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A cast iron skillet filled with Mexican street corn salad, with a wooden spoon resting in the pan.

Mexican Street Corn Salad

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This Mexican street corn salad turns delicious elote into the perfect summer side! With blistered corn, lime, cheese, and a creamy dressing. Fresh and easy!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 servings
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Ingredients
  

  • 5 ears fresh corn OR 2 (12-ounce) bags frozen corn - if using frozen, do not thaw; i don't recommend canned as it's too wet
  • 2 tablespoons canola oil or similar neutral cooking oil
  • ¼ teaspoon kosher salt plus a pinch or two
  • ⅓ cup thinly sliced green onions
  • ⅓ cup chopped fresh cilantro
  • 4 ounces crumbled feta or cotija cheese about 3/4 cup
  • ¼ cup plain Greek yogurt or sour cream
  • 1 jalapeño pepper seeds and membranes removed, finely chopped
  • 1 clove garlic minced (about 1 teaspoon)
  • 1 tablespoon freshly squeezed lime juice
  • ¼ teaspoon chili powder
  • ¼ teaspoon smoked paprika

Instructions
 

  • Remove the corn husks and silks, then cut the corn from the cob; you should have about 4 cups kernels.
  • In a cast iron or similar large, sturdy skillet, heat the oil over medium high. Add the corn and ¼ teaspoon salt. Stir to combine, then spread the corn into a single layer. Let cook undisturbed for 2 minutes.
    A black cast iron skillet filled with fresh corn kernels, some still in chunks, sits on a gray countertop.
  • Stir the corn, spread back into an even layer, then cook 2 minutes more. Repeat two or three times more, until the corn is charred all over (this will take about 8 minutes). Be very careful and stand back as the corn may pop out of the skillet. Let cool in the skillet for two minutes and then transfer to a large bowl.
    A black cast iron skillet filled with roasted yellow corn kernels, lightly charred, sits on a gray stone surface.
  • Add the green onions, cilantro, feta (or cotija), yogurt (or sour cream), jalapeno, garlic, lime juice, chili powder, smoked paprika, and a pinch of salt.
    A cast iron skillet filled with charred corn, chopped green onions, cilantro, crumbled cheese, red spices, and a wooden spoon; two lime halves rest on the gray surface nearby.
  • Stir to combine. Taste and adjust the seasoning as desired. Serve right away.

Notes

  • TO STORE: Refrigerate leftovers for up to 4 days.
  • TO REHEAT: Reheat in a nonstick skillet over medium heat and top with an extra squeeze of lime. You can also serve this salad chilled or at room temperature.
  • TO FREEZE: Freezing this recipe is not recommended since it may negatively impact the texture of the ingredients.

Nutrition

Serving: 1of 6Calories: 174kcalCarbohydrates: 18gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 17mgPotassium: 283mgFiber: 2gSugar: 5gVitamin A: 368IUVitamin C: 10mgCalcium: 110mgIron: 1mg
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