Mexican Street Corn Salad

8 Servings
30 min

There is nothing more I look forward to in late summer then a visit to my local farmer’s market to get some fresh Michigan corn! It’s so sweet and delicious, it barely requires any cooking! I love a summer barbecue with simple corn on the cob served alongside. To give it some extra flavor, Mexican Street Corn, or elote, is so good, but quite messy. Corn on the cob is cooked then basted with a seasoned mayo mixture and dunked in Cotija cheese and spices. For a corn dish that’s easier to eat and just as flavorful, try esquites - basically elote in a bowl!


Start by grilling the corn over high heat just to give it some char, then cut it off the cob. The kernels are mixed with roasted poblano peppers (or jalapeño if you prefer), and then dressed with lime juice, cilantro, mayo, cumin, smoked paprika and chili powder. Parmesan serves as an easy stand in for the Cotija, and you’re on your way to an awesome summer side dish, or even serve as a salsa with tortilla chips! This dish works hot or cold, and I love to serve it with extra cilantro and lime wedges, and don’t skip the quick-pickled red onion!

Recipe details

  • 8  Servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients

Mexican Corn Salad

  • 8 ears fresh Michigan corn
  • 1 poblano pepper
  • Juice from 2-3 limes (about 2 Tbsp)
  • 2 Tbsp mayonnaise
  • 2 Tbsp parmesan cheese
  • 2 Tbsp chopped fresh cilantro
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt

Instructions

Mexican Corn Salad

Remove husks and silks from corn. Spray lightly with cooking spray and cook over a hot grill until nicely charred all over. When cool enough to handle, cut kernels off cob and place into a large bowl.
Place whole poblano pepper on grill with corn, turning until skin has turned completely black. Place in a bowl and cover with plastic wrap to steam about 15 minutes. Then, using a paper towel, gently rub off all the charred skin. Dice up the pepper, removing the seeds inside if you prefer less spice, and place in bowl with corn.
Combine all the rest of the ingredients in a small bowl and whisk together to make the dressing. Then toss with corn and peppers. Season to taste with additional salt and lime, if desired.
Place in a serving bowl or platter and top with extra cilantro, lime wedges, and pickled onions alongside.  (See below)

Pickled Onions

These quick-pickled red onions belong in your fridge and on your table all summer long. From tacos to salads, to pulled pork sandwiches and even burgers & dogs, these onions put a fresh spin on all your summer meals.
Slice one medium red onion very thinly, and stuff it into a mason jar or other container with a tight-fitting lid. In a separate bowl, dissolve 1 tsp salt and 1 tsp sugar in 1/2 c hot water. Whisk until fully dissolved, then add 1/2 c red wine vinegar. Pour the pickling liquid into the jar with the onions. These taste great after about an hour, but will (maybe!) last in your fridge 1-2 weeks.

Comments

  • Lynnruddrudd3 Lynnruddrudd3 on May 06, 2021

    ****Pickling onions try using fresh orange juice. Warm them up to soften and then chill 😋

  • Paula Jones Paula Jones on May 11, 2021

    I don’t know if I have ever tasted a poblano pepper and who knows what a jalapeño tastes like (they’re too hot to taste!). I don’t care for green bell pepper, although I do eat red, yellow or orange bell peppers in moderation. I usually only prepare food for myself, so I tend to stick with what I like. Since I don’t like the green bell pepper am I really missing much by using another pepper in their place or in place of other green peppers?

    • Dinner Club Diaries Dinner Club Diaries on May 11, 2021

      I don't like green pepper at all! Any color pepper will do. Poblanos are nice Because they are green but don't have the stringent taste of a regular green pepper, with just a hint of heat!

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