Mexican Corn Salad
When people use the phrase “street food”, the first thing that leaps to mind is elote. Elote, or Mexican street corn as some of you may know it, is grilled corn on the cob slathered in a delicious creamy sauce full of citrus and spice then topped with cotija cheese.
It is truly one amazing culinary adventure. If I had to try and find one negative to this amazing dish, it would be that it does require a bunch of napkins. It is certainly not the cleanest thing out there to eat. But, never fear! That’s where this amazing recipe comes into play.
This one pot (ok, maybe like two pots) recipe takes the mess out of elote but leaves all the yumminess (not a word I know, but I don’t care).
Another fantastic thing about this recipe are the seemingly endless ways it can be used as a side dish. Even though its flavors are very much inspired by south of the border ingredients, it is certainly not limited to only Mexican dishes. If you need a quick break from potato salad this summer at your barbecue, consider this recipe here. The cool, spicy taste complements perfectly to some nicely rubbed ribs. You could also use it as a dip with some tortilla chips (like I did). Here are some other great side dish recipes.
Check out some of our other great recipes at PontchartrainKitchen.com
Mexican Corn Salad
- 5 ears of corn shucked
- 1 tablespoon of olive oil
- 1 small red onion diced
- 1 jalapeño pepper diced
- 5 green onions chopped
- 1 handful of Cilantro chopped
- 1 can of petite diced tomatoes
- 1 cup of cotija cheese or queso fresco
- 2 tablespoons of mayo
- 1/4 cup crema or sour cream
- 1/4 cup lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- In a large skillet, heat oil on medium and cook corn in oil until charred.
- Combine red onion, jalapeño, green onions, cilantro, diced tomatoes, and cotija cheese in a large bowl and set aside.
- Combine mayo, sour cream, lime juice, zest, and seasonings in a small bowl and mix well.
- When corn is charred, allow to cool a bit then add to the rest of the veggies.
- Add sauce and mix well.
- Allow salad to chill in the fridge a bit to let the flavors marry.
- Serve with a little more cheese and cilantro on top.