Mexican Street Corn Salad Recipe

Introduction

Mexican Street Corn Salad is a vibrant and flavorful dish that captures the irresistible taste of grilled corn with zesty spices and fresh ingredients. It’s easy to make and perfect as a side, snack, or topping for your favorite meals.

Ingredients

• 1/2 cup plain non-fat yogurt
• 1 lime
• 1 tablespoon honey
• 1/2 tablespoon paprika
• 1/4 tablespoon ground cumin
• Oil, as needed
• 4 ears corn
• 1 clove garlic
• 1/4 tablespoon salt
• 1 cup canned black beans
• 1 red bell pepper
• 1/2 cup red onion
• 1/2 cup fresh cilantro
• 1/2 cup cotija cheese

Instructions

1. Step 1: In a small bowl, mix the plain non-fat yogurt, juice from 1 tablespoon of lime, honey, paprika, and ground cumin. Set this sauce aside to allow the flavors to develop.
2. Step 2: Heat oil in a large sauté pan over medium-high heat. Add the garlic and whole ears of corn. Cook for about 15 minutes, turning frequently, until the corn is slightly charred on all sides.
3. Step 3: Remove the corn from the pan. Toss it gently with 1 tablespoon of lime juice and salt. Let it cool slightly, then cut the kernels off the cobs into a large bowl.
4. Step 4: Add the canned black beans, diced red bell pepper, chopped red onion, fresh cilantro, and cotija cheese to the bowl with the corn kernels. Pour the prepared yogurt sauce over the mixture and toss to combine.
5. Step 5: Serve the salad warm or chilled. It makes a great side dish for tacos, a flavorful chip dip, or a refreshing snack on its own.

Tips & Variations

• For a smoky flavor, you can grill the corn outdoors instead of using a pan.
• Use feta cheese as a substitute for cotija if needed.
• Add a diced jalapeño for a spicy kick.
• To make it vegan, substitute the yogurt with a plant-based yogurt and omit the cheese.

Storage

Store leftover Mexican Street Corn Salad in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, consume within this time. Reheat gently or enjoy cold as a refreshing dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well if fresh corn is not available. Thaw and pat it dry before sautéing or grilling to get a nice char.

Is this salad suitable for meal prep?

Absolutely. Prepare the salad ahead and keep it refrigerated. Add fresh cilantro and cheese right before serving for optimal freshness.

Mexican Street Corn Salad Recipe

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★★★★★

4.4 from 99 reviews

• Author: Cleo
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

A vibrant and flavorful Mexican Street Corn Salad featuring charred corn, black beans, red bell pepper, red onion, fresh cilantro, and creamy cotija cheese, all tossed in a tangy yogurt-lime dressing with smoky paprika and cumin. Perfect as a side dish, a chip dip, or a topping for tacos, this salad can be enjoyed warm or cold.

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Ingredients

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Dressing

• 1/2 cup Plain Non-Fat Yogurt
• Juice of 1 Lime (approximately 1 tablespoon)
• 1 tablespoon Honey
• 1/2 tablespoon Paprika
• 1/4 tablespoon Ground Cumin

Salad

• Oil, as needed (for sautéing)
• 4 ears Corn, husked
• 1 clove Garlic, minced
• 1/4 tablespoon Salt
• 1 cup Canned Black Beans, drained and rinsed
• 1 Red Bell Pepper, diced
• 1/2 cup Red Onion, finely diced
• 1/2 cup Fresh Cilantro, chopped
• 1/2 cup Cotija Cheese, crumbled

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Instructions

1. Prepare the dressing: In a small bowl, combine the plain non-fat yogurt, 1 tablespoon lime juice, honey, paprika, and ground cumin. Mix well until smooth and set aside to allow flavors to meld.
2. Char the corn: Heat a splash of oil in a large sauté pan over medium-high heat. Add the minced garlic and corn ears, cooking for about 15 minutes, turning frequently, until the corn is lightly charred and caramelized. This process brings out a smoky sweetness in the corn.
3. Season the corn: Remove the pan from heat. Drizzle the charred corn with 1 tablespoon lime juice and sprinkle with salt. Toss gently to coat evenly and infuse bright flavors.
4. Combine the salad: Once the corn is cool enough to handle, cut the kernels off the cobs and transfer to a large mixing bowl. Add the drained black beans, diced red bell pepper, red onion, chopped cilantro, and crumbled cotija cheese. Mix everything thoroughly.
5. Add the dressing and serve: Pour the prepared yogurt-lime dressing over the corn mixture. Toss lightly to combine. Serve the salad warm, at room temperature, or chilled. It pairs wonderfully with tacos, as a chip dip, or enjoyed on its own.

Notes

• You can adjust the spiciness by adding some chili powder or chopped jalapeños to the dressing if desired.
• For a vegan version, substitute plain non-fat yogurt and cotija cheese with plant-based alternatives.
• If fresh corn is not available, frozen corn kernels can be used but sauté time may be reduced.
• This salad is best served fresh but can be refrigerated for up to 2 days.
• Adding avocado chunks can enhance creaminess and flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Frying
• Cuisine: Mexican

Keywords: Mexican street corn salad, elote salad, charred corn salad, cotija cheese salad, black bean corn salad, summer salad, healthy Mexican recipes