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Mexican street corn salad in a bowl.

mexican street corn salad

On my first trip to Mexico proper, I visited a touristy spot on the border of Arizona called Puerto Peñasco. I was excited to spend a few days relaxing on the beach, as well as getting my hands on some delicious tacos, fresh mango, and Mexican street corn (elote). When we went into town in search of souvenirs and food, I was disappointed at the lack of elote vendors. I grabbed a few of my friends and let them know that we were on a mission, and wouldn’t stop until each of us had elotes in hand.

As we began to wander a bit off the beaten tourist path, I had a feeling we were getting closer to the experience I was after. Soon enough, I was met with the smell of roasting corn, and the familiar site of a vendor happily handing out the sought-after elotes. I ordered a few in Spanish, and asked him if he would show us how to make them (obviously this was something I would need to recreate at home). He took a roasted cob of fresh corn, then proceeded to “pintarlo” (paint it) with a type of mayonnaise mix, rolled it in queso fresco, and sprinkled with red chili powder.

The result was magical. I can still remember the satisfaction I had as I bit into this warm, cheesy, creamy, spicy treat. Needless to say, my appetite for elotes has never diminished, and I’m happy to bring it to you today in salad form – perfect for a summer barbecue (or just enjoying on your own, cause why not).


5 from 1 reviews
mexican street corn salad
Prep time
Cook time
Total time
Mexican street corn is an all-time favorite of mine, now in salad form!
Recipe type: side dish
  • 10 cobs of corn, husked, kernels cut from cob (you may also use frozen - I would use two 16-oz. bags)
  • 2 tbsp. oil (I used avocado, but olive or canola also will work fine)
  • ¼ cup mayonnaise
  • ¼ cup Mexican crema
  • ⅓ cup chopped green onion, chopped
  • ⅓ cup chopped cilantro, chopped
  • ½ tsp. ancho or chipotle chili powder (+ more to taste)
  • ½ c. queso fresco cheese
  • juice from 1 lime
  • Salt, to taste
  1. Put the oven on broil. Toss the corn in the oil, then spread out thinly on two cookie sheets. Place in the oven for approx. 10 minutes (you will need to rotate the sheets if they are on separate racks), or until roasted.
  2. Mix together the mayonnaise, crema, chili powder, and lime juice. Add this to the warm corn, then mix in half of the queso fresco.
  3. Mix in the cilantro and green onion, add salt to taste, then top with rest of the queso fresco and sprinkle with extra chili powder. Enjoy warm or refrigerate until time to eat.


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