Mexican Grilled Street Corn Salad
This Mexican Grilled Street Corn Salad is inspired from Elote, the ever so popular Mexican Street Corn. This dish is the perfect accompaniment to all sorts of grilled meats and one dish I’ve been making over and over this summer!
I prefer to make this Mexican Grilled Street Corn Salad with fresh corn, cooked on the grill to get it nice and charred. But I have also made it with frozen corn and it’s equally delicious. My favorite frozen corn is the Organic Frozen Sweet Corn from Costco. Just toss it into a skillet and char/cook it briefly on the stove.
Feel free to make this dish with store-bought Mexican Crema, I’ve done that, but I seem to like just mixing sour cream and mayonnaise together best for the dressing. The mayonnaise adds a really nice flavor! The spices add plenty of flavor but if you want a little more kick add little chopped jalapeño.
I have used both Cotija and Queso Fresco cheese in this Mexican Grilled Street Corn Salad at different times. Both are good. Cotija is saltier and more like Feta, Queso Fresco is more mild. Use whichever you prefer.
Finally, serve this Mexican Grilled Street Corn Salad with anything! It’s especially great with Carne Asada and Pollo Asado. Or, you could even add chicken or shrimp and make it a one dish meal! Enjoy!
Mexican Grilled Street Corn Salad
A delicious side dish inspired by Mexican Elote Corn. Add some chicken or other grilled protein to turn this into a one dish meal!
Ingredients
8 ears of corn, husked
1/2 heaping tsp. cumin
1/2 heaping tsp. smoked paprika
1/2 heaping tsp. chipotle chili powder
1/2 tsp. salt
1/4 tsp. black pepper
2 limes, zested and juiced
2 scallions, sliced
1/2 jalapeno, chopped (veins and seeds removed)
1/2 C. chopped cilantro
1/2 C. crumbled Queso Fresco or Cotija cheese (Cotija is saltier, more like Feta)
3 Tbls. sour cream or plain greek yogurt
5 Tbls. mayonaise
Instructions
Combine sour cream and mayonnaise and set aside.
Husk corn and place on grill. Grill Corn, turning a few times to char all sides, about 10 minutes total. (Alternatively, you could use 8 cups frozen corn, charred in a skillet). Cut kernels off of corn cobs and add to large bowl.
Add remaining ingredients and toss to combine.
Taste and adjust seasonings as needed.
Greek Inspired Leftover Salad
I don't know what my problem is. I have been an "empty nester" for several years now. My husband travels every week. And yet, I still buy too much food! I can't help myself. I love to grocery shop. But I don't like having to run out … [Read More...]
Training for a Warrior Dash
Well it's official. I'm entered in the Warrior Dash on August 24th at the urging of my friend Joyce. For those wondering what a Warrior Dash is, you can check it out here. We have a group of women doing this, so I thought why not? I've … [Read More...]
Grapefruit Martini
It's Hump Day Happy Hour time...time for a refreshing Grapefruit Martini! I had two lonely pink grapefruits sitting in my fruit bowl for awhile and I never quite decided what to do with them. Well, it was happy hour time, and I had a … [Read More...]
Watermelon Salad
I had some leftover watermelon from my Watermelon Gazpacho (and my Watermelon Martini) so it was time to make a Watermelon Salad to go with my husband's famous rotisserie chicken he makes on the grill. Let me tell you guys, he makes the … [Read More...]
My Dad
I know most people will claim they have the best father in the world today on Father's Day. Just look at your Facebook news feed for proof! But take it from me, I really do have the best father in the world (sorry folks). With so many … [Read More...]
Start a Blog
Well here I am. I've set up this blog, now I have to say something. Seems a little awkward so bear with me while I get my feet wet. I guess for the first post I should have some sort of introduction so here it goes. I'm a Southern … [Read More...]
- « Previous Page
- 1
- …
- 38
- 39
- 40
