Summertime screams sweet corn. You can pretty much peel back the husk, silk, and eat the kernels right off the cob. So good! One of the things I love to use fresh corn to make is a dish called Grilled Mexican Corn Salad. It’s such an easy no- fuss, flavorful salad that pairs well with grilled chicken and burgers right off the grill.
Grilled Mexican Corn is also referred to as elote corn served on a stick which happens to be popular street food in Mexico, although it is frequently served at home prepared in the same way (boiled or grilled in husk). In fact, you can find the recipe for Mexican Street Corn With Lime right here on the blog. Then when the corn is removed from the kernel and served as a salad or in a cup it’s referred to as esquites. Either way, it’s served it quite delicious. The Grilled Mexican Corn Salad can be made ahead of time or the day of an event as a side dish.
Grilled Vegetables
Grilling is sure to add another layer of flavor to the salad. Throw some green and orange peppers on the grill along with a shallot and several ears of corn. Char the vegetables on a medium flame on an outdoor grill to achieve that smoky flavor.
- 4 ears of corn (optional remove the husk or leave the husk on during grilling
- 1/2 green pepper
- 1/2 orange pepper
- 1 shallot
I prefer grilling the corn in its husk it makes for a more tender and moist vegetable compared to removing the shuck before grilling.
Simply grill the corn for 15 minutes turning it frequently so it doesn’t burn. Allow the corn to cool then remove the husk, next cut the corn off the cob.
In a large bowl add the chopped peppers, shallots, cilantro, and cheese to the grilled corn. Along with a tangy creamy dressing to make this salad sing with flavor.
What Makes This Grilled Mexican Corn Salad so authentic?
The fact that this salad is loaded with all these smoky vegetables is a big plus however, the creamy dressing made from crema, and Queso Fresco makes this Grilled Mexican Corn Salad so authentic which mimics the flavors of Mexican Street Corn.
- Mexican Crema – is a tangy salty cream thinner than sour cream not quite as sour, with a slightly higher fat content. Sour cream can always be substituted for Mexican crema if you don’t have it on hand.
- Queso Fresco – is a Mexican cheese referred to as queso Blanco or white cheese. It’s a soft tangy cheese made from raw cow’s milk or a combination of cow and goat’s milk. Cotija cheese and Feta cheese can be used as replacements for Queso Fresco.
The best thing about this salad is you can eat it any time of the year. If you don’t have an outside grill not to worry, then use a grill pan or a skillet to roast the ears of corn. Another alternative is to use frozen corn to make this delicious dish. Just remember, you have options. It’s sure to become a regular at your family’s dinner table throughout the year. Meanwhile, kick it up a knot by including a Rosemary Infused Watermelon Margarita or an Island Breeze Pineapple Margarita as you are sure to feel as though you are south of the border.
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- 4 ears of grilled corn, when done shuck the corn remove kernels about 3 cups
- ½ green pepper, medium chopped
- ½ orange pepper. medium chopped
- 1 shallot, finely chopped
- ¼ cup cilantro, chopped (optional) or parsley
- ½ cup Queso Fresco cheese, crumbled
- ½ cup Mexican Crema or sour cream
- ¼ cup mayonnaise
- 2 tablespoons lime juice
- t teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ½ teaspoon cayenne pepper
- ¼ cup Queso Fresco, garnish
- 1 tablespoon chopped cilantro/parsley, garnish (optional)
- Begin by heating a grill to medium-high. Next, place the corn directly on the grill turning every few minutes for about 15 minutes or until charred and cooked thoroughly.
- Meanwhile, in a large bowl, stir together Mexican crema or (sour cream), mayonnaise, lime juice, garlic powder, cumin, chili powder, and cayenne pepper.
- Next, allow the corn to cool slightly cut the kernels from the corn, then toss with dressing along with the peppers, shallot, cilantro and cheese until well combined. Garnish with remaining Queso Fresco cheese and cilantro/parsley. Enjoy
