Mexican Street Corn Salad

This Mexican Street Corn Salad channels all of the classic flavors of Elote. Mexican Street Corn is roasted over an open grill and commonly coated with mayonnaise and crema, chile powder, cotija, and lime juice. Usually served on a stick.

This whole recipe is easy to make. The salad is made with fresh corn that is grilled along with a poblano. Then it’s mixed with Mexican Crema, Cilantro, Onions, Lime Juice, Avocados and Cotija Cheese! If you cannot find Cotija Cheese, you can use a Queso Fresca (or if you cannot find either Feta is a great substitute as well) You just need the cheese to be a little salty and a whole lotta crumbly!!

Mexican Street Corn Salad

To make the corn, start by preheating your grill to high heat.

Next, shuck the corn and coat it in Olive Oil. Drizzle the Poblano with Olive Oil also. Place the corn cobs and Poblano on the grill. (The Poblano will be done before the corn, turn often, once charred remove from the grill.)

Cook corn for about 8 minutes, it will start popping a little and start to char. Turn often to avoid burning it.

Remove from the grill and let it cool for about 10 minutes.

Cut corn away from Cob. Remove skin and seeds from Poblano and dice it up! Add Poblano and Corn to a large bowl. Add in Cotija, Lime Juice, Cilantro, Avocado, Onions, and Crema.

Mix well! Sprinkle with Smoked Paprika.

The Mexican Street Corn Salad makes such a delicious side for any meal! Something all of your guests will love. Sweet, Creamy, and just a tiny little kick! We especially love pairing it with tacos, fajitas, carne asada, or even ribs!