Recipes

Street Corn Salad

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Street Corn Salad is a tasty twist on Mexican street corn. It takes just 20 minutes to make and serves 6 people. This easy salad packs all the yummy flavors of elote into a simple side dish.

You’ll love the mix of sweet corn, tangy lime, and creamy dressing. The recipe uses basic ingredients like mayo, Greek yogurt, and spices. For extra flavor, try adding pickled onions and jalapeños. You can enjoy this salad warm or cold – it’s great both ways!

Exact Ingredients List

This street corn salad recipe uses simple, tasty ingredients to create a delicious Mexican-inspired dish. You’ll need items for the dressing, salad base, and optional toppings to add extra flavor and kick.

Dressing Ingredients

For the creamy dressing, grab these items:

  • 3 tablespoons mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 lime (for juice and zest)
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon sea salt

Mix these together for a tangy, spicy dressing that coats the corn perfectly. The lime adds brightness, while the spices give a nice kick.

Salad Ingredients

The star of this salad is fresh corn. You’ll need:

  • 5 ears of corn, husked
  • 1/4 cup fresh cilantro
  • 3 tablespoons cotija cheese

Remove the corn kernels from the cobs using a sharp knife. Chop the cilantro finely. The cotija cheese adds a salty, crumbly texture to the salad.

For extra zing, try adding these:

  • 2 tablespoons pickled red onion
  • 1 tablespoon pickled jalapeño

These pickled toppings give a nice tangy crunch and spice. Dice them small so they mix well with the corn. If you like heat, the jalapeños are a must-try addition to your salad.

Instructions

First, grab a sharp knife and cut the kernels off 5 ears of corn. Put them in a big bowl. Chop up 1/4 cup of cilantro. If you want, dice some pickled red onions and jalapeños too.

Now for the dressing. In a small bowl, mix:

  • 3 tbsp mayo
  • 2 tbsp Greek yogurt
  • Juice and zest of 1 lime
  • 1/4 tsp each: smoked paprika, chili powder, salt
  • 1/8 tsp cayenne pepper

Whisk it all up until smooth.

Heat a big skillet until it’s very hot. Toss in the corn and stir it around for a few minutes. You want some kernels to get a bit toasty, but not all of them. No need for oil.

Put the hot corn in a big bowl. Add the cilantro, 3 tbsp cotija cheese, and the dressing. Mix it all up. Toss in the onions and jalapeños if you’re using them.

You can eat it warm or cold. For extra kick, sprinkle some chili powder on top. Enjoy your tasty street corn salad!

Possible Substitutes List

Can’t find all the ingredients? No problem! You can still make a tasty street corn salad with these swaps:

Corn: Use frozen or canned corn if fresh ears aren’t available. Just thaw and pat dry before cooking.

Cotija cheese: Try feta or queso fresco instead. They’ll give a similar salty kick.

Greek yogurt: Sour cream works great as a substitute in the dressing.

Mayonnaise: Use all Greek yogurt or sour cream if you prefer.

Lime: Lemon juice can work in a pinch, but it will change the flavor a bit.

Fresh cilantro: Try parsley if you’re not a cilantro fan.

Pickled jalapeños: Swap for fresh jalapeños or a dash of hot sauce.

Pickled red onions: Regular diced red onion adds a nice crunch too.

Remember, cooking is all about making it work for you. Feel free to play around with these swaps to create your perfect street corn salad!

How To Make It Diabetes-Friendly

To make this street corn salad more diabetes-friendly, you can make a few easy swaps. Use plain Greek yogurt instead of mayonnaise in the dressing. This cuts down on fat and adds protein.

Try using fewer corn kernels and adding more non-starchy veggies. Bell peppers, cucumber, or zucchini work great. This lowers the carb count per serving.

Go easy on the cheese. Use just a sprinkle of cotija or swap it for a lower-fat feta. You’ll still get that salty kick without extra calories.

Watch your portion size. Stick to the ¾ cup serving to keep carbs in check. Pair it with lean protein like grilled chicken for a balanced meal.

Here are some quick swaps:

  • Replace 3 Tbsp mayo with 3 Tbsp Greek yogurt
  • Use 3-4 ears of corn instead of 5
  • Add 1 cup diced bell pepper or cucumber
  • Reduce cotija cheese to 2 Tbsp

These small changes make a big difference! You’ll still enjoy all the yummy flavors while keeping your blood sugar steady.

Tips, Tricks & Storing

For the best flavor, use fresh corn on the cob when it’s in season. Cut the kernels off carefully using a sharp knife. If fresh corn isn’t available, frozen corn works well too – just thaw and pat dry before cooking.

To save time, you can cook the corn ahead. Let it cool and store in the fridge for up to 2 days before assembling the salad. The dressing can also be made in advance and kept refrigerated for up to 3 days.

Try grilling the corn instead of pan-roasting for a smokier taste. Brush the cobs with oil and grill until lightly charred, then cut off the kernels.

Don’t have cotija cheese? Feta makes a good substitute. For a dairy-free version, try crumbled firm tofu seasoned with nutritional yeast and salt.

Add extra veggies like diced bell peppers or cherry tomatoes for more color and nutrition. Avocado chunks are also a tasty addition.

Store leftover salad in an airtight container in the fridge for up to 3 days. The flavors often taste even better the next day! Just give it a quick stir before serving.

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