshest flavor, use corn that is in season.
If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain it well before using.
To roast the corn, you can use a grill, a broiler, or a stovetop grill pan.
If you are using a grill or broiler, be sure to preheat it to high heat before cooking the corn.
To roast the corn on the stovetop, heat a grill pan over medium-high heat. Add the corn and cook, turning occasionally, until it is charred and tender.
Once the corn is roasted, let it cool slightly before cutting it off the cob.
To make the dressing, simply whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, and salt. You can add chopped cilantro or red onion to the dressing for extra flavor.
To assemble the salad, simply combine the roasted corn, dressing, and any desired toppings in a large bowl. Stir to combine and serve.

Conclusion:

Mexican street corn salad is a delicious and easy-to-make side dish that is perfect for any occasion. It is made with fresh corn, a creamy dressing, and a variety of toppings. This salad is sure to be a hit with your family and friends.