Mexican Street Corn Salad

The vibrant world of Mexican street food is a tantalizing celebration of flavors, colors, and shared experiences. Among its many enticing offerings, elote—grilled corn on the cob—stands out as a beloved icon that captivates locals and visitors alike. This popular street food, often slathered in creamy sauces and sprinkled with spices, embodies the essence of communal eating in Mexico, where vendors gather crowds with the irresistible aroma of charred corn. As summer approaches, bringing with it sunny days and outdoor gatherings, the idea of enjoying elote transforms into a refreshing and nutritious dish: Zesty Mexican Street Corn Salad.

Discover the vibrant flavors of Mexican cuisine with the Zesty Mexican Street Corn Salad! This refreshing dish captures the essence of traditional elote, combining smoky grilled corn, cherry tomatoes, creamy avocado, and zesty lime for a delicious, colorful salad that's perfect for picnics, barbecues, or family gatherings. Packed with nutritious ingredients and bursting with flavor, this salad is a delightful way to celebrate summer and share a taste of Mexico with loved ones.

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Ingredients

4 ears of fresh corn, husked

1 cup cherry tomatoes, halved

1/2 red onion, finely diced

1/2 cup cilantro, chopped

1 avocado, diced

1/2 cup cotija cheese, crumbled

1 lime, juiced

2 tablespoons mayonnaise

1 teaspoon chili powder

Salt and pepper to taste

Optional: 1 jalapeño, finely chopped (for extra heat)

Instructions

Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill. Cook for about 10-15 minutes, turning occasionally until the corn is tender and has grill marks. Remove from the grill and let cool slightly.

Cut the Kernels: Once the corn is cool enough to handle, use a sharp knife to slice the kernels off the cob and place them in a large mixing bowl.

Combine Ingredients: Add the halved cherry tomatoes, diced red onion, chopped cilantro, and diced avocado to the bowl with the corn.

Prepare the Dressing: In a separate small bowl, mix together lime juice, mayonnaise, chili powder, and season with salt and pepper to taste. If you like heat, add in the finely chopped jalapeño.

Dress the Salad: Pour the dressing over the corn mixture and gently toss everything together until well coated.

Add Cheese: Finally, fold in the crumbled cotija cheese, being careful not to mash the avocado.

Serve: Transfer the salad to a serving dish and garnish with additional cilantro or cheese if desired. Serve immediately or chill it for 30 minutes to let the flavors meld.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6