Go Back
–+ servings
chili lime street corn salad pinterest

Chili-Lime Street Corn Salad

This deconstructed version of Mexican street corn delivers a mouthwatering combination of sweet corn, tangy lime, spicy chili, and savory cheese that's perfect for potlucks, barbecues, or as a vibrant side dish for any Mexican-inspired meal.
No ratings yet
Print Pin
Course: Side Dish
Cuisine: Mexican
Keyword: Corn Salad, Mexican Street Corn, Elote, Chili-Lime, Summer Side Dish
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 175kcal

Equipment

  • Grill or Oven
  • Cutting Board
  • Large Mixing Bowl

Ingredients

For the Salad

  • 6 ears fresh corn husked (or 4 cups frozen corn, thawed)
  • 2 tablespoons olive oil for grilling corn
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño seeded and finely diced
  • 1/2 cup crumbled cotija cheese substitute: feta cheese

For the Dressing

  • 3 tablespoons mayonnaise
  • 2 tablespoons Mexican crema or sour cream
  • 3 tablespoons fresh lime juice approximately 2 limes
  • 1 teaspoon lime zest
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper adjust to taste
  • salt and freshly ground black pepper to taste

Instructions

  • Brush the corn with olive oil and grill over medium-high heat for 8-10 minutes, turning occasionally, until charred in spots and tender. Alternatively, you can roast in a 425°F oven for 20 minutes.
  • Once the corn is cooked and cool enough to handle, stand each ear vertically on a cutting board and carefully slice off the kernels.
  • In a large bowl, whisk together the mayonnaise, crema, lime juice, lime zest, chili powder, cumin, and cayenne pepper until smooth and well combined.
  • Add the corn kernels, red onion, jalapeño, and cilantro to the bowl with the dressing. Gently toss until everything is evenly coated.
  • Fold in most of the cotija cheese, reserving some for garnish. Season with salt and pepper to taste.
  • For best results, refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with remaining cheese and additional cilantro if desired.

Notes

For a healthier version, substitute Greek yogurt for the mayonnaise and sour cream. You can add black beans or diced bell peppers to make this more substantial. The salad keeps well for up to 3 days in an airtight container in the refrigerator.

Nutrition

Calories: 175kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Sodium: 220mg | Fiber: 3g | Sugar: 6g
Tried this recipe?FOLLOW ME @Foodideo and PIN this recipe