As I walked down the vibrant streets of Mexico City, the sweet aroma of grilled corn wafted through the air, enticing me to taste the delicious flavors of the city. Mexican street corn, also known as elotes, is a staple in Mexican cuisine, and its creamy texture and spicy kick are sure to transport you to a tropical paradise. This recipe transforms the classic street corn into a fresh and light salad, perfect for a quick and easy dinner or a side dish for your next gathering. To take your street corn to the next level, check out our Street Corn Pasta Salad – a delicious twist on the classic recipe that combines the flavors of Italy and Mexico. Get inspired and give it a try!
Recipe Courtesy of Our Kitchen
MEXICAN STREET CORN SALAD – Easy Comfort Food
★★★★★ (55 Reviews)
Ingredients
Kernels from 4 ears of corn, husked and silked
1 cup (240 ml) Mayonnaise
1/2 cup (120 ml) Sour Cream
1 tablespoon (15 ml) Lime Juice
1/2 teaspoon (2.5 mg) Ground Cumin
1/2 teaspoon (2.5 mg) Smoked Paprika
1/2 teaspoon (2.5 mg) Salt
1/4 teaspoon (1.25 mg) Black Pepper
1 cup (120 g) diced Red Bell Pepper
1 cup (120 g) diced Diced Red Onion
Cilantro Leaves, chopped (for garnish)
Directions
1
In a large bowl, whisk together the mayonnaise, sour cream, lime juice, cumin, smoked paprika, salt, and black pepper until smooth.
2
Add the kernels, diced red bell pepper, and diced onion to the bowl and stir until the corn is well coated with the dressing.
3
Let the salad sit at room temperature for 10-15 minutes to allow the flavors to meld together.
4
Garnish the salad with chopped cilantro leaves and serve immediately.
5
Enjoy as a main course, as a side dish, or as a snack – however you like it!
