Spicy Mexican Corn Salad

This amazing Spicy Mexican Corn Salad has all the delicious flavors of elotes, or Mexican street corn, with no grilling involved. Just chop and mix and prepare to swoon!

We love using local corn in so many recipes like this Grilled Corn on the Cob with Basil Butter, so make sure to pick up some fresh sweet corn when it’s in season! This delicious Elote Salad does not disappoint!

Why You’ll Love Mexican Street Corn Salad

• I found my inspiration from Mario Batali’s Corn Salad on The Chew’s website. I tweaked it slightly, eliminating the radishes and adding cucumber and red bell pepper to replace the crunch. I also cut back on the cayenne pepper as the hubby has a “sensitive” palate when it comes to heat. Though, I would have been happy to eat his share.
• It is one amazing summer salad made with lightly steamed, fresh sweet corn cut off the cob and, along with other vegetables, tossed in a spicy, mayonnaise-based dressing.
• This Corn Salad Recipe is one of the top 3 recipes I’ve made this summer.

Ingredient Notes

• Kitchen Staples – Olive Oil, Kosher Salt
• Fresh Corn on the Cob – Grilled preferred, but steamed or boiled is fine
• Onion – A red onion will add a touch of color and piquancy
• Garlic Cloves – Another aromatic to add more flavor
• Grape Tomatoes – Adds sweetness
• Cucumber – Adds crunch. English cucumbers or baby cucumbers have fewer seeds.
• Red Bell Pepper – Adds crunch and color
• Mayonnaise – Duke’s or Hellmann’s brands; use full fat
• Sour Cream – Use full fat
• Lime – Use both the zest and juice for a flavorful dressing
• Cayenne Pepper and Chipotle Pepper – Contribute heat and/or smokiness

Expert Tips

• This elote corn salad is best made at the peak of corn season so you can utilize fresh, sweet corn on the cob.
• Use steamed, roasted, or grilled corn on the cob for this recipe. Grilling is traditional and concentrates the sweetness in the corn while adding smoky undertones.
• Be careful cutting the corn off the cob. I like to hold an ear of corn upright, then slice downward to remove the kernels into a bowl.
• Cut as close to the cob as you can get so you can have full kernels for your recipe. I also love to add some larger pieces of connected kernels, though feel free to break them apart if desired.
• Make sure all the salad ingredients are cut into bite-sized pieces.
• PRO-Tip: One trick is to use a tube or angel food cake pan to collect your corn. Place the small end of the corn cob in the middle opening of the pan, then slice downwards. Most of
  the kernels should collect in the pan.
• Remember that this spicy Mexican Corn Salad has a mayonnaise base for the dressing. You do not want to leave it out at room temperature (or warmer if you’re outside) for more than
  two hours. Keep it chilled until you’re ready to serve to avoid food-borne illnesses AKA food poisoning.

Frequently Asked Questions

You May Also Like:

• Jalapeno Popper Grilled Corn Salad Recipe from Wonky Wonderful
• Grilled Corn Salad with Avocado and Tomato from Well Plated
• Fiesta Corn Dip
• Sour Cream Corn Dip
• Sweet Corn Casserole
• Fresh Corn Pancakes
• Corn Chowder
• More Tasty Salad Recipes

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The Recipe:

Spicy Mexican Corn Salad

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Yield 6 servings

A fabulous spicy corn salad that's best made with fresh sweet corn!!!

Ingredients

Salad:

• 1 tablespoon olive oil
• 6 ears of corn, cooked, cooled, and kernels removed
• ½ medium red onion (peeled, small diced)
• 2 garlic cloves (peeled, minced)
• 1 cup grape tomatoes (cut in half)
• ½ English cucumber, peeled, quartered lengthwise and cut into thin slices
• 1 red bell pepper, cored, seeded and diced

Dressing:

• ½ cup mayonnaise
• ¼ cup sour cream
• 1 lime (zested and juiced)
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground chipotle pepper
• ½ teaspoon kosher salt

Instructions

1. In a medium skillet, add olive oil and onion. Cook until the onion is soft. Stir in the minced garlic, cook for a minute or two; remove from heat and let cool to room temperature.
2. In a large bowl, add the onion mixture, corn, grape tomatoes, cucumbers, and red bell pepper.
3. In a medium bowl, whisk together the mayonnaise, sour cream, lime zest and juice, cayenne pepper, ground chipotle pepper, and salt.
4. Add dressing to corn mixture and toss. Serve chilled.

Notes

Great use for leftover corn on the cob. If you've grilled it, it's even better!!!

I use Hellmann's or Duke's mayonnaise.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Cutting Board
• 
  Wusthof Wave Knife - one of my two favorite knives!
• 
  OXO Good Grips 11-Inch Better Balloon Whisk

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 259Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 13mgSodium: 299mgCarbohydrates: 22gFiber: 3gSugar: 6gProtein: 4g

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