We’re taking elote, or Mexican street corn, to an entirely new level with this amazingly fresh and flavorful Mexican Street Corn Salad! With perfectly charred corn, bright lime vinaigrette, and spicy crema drizzle, this Mexican salad recipe will impart a generous new meaning to the popular street food. Tossed with crispy, fried corn tortillas and shaved cotija, this street corn salad is paired with Cakebread Cellars Chardonnay Reserve, a wonderful start to any meal.
Play With Your Food
It isn’t just for kids these days, and it’s so rewarding more often than not, to dive into your favorite foods and reinvent them.
Like the street corn fritters on my chorizo burger, or my vegan key lime cheesecakes.
All were born from traditional recipes, and wow were they ever fun to play around with. So playing with your food can definitely have its merits, even if you do get a little messy in the process.
What’s In This Mexican Street Corn Salad?
Deliciousness, that’s what. Ha!
There are a lot of flavors mixing here, so let’s break it down:
- charred corn
- mixed greens and sprouts
- cherry tomatoes
- marinated and raw shallots
- lime vinaigrette
- spicy crema drizzle
- fried corn tortillas
- cotija cheese
- avocado
- cilantro
Everything comes together very quickly and every bite is guaranteed to entice your palate with a burst of new characteristics.
We paired this Mexican salad recipe with an amazing bottle of Cakebread Cellars Chardonnay Reserve because its complex, rich and bold flavors complement the punchy, spicy brightness of the salad. Cakebread Cellars is easily one of my favorite wines, and for good reason: it’s carefully crafted to ensure the best possible product!
How Do I Make This Street Corn Salad?
It may seem complex to make, but a lot of the components of this Mexican salad can be prepared at the same time.
- marinate the shallots, then
- char the corn in a skillet, then
- using the same pan, fry the tortillas
- toss greens, sprouts, and tomatoes in a large bowl
- add the marinated shallots, reserving the marinade
- whip up the vinaigrette and crema
- assemble the salad!
Right, it seems like a lot of steps, but in practice, it’s actually much easier. The flavors are totally worth it, though. Like my cucumber salad, and za’atar chickpea salad, stepping away from the ordinary can have amazing results. Boring salads are no more!
Easy Mexican Street Corn Salad
Get your noms on with this easy and delicious Mexican Street Corn Salad featuring charred corn, spicy crema, and tangy lime vinaigrette! Perfect for summer, wow your guests with amazing and complex flavors in this fun twist on a classic street vendor favorite. Paired with Cakebread Cellars Chardonnay Reserve, you couldn’t possibly start a meal any better way!
If you like this recipe, please give it a 5-star rating.
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Easy Mexican Street Corn Salad
Ingredients
For the Mexican Salad
- 1 shallot sliced into thin rings
- 1 large lime juiced
- ½ teaspoon sea salt divided
- 1 cup olive oil divided
- 1 ¼ cups fresh corn on the cob roughly 2 ears of corn
- cracked black pepper to taste
- 2 corn tortillas
- 4 cups spring mix
- 1 cup sprouts
- ½ pint cherry tomatoes halved
- 1 small avocado sliced
- ¼ cup cotija cheese finely grated
- ¼ cup cilantro roughly torn
For the Vinaigrette
- 1 tablespoon shallot marinade
- 1 teaspoon honey
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- cracked black pepper to taste
For the Crema
- remaining shallot marinade
- 2 tablespoons sour cream
- ¼ teaspoon cayenne pepper
Instructions
- In a medium-sized bowl, add the sliced shallot, the juice of 1 whole lime, and ¼ teaspoon salt. Toss gently to coat and set aside to marinate.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the corn and cook until charred, around 6 minutes. Remove corn from pan and add remaining olive oil. Once hot, add one tortilla and fry until crisp, around 2 minutes. Remove from pan and drain on a paper towel. Repeat with remaining tortilla. Break tortillas into small pieces and set aside.
- Make the vinaigrette and crema: drain the shallots over a small bowl, then transfer 1 tablespoon of the marinade to a second small bowl. To the 1 tablespoon marinade add the honey, olive oil, salt and pepper. Whisk to combine and set aside. Add the sour cream to the remaining marinade and add the cayenne pepper, starting with just half and increasing the heat to taste as needed. Set aside.
- In a large serving bowl, add the lettuce, sprouts, marinated shallots, and tomatoes, followed by the vinaigrette and toss to coat. Divide the salad between plates and top with the tortilla pieces, avocado, charred corn, cotija cheese, and a hearty drizzle of crema. Top with a sprinkle of torn cilantro and serve immediately.
Nutrition
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Beth says
This dish looks amazing!! So many colors, so many flavors – delish!!
wilhelmina says
This is a total must have all summer long! It goes so well with everything we make make on the grill!