Best 4 Mexican Street Vendor Style Corn Salad Recipes

**Savor the Vibrant Flavors of Mexican Street Vendor-Style Corn Salad: A Culinary Journey Through Authentic Mexican Cuisine**

Embark on a culinary adventure to the bustling streets of Mexico with this tantalizing Mexican Street Vendor-Style Corn Salad. This vibrant dish captures the essence of authentic Mexican cuisine, blending the flavors of fresh corn, crisp vegetables, tangy lime, and a hint of spice. With a symphony of textures and a burst of colors, this salad is a true fiesta for the senses. Dive into the medley of recipes featured in this article, each offering a unique twist on this beloved street food. From the classic corn salad brimming with juicy corn kernels, crisp cucumbers, and zesty lime dressing to the tantalizing elote-inspired salad adorned with cotija cheese and chipotle mayonnaise, these recipes promise an explosion of flavors. Get ready to transport your taste buds to the vibrant streets of Mexico with this delectable corn salad experience.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED MEXICAN STREET CORN SALAD

Grilled Mexican Street Corn Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

Neutral oil, for the grill grates
6 ears corn, shucked
4 scallions
2 jalapenos
1 red bell pepper
1/3 cup sour cream
1/4 cup mayonnaise
1 teaspoon chipotle chile powder
Zest and juice from 1 lime
1 clove garlic, grated on a rasp grater
One 15-ounce can black beans, drained and rinsed
1 cup grated Pecorino-Romano cheese
Kosher salt and freshly cracked black pepper
Hot sauce, as needed, optional
1/4 cup chopped fresh cilantro
8 slices crispy bacon, cooked using the Mauro Method and crumbled (see Cook's Note)

Steps:

Preheat a grill to high heat. Oil the grates well.
Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.

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 CORN-CHICKEN SALAD

Mexican Street Corn-Chicken Salad image

Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!

Provided by Christa Lewis

Categories Corn Salad

Time 20m

Yield 4

Number Of Ingredients 16

Ingredients

1 cup mayonnaise
¼ cup crumbled cotija cheese
¼ bunch cilantro, finely chopped
1 clove garlic, minced
½ medium lime, juiced
1 teaspoon chili powder
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon ground cumin
salt and ground black pepper to taste
2 cups shredded cooked chicken
1 (15.25 ounce) can whole kernel corn, drained
1 (6 ounce) can sliced black olives
1 medium head butter lettuce, torn
1 medium avocado, sliced
2 tablespoons crumbled cotija cheese, or to taste
4 sprigs cilantro

Steps:

Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
Add chicken, corn, and olives to dressing and toss to coat.
Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 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 Corn Salad

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

Tips:

For the freshest flavor, use fresh corn on the cob. If using frozen corn, thaw it completely before using.
Roast the corn on the cob over high heat to get a slightly charred flavor.
Use a variety of toppings for your corn salad, such as cotija cheese, cilantro, red onion, avocado, and lime wedges.
Feel free to experiment with different dressing options, such as a simple vinaigrette, a creamy avocado dressing, or a spicy chili-lime dressing.

Conclusion:

Mexican street vendor-style corn salad is a delicious and refreshing dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, smoky, or cheesy, there is a corn salad recipe out there for you. So next time you are looking for a quick and easy side dish, give Mexican street vendor-style corn salad a try. You won't be disappointed!