Mexican street corn is the perfect summer side.
But no grill means no elote for me. I didn’t let the lack of grill rain on my barbecue. This street corn salad recipe is a quick and easy fix and makes a welcome side dish to any summer meal.
Recipe Notes:
This is another one of those recipes that benefits from your own interpretation. Mix and match flavors. Swap white onion for red. Or green. Add some cilantro. Drop the mayo for sour cream. Here are 17 different Mexican street corn recipes to get your imagination flowing.
Time You’ll Need:
- 20 minutes prep
- ~5-10 minutes cooking
What You’ll Need:
- 5-6 ears of corn
- 1 ½ tbsp olive oil
- 1 whole chopped white onion
- 4 oz can of diced jalapeno
- ¼ cup of lime juice
- 1 tsp cumin powder
- Salt & pepper
- 1 tsp of chipotle or chili powder (or both)
- 3 tbsp of mayo (I opted for chipotle mayo for more flavor)
- 1 cup of crumbled cotija or queso fresco
What You’ll Do:
- Cut all the corn off the cob
- In a large skillet, heat olive oil over medium high heat.
- Add corn, jalapeno, and onion.
- Cook uncovered for about 5-7 minutes. You’ll want the corn to get a nice dark brown, and a hint of charring.
- Remove the skillet from heat, and let the corn cool down.
- In a large bowl, add corn, onions, jalapeno to the chopped bell peppers, and the rest of your ingredients. Mix well. And enjoy!