Cinco de Mayo is this weekeeeend. Everyone got their favorite Mexican food lined up? Ok but what about sides? Mexican street corn salad anyone?
Ok I know right off the bat I’m gunna get this question: Why a salad? Why not just the traditional grilled version right on the cob?
Well, heres thing. I have a bit of a snaggletooth situation so I can’t even eat apples without slicing them, let alone corn on the cob. I mean I will because yummms but it’s just easier on my teeth if I refrain. Ergo, Mexican street corn salad.
So what is SO magical about this street corn thing and why would I want to make into a salad?
First, it’s delicious sweet corn cooked on the cob. Always a win.
Second, it’s slathered with sour cream, mayo, spices, cotijo cheese, and cilantro.
Yup. That’s it. And it’s sooo tasty.
Mexican street corn salad version: slice the corn off the cob and toss in the same sour cream and mayo combo, spices, cheese and cilantro with some tomatoes and avocado slices until coated. Serve over butter lettuce.
That’s it! The perfect side to your favorite tacos. Now we’re just missing a cocktail...Stay tuned for a new margarita recipe on Friday!
A twist on Elotes: grilled corn on the cob with sour cream, mayo, spices, cotjia cheese, and cilantro. If you love Elotes, make sure to give this salad version a try!
- 4 sweet corn on the cob
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 4 ounces cotija cheese
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons cilantro, minced + extra for garnish
- 1 head butter lettuce, cleaned, core removed, and roughly chopped
- 1 avocado, thinly sliced
- 2 cups cherry tomatoes, halved horizontally
- Extra virgin olive oil
- Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle each cob of corn with 1 tablespoon olive oil and liberally sprinkle salt and pepper on each one. Using tongs, place on the heated grill. Cook each side until grill marks form and corn kernels are softened, about 10 minutes total. Drizzle with more olive oil if necessary.
- Remove from heat when done and let cool. Slice corn kernels off the cob in to a medium bowl.
- Stir in mayonnaise, sour cream, cotjia cheese, paprika, chili powder, cayenne pepper, cilantro, and tomatoes. Mix until combined.
- Plate corn mixture on top of butter lettuce. Top with sliced avocado and more cilantro as desired. Enjoy!