Try this Mexican Street Corn Salad recipe, or contribute your own.
- 2 cloves garlic minced
- 1/4 tsp. salt
- 2 tbsp. olive oil
- 1 tsp. ground cumin
- 16 oz bag frozen sweet corn (*feel free to substitute fr
- 1 cup chopped fresh cilantro (plus more for garnish)
- 1/2 cup finely sliced green onions (green parts only)
- 1/2 tsp. chili powder
- juice of 1 lime (plus wedges for serving)
- 1/2 cup cotija cheese finely crumbled (use feta cheese if you can't find cotija)
- 2 tbsp. mayonnaise
- 1 jalapeno, diced (optional)
- Carbohydrate 0.24795 g
- Cholesterol 0 mg
- Fat 6.75375 g
- Fiber 0.0157499992847443 g
- Protein 0.0477 g
- Saturated Fat 0.9327075 g
- Serving Size 1 1 Serving (64g)
- Sodium 36.598125 mg
- Sugar 0.232200000715256 g
- Trans Fat 0.1839225 g
- Calories 61 calories
Step-by-step
- Add oil to a cast iron skillet and heat over medium-high heat.
- Add corn, use a large spoon or spatula to push it into a single layer. (Depending on your pan, you might have to cook the corn in batches.)
- Let corn cook for at least 3 minutes before stirring (too much stirring and your corn will not char correctly).
- Stir the corn and push it back into a single layer.
- Cook for 3 more minutes, then repeat.
- Continue until corn is sufficiently charred (about 10-12 minutes total).
- In a large bowl, combine corn and all other ingredients.
- Stir and serve with lime wedges and fresh cilantro.
Undercooking corn in an overcrowded pan ruins any chance of achieving proper char, leaving kernels pale and water-logged instead of smoky and blistered. Achieving the necessary Maillard reaction requires cast iron heated over medium-high heat, which distributes thermal energy efficiently to the sugars within the sweet corn kernels. Spreading the produce into a single layer without overlapping guarantees that moisture escapes as steam rather than trapping heat against adjacent pieces. Restraint is critical during this process, meaning the skillet must remain undisturbed for at least three minutes to allow genuine dark spots to form on the exterior.
Traditional street corn, known as elote, relies on roasted ears brushed with crema, cheese, and chili powder before serving off the cob. Translating these flavors into a bowl format distributes the distinct elements evenly through every spoonful while retaining the characteristic textural contrast between crisp vegetables and creamy binders. Using frozen sweet corn makes this preparation accessible year-round, provided the moisture is driven off thoroughly during the initial skillet phase. Fresh kernels sliced directly from the cob work equally well when in season, requiring a slightly shorter cooking window.
Cotija cheese provides the necessary salinity and firmness, maintaining its distinct crumbly texture without melting completely into the warm vegetables. Feta cheese serves as an adequate 1:1 substitute if cotija is unavailable, though it delivers a sharper tang that alters the overall profile slightly. Mincing the garlic finely and combining it with salt before incorporating it into the mayonnaise creates an emulsified paste that distributes evenly without leaving harsh raw pockets. Adjusting the heat level depends entirely on the optional diced jalapeño, which can be seeded entirely to reduce capsaicin intensity.
Combining the ingredients while the corn remains warm allows the lime juice and cumin to penetrate the starches effectively. Tossing the mixture immediately before serving preserves the bright green color of the cilantro and green onions, preventing them from wilting prematurely under the residual heat. Leftovers keep in a sealed container in the refrigerator for up to two days, though the vegetables will soften as moisture migrates from the cheese and citrus juice.
