The unmistakable aroma of grilled corn slathered in mayonnaise, cotija cheese, and chili powder wafting through the bustling streets of Mexico has captured the hearts of food enthusiasts worldwide. I still remember the summer evenings spent strolling through markets, the enticing scent of elotes drawing me in, a tantalizing promise of warm, comforting goodness. If you’re craving the same magic, look no further than our Mexican Street Corn Salad, a creative twist on the classic snack that’s just as easy to prepare as it is to devour. For a pasta variation try our Street Corn Pasta Salad.
Recipe Courtesy of Our Kitchen
MEXICAN STREET CORN SALAD – Easy Comfort Food
★★★★★ (55 Reviews)
Ingredients
Kernels from 4 ears of corn
1 cup mayonnaise
1/2 cup milk
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
Directions
1
Grill the corn, turning every 2-3 minutes until lightly charred and tender. Allow the kernels to cool completely.
2
In a blender or food processor, combine mayonnaise, milk, cumin, chili powder, smoked paprika, salt, and black pepper. Process until smooth.
3
In a large bowl, combine the grilled corn, mayonnaise mixture, cotija cheese, and cilantro. Stir until well combined.
4
Chill the salad in the refrigerator for at least 30 minutes before serving.
5
Mix the salad gently before serving. Devour immediately.
