Mexican food really is some of the best in the world!
Packed full of colors and flavors, the typical Mexican dish is a true delight for the senses, and if you’re looking for something a little different to classic nachos and tacos, this Mexican corn salad recipe might be just what you need.
It’s made with just a few simple ingredients, based on a traditional dish called Elote or Mexican street corn, and it’s a terrific starter or side to go along with your usual taco nights.
For the uninitiated, Elote is a super tasty dish that can be served in a few different ways, but always consists of sweet corn covered in a mixture of spices, cheese, and Mexican crema.
You’ll often spot Elote being eaten and enjoyed on the streets during Mexican holidays and festivals, usually as corn-on-the-cob.
This Mexican corn salad recipe includes many of the same ingredients usually featured in Elote recipes, with the key difference being that it’s served off-the-cob, in a big salad dish, perfect for dipping with tortilla chips or adding into your tacos too.
So what are you going to need for this recipe? Well, here are the key ingredients:
- A few cups of sweet corn
- Some cilantro
- 1/2 cup of Cotija cheese
- A lime
- A jalapeno pepper
- Some salted butter
- A red onion
- Some spices, including cumin, chipotle powder, black pepper, and salt
- Some Mexican crema
If you’re not sure about the crema, it’s basically made from mixing mayonnaise and heavy cream in equal amounts, then adding in a spoonful of lime juice, a little chipotle chili powder, and some salt to season.
Making the salad is simple enough. To start off, we recommend preparing the crema and setting it aside in the refrigerator for later on, as well as getting all of your other ingredients and spices ready.
Then, start cooking the corn and butter in a pan, being sure to stir frequently to prevent any of the kernels getting burned.
Once the corn is cooked, you can mix in your spices in amounts that suit your own personal tastes. It’s recommended to start with just a 1/4 teaspoon of cumin, chili powder, pepper, and salt, and about 1/3 of a bunch of cilantro.
Once the spices have been mixed in with the corn, you can add in the cheese, half a red onion, a jalapeno if you like a little extra heat, a squeeze of lemon, and of course, the crema too.
The whole thing can then be served either chilled from the fridge or at room temperature, and there are plenty of ways you can enjoy it, like with tortilla chips or other fun dipping snacks, or simply eaten as it is with a spoon.
It’s a great choice for special occasions, so if you have any friends coming over who love Mexican cuisine, give this recipe a try! If you happen to have any of the salad leftover afterwards, simply store it in a covered bowl or plastic container.
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Sweet and Savory
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