MEXICAN STREET CORN SALAD
This Mexican Street Corn Salad recipe is a healthy, simple interpretation of elote, the delicious Mexican street vendor version of old fashioned corn! When I lived in San Antonio, I was a speedy leave The Pearl, a trendy neighborhood with a bangin’ Mexican street nourishment restaurant. Which implied that anytime I was just 10 minutes away from a margarita/sangria slush and elite. Elote is a Mexican grilled natural corn that is rolled in cotija cheese and slathered with a sour cream/mayo sauce. They’re paradise. But since I live in Holland, I’m around 2718 minutes away from said slush + elote, which is naturally a bit of an issue. So I set out to create my own! This is a healthy Mexican Street Corn Salad, the salad part meaning you can toss it on literally everything. Eggs, tacos, chips, toast, burritos, salad, spoon… they’re all ideal vessels with which to breathe in this street corn salad.
MEXICAN STREET CORN SALAD INGREDIENTS
- Dressing: Traditional elote is served with mayonnaise, but we’re helping it up by using plain Greek yogurt for a snappy spiced dressing.
- Corn: Use old fashioned corn or cans of corn, anything that is easiest for you! We’ll quickly cook it to build up those toasty roasted flavors.
- Black Beans: Black beans are great, but you could sub any canned bean you have close by (kidney and pinto beans also work great).
- Chime Pepper: A diced ringer pepper adds freshness and mash to our salad.
- Red Onion: Finely cleaved zingy onion brightens things up.
- Cilantro: Don’t skimp on the cilantro, which adds that distinctly Tex Mex style (the cilantro haters can forget about it if need be).
- Cotija or Feta Cheese: Use cotija cheese if possible, however crumbled feta is a good substitute.
- Flavor Makers: Garlic, lime, and salt unite everything into elote salad bliss.
WHAT IS MEXICAN STREET CORN?
Mexican street corn, or elote, is a grilled fresh corn that is slathered with a spiced sour cream/mayo sauce and rolled in brittle cotija cheese. Mexican Street Corn Salad is a potluck-prepared version of it, tossing in a couple of include ins and helping up the sauce with Greek yogurt!
IS MEXICAN STREET CORN SERVED HOT OR COLD?
You can serve this Mexican Street Corn Salad warm (from the grilled corn when you first make it), but it can also be chilled and served cold (ideal for bringing to potlucks!)Print
This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!
- ½ cup plain nonfat yogurt* 80 g
- 1 Tbsp lime juice 15 mL
- 1 tsp honey 5 g
- ½ tsp paprika
- ¼ tsp cumin
- ¼ tsp salt
- 2 Tbsp lime juice 30 mL
- 1 cup canned black beans 200 g, drained and rinsed
- ½ cup packed fresh cilantro chopped
- Splash of oil
- 4 ears corn about 3 cups, 285 g of kernels, shucked and kernels removed
- ½ cup chopped red onion 35 g
- 1 red bell pepper seeded and chopped
- ½ cup cotija cheese 88 g, crumbled, can sub feta
- 1 clove garlic minced
Dressing: Mix all dressing ingredients and set aside.
Cook Corn: Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**
Serve: In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!
- *If using Greek yogurt, add a dash of milk to thin it out.
- **Alternatively, cook the ears of corn on the grill, then remove kernels and mix into garlic, lime juice, and salt.
- Category: SALAD
- Cuisine: MEXICAN
Keywords: MEXICAN STREET CORN SALAD