Mexican Street Corn Salad With Avocado & Greens
This Mexican Street Corn Salad takes the delicious smoky, sweet, tangy, spicy flavors of grilled elote corn and makes it into a meal. Layered with avocado, tomatoes, and greens, this salad is then topped with creamy, cheesy, spicy, grilled corn, cilantro, and lime. A delicious vegetarian meal, or a perfect match for grilled shrimp, barbecue ribs or chicken, or even bacon.
VEGETARIAN ✓ LOW-ISH CARB ✓ GLUTEN-FREE ✓
Table Of Contents
Ever since I had dinner at the Elote Cafe in Sedona I have been enamored with these flavors. Their elote appetizer is phenomenal, and one which I make over and over to rave reviews. I will share that one too, soon. This salad builds on that and crosses it with a summer garden salad to make it more of a well-balanced meal.
The ingredients for this Mexican Street Corn salad are the same as those for traditional elote or esquites.
Fresh Grilled Corn in the summertime is an essential treat. Corn is a good source of dietary fiber and contains B vitamins and minerals like magnesium and phosphorous. Fresh corn has 24 grams of net carbs per cup, so should be consumed in moderation if you are following a keto diet. I added corn ribs to the salad as a garnish.
Cotija Cheese is a crumbly, salty Mexican cheese made from cow’s milk. It comes from the town of Cotija in the state of Michoacán, in western Mexico. It is a key ingredient in Mexican cuisine. Cotija cheese is sometimes referred to as the “Mexican Parmesan” due to its crumbly texture, strong flavor, and its common use as a grated topping in Mexican dishes, similar to how Parmesan cheese is used in Italian cuisine.
Cilantro is rich in antioxidants and essential nutrients like vitamin K and vitamin C, supporting immune function, bone health, and skin health. Cilantro may also have anti-inflammatory and digestive benefits, due to compounds such as linalool and eugenol. In my experience, you either love it or you hate it.
Limes are an excellent source of vitamin C, and in fact, have a higher vitamin C content than lemons. Vitamin C supports immune function, skin health, and wound healing.
Jalapeño Or Serrano Peppers are delicious, moderately spicy chili peppers which are rich in vitamins A and C. Their spice comes from capsaicin, a compound that can boost metabolism, promote weight loss, and potentially alleviate pain through its analgesic properties. I usually taste these peppers when I cook with them, as their heat can vary greatly from pepper to pepper. I adjust how much I use to taste.
Mayonnaise Do you know that mayonnaise originates from Spain? Specifically from the city of Mahón in Menorca. The name “mayonnaise” is believed to be a variation of “mahonesa,” referring to the sauce’s place of origin. The basic ingredients of mayonnaise include oil, egg yolks, and vinegar or lemon juice, which are emulsified together to create the creamy consistency. Use a good quality, thick mayonnaise, like Hellman’s.
What Is Mexican Street Corn?
Mexican street corn, also known as “elote,” is a popular dish often found in Mexican street food markets. It typically consists of grilled or boiled corn on the cob, topped with a mixture of mayonnaise, sour cream or Mexican crema, and grated cotija cheese. The corn is then sprinkled with chili powder, paprika, and sometimes lime juice, creating an iconic combination of creamy, tangy, and spicy flavors.
What’s The Difference Between Elote & Esquites?
Elote and Esquites are both delicious Mexican corn dishes using essentially the same ingredients, it is their presentation and preparation that make the difference.
Elote, as described above, is made from grilled or boiled whole ears of corn that are typically slathered with a mixture of mayonnaise, sour cream or Mexican crema, Cotija cheese, chili powder, and lime juice. Elote is served on the cob, often skewered on a stick for ease of eating.
Esquites, on the other hand, are a deconstructed version of elote. With Esquites, the corn kernels are removed from the cob and cooked in a skillet with similar ingredients to the Elote, including mayonnaise, crema, Cotija cheese, chili, and lime juice. Esquites are often served in cups or bowls, making them easier to eat as a street food or side dish.
How To Style This Salad
The first thing to consider when styling a salad, is the role the ingredients have in the final dish. Are there stand-alone ingredients that deserve to be given their own space, like with my Peach, Tomato & Burrata Salad – or do the ingredients need to be mixed together in order to blend the flavors and create a more uniform experience, like with my Avocado, Egg & Arugula Salad With Lemon Balsamic Vinaigrette.
This Mexican Street Corn Salad is best served in a composed style, meaning plated and arranged with purpose. Tossing all of this together, while still tasting great, would overload the greens and cause them to get soggy.
Tips & Tricks
Here are a few things that might help:
- After grilling the corn, let it cool till it is comfortable to the touch before removing the kernels.
- Use good quality mayonnaise, like Hellman’s.
- Always use fresh garlic and fresh lime juice.
- Top with sea salt and a grind of black pepper.
Here are some suggested substitutions to make this salad a better fit for your palate, preferences, and diet. If you are looking for specific substitutions, let me know in the comments below!
- Cheese Alternatives: Queso Fresco, Parmesan, Feta
- Other Add-Ins: Radishes, Pepitas, Red Onion, Bacon.
- Make It More Keto-Friendly: Reduce the amount of corn and increase the avocado and cheese.
More Salad Recipes To Try
Watermelon Cucumber Mint Salad Wedges With Feta
If you make this Mexican Street Corn salad be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!
How To Make: Mexican Street Corn Salad With Avocado & Greens
|4 Ears Fresh Corn 3 are for the salad, 1 is used to make corn ribs|
|3 Tbsp. Mayonnaise|
|2 Tbsp. Fresh Lime Juice|
|2 Tsp. Hot Sauce, Like Cholula|
|1 Clove Garlic, Minced|
|1 Jalapeño Or Serrano Pepper (To Taste)|
|1/4 Cup Scallions, Diced|
|1/4 Cup Fresh Cilantro|
|2 Ounces Cotija Cheese, Crumbled|
For The Salad Bowl
|6 Cups Salad Greens, Like Mesclun Mix|
|2 Avocados, Sliced Lengthwise|
|Assorted Tomatoes & Cherry Tomatoes|
|Cotija Cheese, For Garnish|
|Fresh Cilantro, For Garnish|
|2 Tbsp. Extra Virgin Olive Oil|
|2 Tbsp. Fresh Lime Juice, Plus More For Topping|
|Fresh Ground Black Pepper|