Fresh Mexican Street Corn Salad
A crunchy and satisfying salad that brings all the bold flavors of elote to your dinner table.
recipesbynani.comIf you are a fan of Mexican street corn, you are going to love this salad. It takes all those classic flavors like charred corn, tangy lime, and creamy dressing and turns them into a fresh, crunchy meal that feels perfect for any day of the week.
I love this recipe because it is so versatile. It works great as a side dish for tacos or burgers, but it is hearty enough to be a lunch all on its own. If you cannot find fresh corn at the market, feel free to use frozen or canned corn instead.
🧺 Ingredients
- 4 cups chopped romaine lettuce
- 2 cups corn kernels, fresh or frozen
- 1 tablespoon olive oil
- 1 can black beans, rinsed and drained
- 1/2 cup crumbled cotija cheese
- 1/4 cup roasted pepitas
- 1/2 cup chopped fresh cilantro
- 1/3 cup sliced green onions
- 1 cup crunchy tortilla strips
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
👩🍳Instructions
- 1
Heat the olive oil in a skillet over medium high heat.
- 2
Add the corn kernels to the skillet and cook until they are lightly charred and golden brown, then set them aside to cool.
- 3
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder to make the dressing.
- 4
In a large salad bowl, combine the romaine lettuce, charred corn, black beans, cilantro, and green onions.
- 5
Pour the dressing over the salad and toss everything until well coated.
- 6
Top the salad with crumbled cotija cheese, roasted pepitas, and crunchy tortilla strips right before serving.
💡 Tips
Store the dressing separately from the salad greens if you plan on having leftovers to keep the lettuce crisp. You can add grilled chicken or shrimp to this salad if you want a little extra protein. This salad stays fresh in the fridge for up to two days.
Made this recipe? Let us know how it went.
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