Mexican Street Corn Salad
Looking for a fresh, fun twist on a Taco Tuesday classic? Look no further! This Mexican Street Corn Salad with Crumbled White Cheese Over Tortilla Chips combines all the bold, tangy flavors of elote with the satisfying crunch of tortilla chips. Perfect as a party appetizer, snack, or a creative side dish, this recipe is easy to whip up and guaranteed to be a crowd-pleaser. Let’s dive in!
The Recipe: Mexican Street Corn Salad with Tortilla Chips
Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 10 minutes
Ingredients
- 4 ears of corn, husked (or 3 cups frozen corn, thawed)
- 2 tablespoons vegetable oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 clove garlic, minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/3 cup crumbled Cotija or queso fresco
- Salt and pepper, to taste
- Tortilla chips (enough for serving, about 6 cups)
Optional Add-Ons
- Diced tomatoes for a fresh, juicy burst
- Diced jalapeños for extra heat
- Sliced green onions for added crunch
Instructions
- Char the Corn – For that smoky street corn flavor, cut the kernels off the cob.
Heat vegetable oil in a skillet over medium-high heat, add the corn, and cook for 7-10 minutes until slightly charred. Let it cool.
- Mix the Dressing – In a small bowl, whisk together mayonnaise, sour cream (or crema), smoked paprika, chili powder, garlic, lime juice, salt, and pepper. Taste and adjust seasoning as needed.
- Combine the Salad – Toss the charred corn in the dressing until evenly coated. Add fresh cilantro for a burst of flavor.
- Assemble the Dish – Spread tortilla chips on a large serving platter. Spoon the prepared corn salad over the chips.
- Top It Off – Generously sprinkle crumbled Cotija or queso fresco over the top.
- Add Extra Flair – For those who love to customize, sprinkle on diced tomatoes and jalapeños or sliced green onions.
- Serve and Enjoy — Serve immediately and watch it disappear!
Why You’ll Love This Dish
This dish is the perfect harmony of textures and flavors. The creamy, tangy street corn salad pairs beautifully with the crunch of tortilla chips, while the cheese adds a salty, savory finish. Whether you’re hosting a Taco Tuesday bash or just looking for a new snack idea, this recipe is as versatile as it is delicious.
Pair It Up:
Check out our margarita recipes!
Turn Up the Flavor with Elote: Grilled Mexican Street Corn!
Hola, taco enthusiasts! Are you ready to add a little Mexican street food magic to your Taco Tuesday? Say hello to Elote, the deliciously addictive grilled Mexican street corn. Slathered in creamy mayo, seasoned with chili powder, and sprinkled with cheese and cilantro, this tasty treat is the perfect complement to your taco feast. Let’s get grilling!
Ingredients:
- 4 ears of corn, husks removed
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1/2 cup cotija cheese, crumbled (or Parmesan cheese as an alternative)
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
- Prep the Corn: Preheat your grill to medium-high heat. Brush the ears of corn with a little bit of oil to prevent sticking.
- Grill the Corn: Place the corn on the grill and cook for about 10-12 minutes, turning occasionally, until the corn is charred and cooked through. The kernels should be tender and have a nice smoky flavor.
- Prepare the Sauce: While the corn is grilling, mix together the mayonnaise, sour cream (or Mexican crema), lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper in a medium bowl. This creamy, zesty sauce will be the star of your Elote!
- Slather the Corn: Once the corn is grilled to perfection, remove it from the grill and immediately slather each ear with the prepared sauce. Make sure every kernel gets a generous coating.
- Add the Toppings: Sprinkle the coated corn with crumbled cotija cheese (or Parmesan) and fresh cilantro. The cheese adds a wonderful salty kick, while the cilantro brings a fresh, herbal note.
- Serve and Enjoy: Serve the Elote with lime wedges on the side for an extra burst of citrusy goodness. Dive in and enjoy the incredible flavors of this classic Mexican street food!
Pro Tips:
- For an extra smoky flavor, you can leave the husks on while grilling and peel them back before slathering with sauce.
- Adjust the amount of chili powder based on your heat preference.
- If you can’t find cotija cheese, feta cheese also works well as a substitute.
Elote is the perfect addition to your Taco Tuesday lineup or weekend barbeque, bringing the vibrant flavors of Mexican street food right to your backyard. ¡Buen provecho!
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