Okay, Let Me Tell You About This Street Corn Salad
So, last summer, I got completely obsessed with those elote street corn carts at the fair. You know the type: corn everywhere, mayo on your chin, cheese stuck in your teeth, and zero regrets. Well, one day I decided, why not just make it a salad? Less mess, less risk of dropping a whole cob on my flip-flops (which 100% happened once—don’t recommend). And now, I've tweaked and tossed and taste-tested my way to this bowl of magic. There's just something about the creamy-spicy-tangy combo that makes it impossible to stop eating. My friends call it 'that salad' now, which is honestly a title I’ll take.
Why You'll End Up Craving This (At Least I Do)
I make this when I want to impress people but don’t want to actually try that hard (lazy cook’s secret weapon, right here). My family goes nuts for it—my cousin once ate half the bowl before dinner even started. It's perfect for potlucks, BBQs, or random Tuesdays when you need something that feels like sunshine in a bowl. Plus, you can serve it warm or cold; I mean, how many salads can you actually say that about? If you’re not a fan of mayo, just hang tight—I’ve tried it with Greek yogurt too, and honestly, nobody noticed the difference (except my brother, who claims he can taste the difference between every single white condiment, but he also insists Miracle Whip is 'fancy' so make of that what you will).
What You’ll Need (And What I Swap In When I Forget Stuff)
- 4 cups corn (fresh off the cob is best, but defrosted frozen corn totally works; canned in a pinch—I won’t judge)
- ⅓ cup mayonnaise (sometimes I do half mayo, half sour cream if the mayo's running low)
- ½ cup cotija cheese, crumbled (feta works if cotija’s elusive in your area—my grandma always said 'just use what's in the fridge, mija')
- ¼ cup chopped cilantro (skip it if you’re one of those coriander-soap people, or swap parsley)
- ½ teaspoon chili powder (or smoked paprika if you like that vibe)
- Juice of 1 lime (or two if you want it punchier—sometimes I just squeeze until my hand gets tired)
- 2 green onions, sliced thin
- 1 small jalapeño, minced (or leave it out if you’re heat-shy; I've done both)
- Salt and pepper—just a couple pinches to taste
How I Make It (With Some Real Talk Along the Way)
- Charring the Corn: Either toss your corn in a hot, dry skillet for about 6-ish minutes (it should start getting those little brown bits), or, if it’s grilling season, throw it right on the barbecue. Sometimes I even use the broiler, but then I forget and it burns—so set a timer. Important.
- Mix Up the Dressing: In a big bowl, whisk together the mayo, lime juice, chili powder (or whatever spice you're using), and a pinch of salt and pepper. This is where I usually sneak a taste and go, "hmm, maybe just a little more lime."
- Combine Everything: Add your charred corn (let it cool a bit first or you’ll melt the dressing), green onions, jalapeño, cilantro, and most of the cheese to the bowl. Toss it all together and try not to eat it straight out of the bowl—though, honestly, who’s watching?
- Finishing Touches: Sprinkle the rest of the cheese on top, add a little extra chili powder if you’re feeling fancy, and maybe some more cilantro if it looks a little sad or sparse.
- Serve It Up: Sometimes I chill it for 30 minutes, sometimes I serve it warm; both work. Don’t worry if it looks a bit weird at this stage—it always comes together after a good toss.
A Few Notes That Took Me a While to Figure Out
- If your corn is a little sweet, that’s actually awesome—it balances the tang and spice.
- Once I tried bottled lime juice. Nope. Just, don’t. The fresh stuff actually makes a difference.
- Sometimes I add a little hot sauce (Cholula is my go-to), but I mean, you do you.
- And if your mayo freaks you out (you know who you are), Greek yogurt is a good save but don’t go full yogurt or it gets weirdly tangy.
All the Variations I’ve Tried (And One I’ll Never Repeat)
- Add black beans: Makes it heftier—good for lunch. I once tried chickpeas. Too firm, not a vibe.
- Crumbled bacon: For when you want to be extra. Sometimes I do turkey bacon but, honestly, regular is tastier.
- Mango or red bell pepper: Adds a pop of color and sweetness.
- Avocado: I love this version, but add it right before serving or it goes brown and sad.
Equipment (Or What I Use When I Can’t Find My Skillet)
- A big salad bowl
- Skillet or grill (but once I just microwaved the corn and then torched it with a lighter... don’t recommend, but it worked in a pinch!)
- Sharp knife and cutting board
- Mixing spoon or whatever smacks the least when it hits the bowl
How Long Will It Last? (Not Long Here, Honestly)
You can keep this in an airtight container in the fridge for 2-3 days, but in my house, it’s usually gone by breakfast the next day. If you do have leftovers, maybe give it a quick stir because the dressing settles a bit.
How I Serve It (And How My Dad Eats It, Which Is Weird)
I love it as a side with grilled chicken or fish (last week I had it with salmon and wow, just wow), but my dad puts it on top of tortilla chips and calls it dinner. Sometimes I scoop it into lettuce cups for folks who like feeling wholesome. If you’re feeling wild, toss it on top of nachos—yes, it’s amazing.
Pro Tips I Learned the Hard Way
- Don’t try to char the corn while doing three other things. I did and ended up with popcorn... in my skillet. Stick with it, one task at a time.
- Add the cheese last so it doesn’t disappear into the dressing. Trust me, I’ve lost a whole block to that salad once.
- If you’re using frozen corn, let it dry off a bit before charring so it doesn’t steam instead—and you want those crispy bits.
Wait, You Have Questions? Let’s Do This
Q: Can I make this dairy-free?
Totally! Use a vegan mayo (I like Just Mayo) and skip the cheese or grab a plant-based feta. You might need a pinch more salt though.
Q: Can I make it ahead of time?
Yep. I think it actually tastes better the next day, but you should probably add the cilantro and cheese right before serving if you want it to look pretty.
Q: What if I don’t like cilantro?
No shame! Just use parsley or, if you’re feeling fancy, a little fresh oregano. Actually, once I skipped herbs altogether and it was still good.
Q: My kids can’t handle spice—any tips?
Just skip the jalapeño and go easy on the chili powder. You can serve hot sauce on the side for anyone who wants a kick.
For more inspiration (and some mouthwatering corn recipes), check out this elote recipe from Simply Recipes or Serious Eats' take on esquites. Sometimes I get lost in those sites for hours, but hey, it's research right?
Alright, if you make this Elote-Inspired Street Corn Salad, let me know what weird or wonderful twist you come up with. Or just eat it straight out of the bowl and pretend you meant to. Happy cooking!
Ingredients
- 4 cups fresh or frozen corn kernels (about 5 ears)
- ⅓ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
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1Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, about 8-10 minutes. Remove from heat and let cool slightly.
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2In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper until well combined.
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3Add the charred corn to the bowl and toss to coat evenly with the dressing.
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4Fold in the crumbled cotija cheese and chopped cilantro, reserving a little of each for garnish if desired.
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5Transfer the salad to a serving dish, garnish with reserved cotija cheese and cilantro, and serve immediately or chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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