If you’re a fan of Mexican street corn, you’re going to love this Mexican Street Corn Salad recipe! Imagine the same rich, smoky, and tangy flavors of the popular street food, but in an easy-to-eat salad form. This salad is loaded with roasted corn, diced tomatoes, red onion, creamy lime dressing, and a hit of cotija cheese. It’s a fantastic side dish for BBQs, family dinners, or potlucks.
Why You’ll Love This Spectacular Salad
- Quick and Easy . Ready in under 30 minutes, this salad is super easy to make and perfect for last-minute gatherings or meal prepping for the week.
- Flavorful and Tangy . The salad is packed with a mix of smoky, salty, and tangy flavors that will make your taste buds dance.
- Customizable . Whether you want to add more heat or switch up the toppings, this salad is totally customizable to suit your preferences.
- Family-Friendly . It’s a hit with both kids and adults, and a great way to introduce new flavors to the whole family.
What Does This Mexican Street Corn Salad Recipe Taste Like?
This salad has the same sweet and smoky flavor as Mexican street corn (Elote), but in a more convenient, easy-to-serve form.
The roasted corn is smoky and caramelized, with the richness of creamy dressing from mayonnaise and a slight tang from lime juice. The cotija cheese adds a salty, creamy bite, while the chili powder (or tahini) brings just the right amount of heat.
Every bite is a flavor explosion that’s the perfect balance of rich, creamy, tangy, and spicy.
Ingredients You’ll Need
- Fresh or Frozen Corn Kernels - The heart of the dish! You can use fresh corn on the cob, frozen corn, or even canned corn. Fresh corn is best when in season, but frozen corn works great for this recipe.
- Mayonnaise - Adds creaminess and richness to the dressing. If you prefer, you can use vegan mayo to make the salad plant-based.
- Lime Juice- Provides that tangy, citrusy freshness that makes this salad truly pop.
- Tomatoes - Diced tomatoes add a burst of freshness and a a pop of color.
- Red Onion - For earthiness, slight sweetness, and lovely color.
- Cotija Cheese - This crumbly, salty Mexican cheese is key to the flavor of this dish. It adds a savory richness that balances out the sweetness of the corn. If you can’t find cotija, feta cheese works as a substitute.
- Chili Powder or Tajín - Brings the signature smoky heat to the salad. You can adjust the level of spice depending on your preferences.
- Fresh Cilantro - Adds a bright, herbaceous flavor that enhances the overall taste.
- Garlic Powder - Gives the salad a savory, aromatic base.
- Salt & Black Pepper - For seasoning the salad to taste.
- Olive Oil or Butter - For roasting the corn. You can also grill the corn for extra smoky flavor.
How To Make This Mexican Street Corn Salad Recipe
- Roast the Corn . If using fresh corn, grill or roast the corn on the cob for about 8-10 minutes until it’s charred and tender. Once the corn has cooled, use a sharp knife to slice the kernels off the cob. If you’re using frozen corn, simply heat it through in a skillet or in the microwave and allow it to cool slightly.
- Prepare the Dressing . In a medium-sized bowl, combine mayonnaise, lime juice, chili powder (or Tajín), and garlic powder. Stir well until the mixture is smooth and creamy. Add salt and pepper to taste.
- Combine the Ingredients . In a large bowl, add the roasted corn, diced tomatoes, and chopped red onion, then pour the prepared dressing over it. Toss to coat the corn evenly with the dressing.
- Add the Finishing Touches . Stir in the crumbled cotija cheese and fresh cilantro. You can reserve a little cheese for garnish, if desired. Taste and adjust the seasoning if necessary, adding more lime juice, chili powder, or salt to suit your taste.
- Chill and Serve . For the best flavor, refrigerate the salad for about 30 minutes to allow the flavors to meld together. You can also serve it immediately if you prefer it fresh. Garnish with additional cilantro and cotija cheese before serving.
Tips And Tricks
Here are some tips and tricks to help you make the perfect Mexican Street Corn Salad recipe every time:
- Use Fresh Corn When Possible . If it’s in season, fresh corn is the best option for this salad. It has a natural sweetness and texture that frozen or canned corn can’t quite replicate. If using fresh corn on the cob, grill or roast it to add extra smoky flavor.
- Customize the Spice Level . If you love heat, add jalapeños or extra Tajín to the dressing. For a milder version, skip the chili powder or use mild paprika.
- Make It Dairy-Free . For a vegan version of this Mexican Street Corn Salad, swap out the mayonnaise for vegan mayo and use vegan cheese instead of cotija.
Variations
This salad is versatile, and you can get creative with the ingredients. Here are some fun variations to try:
- Spicy- Add diced jalapeños or a dash of hot sauce to kick the heat up a notch.
- Avocado- Add diced avocado for a creamy twist. The avocado will balance out the spice and make the salad even more delicious.
- Southwest- Toss in black beans, cherry tomatoes, and red onion to give the salad a Southwest vibe. You could even add corn kernels from a grilled corn cob for extra flavor.
- Fruit Twist - Add diced pineapple or mango to give the salad a sweet and tangy flavor that complements the smoky corn.
What To Eat With This Mexican Street Corn Recipe
Mexican Street Corn Salad pairs perfectly with a variety of dishes. Here are a few ideas:
- Tacos - Serve it as a side dish to your favorite tacos. It pairs beautifully with fish tacos, chicken tacos , or veggie tacos.
- Grilled Meats - This salad is a great accompaniment to grilled meats like steak, chicken , or pork. It’s perfect for summer BBQs or cookouts.
- Rice Dishes - Serve it with cilantro lime rice or Mexican rice for a hearty, filling meal.
- Sandwiches and Wraps - Add a refreshing touch to your sandwich or wrap by serving this salad as a side or topping.
How Long Does It Last?
This Mexican Street Corn Salad recipe will last for 3-4 days in the fridge when stored in an airtight container. The flavors will continue to meld together as it sits, but the corn may soften slightly after a few days.
It’s best enjoyed within the first couple of days for the freshest taste and texture.
Can You Freeze It?
While it’s not ideal to freeze the entire salad, you can freeze the corn before mixing it with the dressing. Just cook the corn, let it cool, and store it in a freezer-safe bag for up to 2 months.
When ready to serve, thaw it in the fridge and toss it with the dressing and toppings.
More Simple Salad Recipes
- Pea Salad
- Spinach Salad
- Greek Cucumber Salad
- Italian Chopped Salad
- Watermelon Feta Salad
Mexican Street Corn Salad Recipe | Easy Elote Salad
Ingredients
- ▢ 6 Ears Of Corn , with kernels removed
- ▢ 1 tbsp Olive Oil
- ▢ 1/2 cup Mayonnaise
- ▢ 2 tbsp Lime Juice
- ▢ 1 cup Diced Tomatoes
- ▢ 1/2 cup Red Onion , diced
- ▢ 1/2 cup Cotija Cheese , crumbled
- ▢ 1 tsp Tajin
- ▢ 1/4 cup Fresh Cilantro , chopped
- ▢ 1/2 tsp Garlic Powder
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
Instructions
- Roast the Corn . If using fresh corn, grill or roast the corn on the cob for about 8-10 minutes until it’s charred and tender. Once the corn has cooled, use a sharp knife to slice the kernels off the cob. If you’re using frozen corn, simply heat it through in a skillet or in the microwave and allow it to cool slightly.
- Prepare the Dressing . In a medium-sized bowl, combine mayonnaise, lime juice, chili powder (or Tajín), and garlic powder. Stir well until the mixture is smooth and creamy. Add salt and pepper to taste.
- Combine the Ingredients . In a large bowl, add the roasted corn, diced tomatoes, and chopped red onion, then pour the prepared dressing over it. Toss to coat the corn evenly with the dressing.
- Add the Finishing Touches . Stir in the crumbled cotija cheese and fresh cilantro. You can reserve a little cheese for garnish, if desired. Taste and adjust the seasoning if necessary, adding more lime juice, chili powder, or salt to suit your taste.
- Chill and Serve . For the best flavor, refrigerate the salad for about 30 minutes to allow the flavors to meld together. You can also serve it immediately if you prefer it fresh. Garnish with additional cilantro and cotija cheese before serving.
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Mexican Street Corn Salad Recipe | Easy Elote Salad
Ingredients
- 6 Ears Of Corn with kernels removed
- 1 tbsp Olive Oil
- 1/2 cup Mayonnaise
- 2 tbsp Lime Juice
- 1 cup Diced Tomatoes
- 1/2 cup Red Onion diced
- 1/2 cup Cotija Cheese crumbled
- 1 tsp Tajin
- 1/4 cup Fresh Cilantro chopped
- 1/2 tsp Garlic Powder
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
Instructions
- Roast the Corn . If using fresh corn, grill or roast the corn on the cob for about 8-10 minutes until it’s charred and tender. Once the corn has cooled, use a sharp knife to slice the kernels off the cob. If you’re using frozen corn, simply heat it through in a skillet or in the microwave and allow it to cool slightly.
- Prepare the Dressing . In a medium-sized bowl, combine mayonnaise, lime juice, chili powder (or Tajín), and garlic powder. Stir well until the mixture is smooth and creamy. Add salt and pepper to taste.
- Combine the Ingredients . In a large bowl, add the roasted corn, diced tomatoes, and chopped red onion, then pour the prepared dressing over it. Toss to coat the corn evenly with the dressing.
- Add the Finishing Touches . Stir in the crumbled cotija cheese and fresh cilantro. You can reserve a little cheese for garnish, if desired. Taste and adjust the seasoning if necessary, adding more lime juice, chili powder, or salt to suit your taste.
- Chill and Serve . For the best flavor, refrigerate the salad for about 30 minutes to allow the flavors to meld together. You can also serve it immediately if you prefer it fresh. Garnish with additional cilantro and cotija cheese before serving.
Mexican Street Corn Salad Recipe | Easy Elote Salad https://twosleevers.com/mexican-street-corn-salad-recipe/
Love the bold, spicy flavor of Buffalo wings? These Buffalo Chicken Tacos take everything you crave, tender chicken, tangy hot sauce, and creamy ranch, and wrap it in a soft tortilla for a weeknight-friendly meal that’s impossible to resist.
Why You’ll Love This Spicy Meal Idea
- Fast. A main course that’s ready in just 30 minutes and perfect for busy weeknights.
- Easy. Use rotisserie chicken or cook your own. A great no stress meal solution!
- Customizable. Make them mild or fiery, load them with toppings, or keep it simple.
- Delicious. Classic Buffalo chicken flavor in taco form? Say less.
Whether you’re feeding a crowd or looking for a fun dinner idea, these tacos are guaranteed to hit the spot.
What Do Buffalo Chicken Tacos Taste Like?
These tacos are the perfect mash-up of spicy, creamy, and crunchy. They’re everything you love about Buffalo wings, delivered in a tortilla.
Ingredients You’ll Need
- Cooked Chicken - Acts as the hearty, protein-rich base. Shredded rotisserie or cooked chicken breast absorbs the bold flavors of the Buffalo sauce beautifully.
- Buffalo Sauce - The key flavor driver, delivering that signature tangy heat. It transforms a plain chicken recipe into the spicy, savory taco.
- Butter - Combines with the hot sauce to mellow the heat slightly and create a rich, smooth coating for the chicken.
- Ranch or Blue Cheese Dressing - Adds cool, creamy contrast to the heat of the Buffalo sauce, balancing the flavors and making each bite irresistible.
- Shredded Lettuce - Provides refreshing crunch and helps tone down the heat for a more balanced bite.
- Diced Celery - Optional, but offers a crisp texture and subtle bitterness that echoes the traditional Buffalo wing pairing.
- Crumbled Blue Cheese - Adds a sharp, tangy punch and creamy texture, ideal for blue cheese fans who love bold flavor.
- Tortillas - The vehicle that holds it all together. Soft, warm flour or corn tortillas make it easy to enjoy all the flavors in one satisfying bite.
- Green Onions - A fresh, zippy garnish that adds mild onion flavor and a pop of color to the finished tacos.
- Lime - A bright and fresh finish for your handheld zesty bite.
How To Make Buffalo Chicken Tacos
- Prepare the Chicken. In a skillet over medium heat, combine shredded chicken with Buffalo sauce and a bit of melted butter. Heat until warmed through and well coated.
- Warm the Tortillas. Heat your tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the Tacos. Fill each tortilla with the Buffalo chicken mixture, then top with shredded lettuce, celery, ranch dressing, blue cheese crumbles, and green onions.
- Serve. Serve immediately while warm with extra dressing or sauce on the side.
Tips And Tricks
Buffalo Chicken Tacos are quick, flavorful, and perfect for weeknight dinners or game day spreads, but a few smart tips can take them from good to unforgettable:
- Use Rotisserie Chicken for Speed . Save time by shredding store-bought rotisserie chicken. It soaks up Buffalo sauce beautifully and makes prep a breeze.
- Warm the Tortillas . Lightly warming your tortillas (in a dry skillet or microwave wrapped in a damp towel) makes them more pliable and enhances their flavor.
- Balance the Heat . Adjust the spiciness to your preference by tweaking the ratio of hot sauce to butter. More butter = milder flavor.
- Add Crunch Wisely . Include shredded lettuce or diced celery just before serving to keep them crisp and fresh.
Variations
Buffalo Chicken Tacos are endlessly customizable, making them perfect for every palate. Here are some fun and flavorful variations to try:
- Cauliflower Tacos - Swap the chicken for roasted cauliflower florets for a vegetarian option.
- Spicy Ranch Slaw - Replace lettuce with a spicy slaw for extra crunch and creaminess.
- Buffalo Chicken Bowls - Ditch the tortillas and serve everything over rice or greens.
- Cheesy - Sprinkle shredded cheddar over the chicken and melt under the broiler.
- Buffalo Chicken Sliders - Use the chicken on slider rolls instead of stuffing tortillas.
What To Eat With Buffalo Chicken Tacos
Buffalo Chicken Tacos pack a spicy punch, so pairing them with the right sides can balance the heat and round out your meal. Here are some tasty and complementary options:
- Sweet Potato Fries - Their natural sweetness balances the heat.
- Celery & Carrot Sticks – Classic Buffalo wing accompaniments.
- Corn Salad - Light and refreshing with citrusy zing.
- Coleslaw - Creamy or vinegar-based versions work great.
- Chips & Guacamole - Because tacos and guac are a match made in heaven.
How Long Do They Last?
Buffalo chicken can be stored in an airtight container in the fridge for up to 4 days. Assemble tacos just before serving to prevent fogginess.
Can You Freeze Them?
You can freeze the shredded chicken in the Buffalo sauce, but freeze it without the toppings or tortillas.
Defrost and reheat the meat before assembling fresh tacos.
More Of OurBest Taco Recipes
- Potato Tacos
- Shrimp Tacos
- Korean Beef Tacos
- Chorizo Tacos
- Wonton Tacos
- Mushroom Tacos
Buffalo Chicken Tacos | Zesty Chicken Taco Recipe
Ingredients
- ▢ 3 cups Rotisserie Chicken
- ▢ 1/2 cup Buffalo Sauce
- ▢ 2 tbsp Unsalted Butter
- ▢ 1/2 cup Ranch Dressing
- ▢ 2 cups Shredded Lettuce
- ▢ 1/2 cup Crumbled Blue Cheese
- ▢ 12 Tortillas , small, corn or flour
- ▢ 2 Green Onions , thinly sliced
- ▢ 2 Limes , cut into wedges
Instructions
- Prepare the Chicken. In a skillet over medium heat, combine shredded chicken with Buffalo sauce and a bit of melted butter. Heat until warmed through and well coated.
- Warm the Tortillas. Heat your tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the Tacos. Fill each tortilla with the Buffalo chicken mixture, then top with shredded lettuce, celery, ranch dressing, blue cheese crumbles, and green onions.
- Serve. Serve immediately while warm with extra dressing or sauce on the side.
