This Mexican corn salad is like street corn in a bowl. Flavors of charred corn, cream, spices, cojita cheese, and lime are mixed together for easy serving.
I love my recipe for Mexican Corn on the Cob, often called Elote. But, I often don’t have whole cobs of corn, especially in the winter and spring months, so I really love this Mexican Street Corn Salad that is like a deconstructed version of my favorite Elote.
Of course, I think fresh corn would probably be best here. But, since I usually make this when cobs of corn aren’t available, the recipe calls for frozen defrosted corn. You can use drained canned corn instead if you prefer that but I’m not typically a fan of it.
When I make Elote, I char cobs of corn on the grill as they would in Mexico at street stands. Here’s how I like to grill corn with the husks on, by the way. When I’m making this salad though, I simply add the kernels to a really hot skillet. I move them around for 3-5 minutes or so, and when they have some color on them, I remove them from the heat. Then I make the mayonnaise-based sauce recipe while the corn cools. Note that if you want to speed up this recipe, you don’t have to toast the corn at all. Just defrost it and continue on with the sauce.
The “sauce” that coats the corn is really delicious. It’s crema, or full-fat Greek yogurt if you can’t find crema, mixed with mayonnaise, chili powder, garlic powder, and cilantro. Doesn’t that sound delicious?
When everything is all mixed together, I crumble on cojita or queso fresco cheese and squeeze the whole dish with a little bit of lime. This lime wakes everything up and adds brightness. You can’t skip that part!
The best part about this is that you can serve it hot or cold. If you want to eat it right away, simply serve after you squeeze on the lime juice. If you want to make this ahead of time, pop it in the fridge until you’re ready to eat it later!Print
This Mexican corn salad is like street corn in a bowl. Flavors of charred corn, cream, spices, cojita cheese and lime are mixed together for easy serving.
- 4 cups frozen corn kernels, defrosted
- 1/4 cup whole milk Greek yogurt, sour cream or Mexican crema
- 1/4 cup mayonnaise
- 1/2 tsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup finely crumbled cojita cheese, feta cheese or queso fresco
- 1/2 of a lime
- Heat a large skillet over high heat.*
- Add the corn to the hot pan, and cook stirring constantly but slowly until it starts to have char marks in places, 3-5 minutes, stirring constantly so it doesn’t burn.
- Remove the corn from the pan and set aside to cool while you make the sauce.
- In a medium bowl mix together the Greek yogurt or crema, mayonnaise, chili powder, garlic and cilantro, if using.
- Fold in the corn, covering each kernel with the mayonaise mixture.
- Sprinkle the dish with the cheese and lime juice. Serve warm or refrigerate and serve cold later.
*Note: To speed up this recipe, you don’t have to toast the corn. Just defrost it and then begin at step #4.