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Whip up this fun Mexican street food twist in your own kitchen with our bright and bold corn salad. This crowd-pleaser takes everything you love about elotes and turns it into a cool, shareable treat that's packed with creamy, spicy, and tangy flavors. The sweet charred corn mixes perfectly with crunchy veggies and a thick, zingy dressing that'll make you feel like you're standing in a bustling Mexican square.
When I made this for my kid's graduation bash last year, folks couldn't get enough. Everyone kept asking how I made it. Even my mother-in-law, who never strays from her old-school cooking, asked me to write it down for her twice.
Key Ingredients
- Sweet corn: Look for ears with juicy kernels that pop when you press them, with fresh green husks
- Rich mayonnaise: Forms that smooth, thick base that sticks to each kernel just right
- Cotija cheese: Adds that real-deal salty kick (feta makes a great stand-in too)
- Juicy limes: Give that tangy pop that makes everything taste better
- Snappy cabbages: Add that must-have crunch and beautiful color mix
- Fresh cilantro: Brings that classic Mexican herb flavor
- Jalapeños: Add a nice warmth that slowly builds as you eat
Making Your Street Corn Masterpiece
- Fire Up:
- Get your grill nice and hot to medium-high heat.
- Butter Time:
- Slather each corn ear with butter, letting it soak into all the kernels.
- Get That Sizzle:
- Put corn on the hot grill, turning now and then until you see golden brown spots all around.
- Prep Your Veggies:
- While corn cools down, cut cabbage into thin strips and chop peppers into small chunks.
- Mix It Up:
- Stir mayo with fresh lime juice until smooth, then add spices bit by bit.
- Bring It Together:
- Toss charred corn kernels with your cut-up veggies, pour dressing over top and mix well.
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I grew up in Arizona where we ate street corn at every summer party. My grandma always put a tiny bit of cinnamon in the mayo mix. It adds this surprising warmth that makes everyone wonder what your secret is.
Great Food Combos
Make this bright salad part of a bigger meal by serving it with grilled steak tacos, fresh guacamole, or tangy fish tacos. For something lighter, try it next to grilled shrimp on skewers or spoon it over crisp lettuce leaves for a cool lunch option.
Make It Your Own
Try different cheeses like queso fresco or crumbled goat cheese to switch things up. If you can't do dairy, crushed seasoned nuts work great too. Throw in some diced avocado for extra creaminess or add toasted pumpkin seeds for more crunch.
Storage Smarts
Put leftovers in a container with a tight lid, and keep the dressing separate if you're making it ahead. The cabbage stays crunchy for up to three days in the fridge. To perk up leftover corn kernels, just warm them quickly in a hot pan to bring back that charred taste.
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I've made this dish countless times, and I've noticed the real magic happens when the hot corn first meets the cool, creamy dressing. It's become the dish I bring to everything from casual cookouts to fancy dinner parties, and it always gets people smiling and asking for the recipe.
Frequently Asked Questions
- → Can this corn salad be made in advance?
- Sure! Grill the corn and whip up the dressing up to a day ahead. Keep them apart until just before serving so it stays fresh and crisp.
- → What's a good swap for cotija cheese?
- Feta crumbles or finely grated parmesan are great substitutes with a similar salty kick if cotija's unavailable.
- → How can I make this without grilling?
- No grill? No problem! Use a cast-iron pan or broil the corn. Turn the ears occasionally until they're lightly browned and tender.
- → How long will this stay good?
- Chilled leftovers keep well for up to two days. The flavors hold up, though the corn might soften a tad.
- → How do I make this spicier?
- Kick up the heat by using all the jalapeño seeds, adding more chili powder, or mixing in a splash of hot sauce.