Fiesta Elote Salad

$- 4 ears of fresh corn, husked and cleaned - 1 red bell pepper, diced - 1/2 cup red onion, finely chopped - 1 cup cherry tomatoes, halved - 1/2 cup cotija cheese, crumbled - 1/4 cup fresh cilantro, chopped - 2 tablespoons mayonnaise - 2 tablespoons Greek yogurt (or sour cream) - 1 tablespoon lime juice - 1 teaspoon chili powder - Salt and pepper to taste To make this Mexican street corn salad pop with flavor, we need fresh, vibrant ingredients. Start with sweet corn, which gives the salad its base. Grilling the corn adds a smoky taste that makes this dish special. Next, a red bell pepper adds crunch and sweetness. Red onion brings in a mild bite, while cherry tomatoes give juicy freshness. Cotija cheese adds a creamy and tangy element that ties it all together. Finally, fresh cilantro adds a burst of herbal flavor. For the dressing, I like using mayonnaise and Greek yogurt or sour cream for creaminess. Lime juice brightens the dish, while chili powder adds a hint of spice. Don’t forget salt and pepper to season it perfectly. These ingredients combine to create a refreshing and delicious salad that is sure to impress! {{ingredient_image_1}} Preheating the Grill Start by heating your grill to medium-high. This step is key for great flavor. Cooking Time and Techniques Place the corn directly on the grill. Cook it for about 10 minutes. Turn the corn often to get an even char. You want those nice grill marks for taste and looks. Once grilled, take the corn off the grill and let it cool. Cutting Corn Off the Cob Once the corn is cool enough to handle, grab a sharp knife. Carefully cut the kernels off the cob. Aim for a large mixing bowl to catch all the corn. Mixing Vegetables and Cheese Now, add the diced red bell pepper, chopped red onion, halved cherry tomatoes, and crumbled cotija cheese into the bowl. Mix these fresh ingredients with the corn. This combination adds great texture and taste. Whisking Ingredients In a small bowl, combine mayonnaise, Greek yogurt, lime juice, chili powder, salt, and pepper. Use a whisk to blend everything until it’s smooth. Adjusting Seasoning Taste the dressing. If it needs more flavor, add a pinch of salt or more lime juice. Adjust it to your liking. Gently Mixing Ingredients Pour the dressing over the corn mixture. Use a spatula to gently mix everything together. Make sure all the ingredients get coated well. Refrigeration Time and Tips Cover the bowl and place it in the fridge for at least 30 minutes. Chilling helps the flavors blend beautifully. Enjoy this fresh salad at your next gathering! - Avoiding Common Mistakes: Always preheat your grill. This step helps to avoid sticking. If you place corn on a cold grill, it may not cook evenly. Turn the corn every few minutes to get nice char. - Achieving Perfect Grill Marks: To get those beautiful grill marks, place corn at an angle on the grates. Cook for about 2-3 minutes on each side. Don't rush; let the corn sit before turning. - Additional Seasonings: While chili powder adds great taste, try adding garlic powder or paprika for depth. A pinch of cumin can also bring a smoky flavor. - Ingredient Substitutions: No cotija cheese? Feta cheese works well too. If you want a creamier base, swap Greek yogurt for sour cream. - Serving Suggestions: Serve the salad in a bright bowl to highlight its colors. You can also layer it in a glass for a fun look. - Garnishing for Visual Appeal: Add extra cilantro on top for a fresh look. A sprinkle of chili powder adds color and a hint of spice. Lime wedges on the side boost freshness and invite flavor. Pro Tips Grill to Perfection: Make sure to rotate the corn every few minutes to achieve even charring and enhance the smoky flavor. Fresh Ingredients Matter: Use the freshest corn you can find for the best sweetness and texture in your salad. Customize Your Spice: Adjust the chili powder according to your heat preference; you can even add chopped jalapeños for an extra kick! Chill for Flavor: Allowing the salad to chill for at least 30 minutes helps the flavors meld beautifully, making each bite more delicious. {{image_2}} To make a spicy version of Mexican Street Corn Salad, add jalapeños or hot sauce. Start with one diced jalapeño. If you like more heat, add more. You can also mix in hot sauce to the dressing. A few drops of your favorite sauce can really kick up the flavor. Adjust the heat to suit your taste. If you want a vegan version, swap out the dairy products. Use vegan mayonnaise instead of regular mayonnaise. For the cheese, try using vegan cheese or nutritional yeast. Greek yogurt can be replaced with a dairy-free yogurt. These swaps keep the creamy texture without using animal products. You can change this salad based on what’s in season. In summer, add diced cucumbers or radishes for crunch. In fall, roasted butternut squash can bring warmth. For spring, try adding peas or asparagus. You can also adapt this salad for holidays. Add festive colors like red peppers for Christmas or corn for a summer BBQ. Get creative and make it your own! To keep your Mexican street corn salad fresh, store it in an airtight container. This helps keep the flavors inside and prevents any odors from the fridge. If you have leftovers, make sure to refrigerate them within two hours after serving. - How to Store Leftovers: - Place the salad in a clean, airtight container. - Use plastic wrap or a tight lid to seal it. - Shelf Life: - This salad lasts for about three to five days in the fridge. - Always check for any signs of spoilage before enjoying leftovers. You can freeze this salad, but it may change the texture. The corn and veggies might become softer when thawed. - Best Practices for Freezing: - If you want to freeze it, store the salad without the dressing. - Place the salad in a freezer-safe container or bag. - Try to remove as much air as possible to prevent freezer burn. - Thawing and Reusing: - To use frozen salad, move it to the fridge and let it thaw overnight. - Once thawed, mix in fresh dressing to restore flavor and moisture. Yes, you can make this salad ahead of time. It tastes even better after chilling. Here are some tips for preparation in advance: - Grill the corn and cut it off the cob. - Mix all other ingredients except cilantro. - Wait to add the dressing until just before serving. - Stir in chopped cilantro right before serving for freshness. This salad pairs well with many dishes. Here are some suggested pairings: - Grilled chicken or steak adds protein. - Tacos or burritos complement the flavors. - Serve with tortilla chips for crunch. - It also works great next to a fresh salsa. The salad lasts about 3 days in the fridge. Here’s some storage advice: - Store it in an airtight container. - Keep it cool to maintain freshness. - If the dressing separates, just stir it again before eating. This post shared how to make a tasty Mexican Street Corn Salad. We explored fresh ingredients like corn, bell peppers, and Cotija cheese. Then, we walked through grilling corn and creating a creamy dressing. I also gave tips for flavor and presentation, plus fun variations. In closing, this salad is easy to make and great for gatherings. It’s fresh, colorful, and full of flavor. Enjoy making it for your next meal!$

A vibrant and fresh salad featuring grilled corn, bell peppers, and a creamy dressing.

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine Mexican

Servings 4

Calories 250 kcal

Ingredients

4 ears fresh corn, husked and cleaned
1 whole red bell pepper, diced
0.5 cup red onion, finely chopped
1 cup cherry tomatoes, halved
0.5 cup cotija cheese, crumbled
0.25 cup fresh cilantro, chopped
2 tablespoons mayonnaise
2 tablespoons Greek yogurt (or sour cream)
1 tablespoon lime juice
1 teaspoon chili powder
to taste salt and pepper

Instructions

Preheat your grill to medium-high heat. Place the corn directly on the grill grates and cook, turning occasionally, until charred and cooked through, about 10 minutes. Remove from grill and let cool.
Once the corn is cool enough to handle, carefully cut the kernels off the cobs into a large mixing bowl.
Add the diced red bell pepper, chopped red onion, halved cherry tomatoes, and crumbled cotija cheese to the bowl with the corn.
In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, chili powder, salt, and pepper until smooth. Adjust seasoning to taste.
Pour the dressing over the corn mixture and gently stir until everything is combined and evenly coated.
Fold in the chopped cilantro.
For the best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

Serve in a colorful bowl, garnished with extra cilantro and chili powder. Lime wedges can be served on the side.

Keyword corn, fiesta, fresh, grilled, salad