Mexican street corn is a simple and delicious side dish recipe that you simply must try! You will love this Mexican street corn salad recipe.
I freeze a lot of my own veggies. Last year I got an overabundance of sweet corn. Gallons and gallons of it! I’m trying to use as much as I can before the next harvest. And it’s going to be tough because there is so much. Plain buttered corn is great, but I need some variety. Since I love street corn, this seemed like a no-brainer.
What is Mexican Street Corn?
If you go to a lot of cities, there are street vendors with all kinds of yummy treats. I discovered Elote, or Mexican Street Corn while in Miami. It’s so good, and not just sweet corn. It’s a blend of corn with cotija cheese and all kinds of spices. I decided to take this recipe and make a warm salad out of it. I think you could even blend this up and make a dip out of it.
Mexican Street Corn Recipe
- Prep Time
- 15 minutes
- Active Time
- 30 minutes
- Total Time
- 45 minutes
- Servings
- 6 people
- Courses
- Appetizer, Side Dish
- Cuisine
- Mexican
- Estimated Cost
- $5
Ingredients
- 3 cups corn off the cob
- 2 Tablespoons butter (melted)
- 1 teaspoon chipotle pepper
- ½ cup mayonnaise
- juice from one lime
- 3 Tablespoons cilantro (fresh chopped)
- 1½ cups cotija cheese (crumbled)
- 1 avocado (diced)
- ½ red bell pepper (diced)
- ½ red onion (diced)
- one jalapeno (cored, seeded, and minced)
- ½ teaspoon celery salt
- fresh black pepper (to taste)
- 6 lime wedges
Instructions
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To begin making your Mexican street corn, roast the corn on a grill if possible. A little char adds a LOT of flavors! You could also roast it in the oven for a few minutes; just be sure to caramelize some of the sugars in whichever way possible
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Next, add the corn to an oven-proof bowl or pan, and then add the melted butter. Toss to coat all of the corn.
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In another bowl, add the mayonnaise, chipotle pepper powder, half of the cilantro, lime juice, celery salt, and black pepper. Mix well and add to the corn. Mix this well too.
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Next, gently mix in the onion, peppers, jalapeno, and avocado. You want these to stay chunky, so mix carefully.
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When you have it all mixed, sprinkle the top with the cotija cheese.
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Bake this Mexican street corn in an oven at 300°F for 20 minutes or so. You'll want to cheese to melt, to lightly brown, and to warm the salad through.
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Just before serving, add the remaining cilantro and garnish with lime wedges.
Notes
If you want to make this into a dip, blend before warming.
Nutrition:
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Upping Your International Cuisine Game
There you go, a warm international salad with frozen corn that will have you longing for summer. Why not try some today?
Try our other Mexican cuisine recipes!
- Homemade Guacamole Recipe
- Homemade Flour Tortillas
- DIY Corn Chips Recipe
- How to Make Sour Cream and Creme Fraiche
What did you think of this Mexican street corn salad recipe?
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Matt Jabs says
Hi Carol. Here is some more info. You can get it at most large local grocers. Or, at a local Mexican grocery.
Blessings.
Carol L says
Just wondering about “cotija cheese.” You give links for mayonnaise, chipotle pepper and celery salt (seriously, people don’t know where to get mayonnaise, chipotle pepper or celery salt???), but I have NEVER even heard of cotija cheese.
What is it, and where do you get it? I haven’t ever seen it at my grocer, who carry tons of unusual cheeses.
Is there a substitute you can use? Like cream cheese? Goat cheese?
the recipe looks good, I’ll have to try it