Mexican Corn Salad
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 Corn Salad that is like a deconstructed version of my favorite Elote.
Of course, I think fresh corn is best here, but you can use frozen or canned if you like. If you’re using canned corn, make sure the corn is well-drained. If you’re using frozen corn, allow it to char for about 2 minutes longer than fresh or canned corn so it has time to warm through and thaw out.
I mentioned charring the corn earlier. When I make Elote, I char cobs of corn on the grill as they would in Mexico at streetcar stands. Here’s how I like to grill corn with the husks on, by the way. When I’m making this salad, 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 while I make the mayonnaise-based sauce recipe.
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!
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 corn, fresh works best but canned or frozen is fine
- 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.
- If you’re using canned corn, be sure to drain it well. Once your corn is ready, add it to the hot pan, charring it for 3-5 minutes, stirring constantly so it doesn’t burn. You’ll probably need 5 minutes for frozen corn to warm through and char.
- Remove the corn from the pan and set aside to cook 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.