Make Ahead

Roasted Mexican Street Corn Salad

October  4, 2022
0 Ratings
  • Serves 6 as a side dish
Author Notes

This dish is inspired by the corn on the cob coated in good stuff like cheese and mayo (called elote) that is sold by street vendors in Mexico. Long-standing jaw problems prevent me from enjoying two of life's great joys - chewing gum (oh, how I miss it!) and eating corn on the cob. Missing out on both of those things makes me pretty sad, but cutting all my corn off the cob is OK when I jazz the kernels up with a bunch of tasty ingredients.

Before the jazzing commenced, I roasted the kernels to bring out their sweetness, as well as add a bit of "browned goodness" flavor to them. This salad gets a double dose of spiciness from both diced green chiles and cayenne, but the spiciness is tempered by just a smidge of mayonnaise and sour cream. Cotija or feta cheese work well here to add a bit of saltiness, and make sure you add plenty of lime juice for brightness. Warning: seriously addictive. —foxeslovelemons

What You'll Need
  • 6 ears of sweet corn, silks and husks removed
  • Nonstick cooking spray
  • 4 ounces diced green chiles
  • 2 small garlic cloves, minced
  • 1/2 small red onion, finely chopped (about 1/2 cup)
  • 3/4 cup crumbled cotija or feta cheese, divided
  • 1/4 cup coarsely chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper (or 1/4 teaspoon if you'd like it more spicy)
  • 1/4 teaspoon kosher salt
  1. Preheat oven to 375º. Cut corn kernels from cobs. Spray rimmed baking pan with nonstick spray. Spread corn in single layer on prepared pan. Roast 30 to 40 minutes or until golden brown, stirring twice.
  2. Meanwhile, in large bowl, stir together chiles, garlic, onion, 1/2 cup cheese, cilantro, lime juice, mayonnaise, sour cream, chili powder, cayenne and salt.
  3. Let corn cool slightly, then toss with mayonnaise mixture until well combined. Serve sprinkled with remaining 1/4 cup cheese.

See what other Food52ers are saying.

  • Kirsten Gillies
    Kirsten Gillies
  • dymnyno
  • foxeslovelemons
  • roia

5 Reviews

roia July 9, 2017
This recipe was delicious. I used crumbled goat cheese, though, because it was all that I had on hand. Otherwise, followed the recipe exactly. I generally have a hard time with side dishes for Mexican food but this was the perfect accompaniment to quesadillas.
Kirsten G. September 28, 2015
I made this salad for a summer, boating party, and guests just raved. I've been asked to make it over and over again. It's become my go-to dish for this summer's potlucks and outdoor entertaining. I have used canned corn in a pinch, and just pan-roasted. Have also used freshly picked green chiles and sauted with onions. Always turns out great!
foxeslovelemons September 28, 2015
I'm so glad to hear that, Kirsten. One of the reasons I love this salad so much is because it's always a hit at parties!
dymnyno October 6, 2013
I love this recipe...I make an almost identical salad and it is one of my favorite summer salads.
foxeslovelemons October 6, 2013
Thanks so much, dymnyno!