Mexican Street Corn Salad
Mexican Street Corn Salad
Ingredients
Equipment
Method
- Heat your grill to medium high. Oil the grill grates. Place the corn, bell pepper and scallions directly onto the grates.
- The corn will take about 8-10 minutes to cook. The bell pepper will take 5-7. Minutes to blacken and roast. The scallions will just take 2-3 minutes to charr. Remember to turn the corn and bell pepper so all evenly charrs. Take the veggies off the grill when done and let them cool.
- Peel the pepper and chop into ½ inch chunks. Take all the corn off the cobb and slice your scallions. Add all the veggies to a large bowl along with the black beans.
- In another smaller bowl, build your sauce. Add in the mayonnaise, sour cream, chili powder, lime juice, lime zest and minced garlic. Give this all a mix.
- Pour the sauce over the veggies, add in the feta cheese, cilantro, salt and ground black pepper. Mix this all together and enjoy!
Video
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Let us know how it was!What is Mexican street corn salad?
Mexican street corn salad is the tossed, kernel‑based version of Mexican street corn. Elote describes a whole grilled corn on the cob dressed with creamy, tangy toppings (often finished with cheese and chili); the salad removes the kernels from charred or roasted ears and mixes them with a similar creamy, lime‑forward dressing and fresh herbs. The salad keeps the smoky, bright flavors of street‑corn toppings in an easy‑to‑serve format.
Why char the corn — and practical tips for charring and removing kernels
Charring corn produces Maillard browning and a touch of smokiness that contrasts nicely with a creamy, tangy sauce; that caramelized flavor is central to the dish. Turning the ears and the pepper while they cook helps the char develop more evenly across surfaces, which gives a balanced smoky flavor rather than a few heavily burnt spots. Letting hot vegetables cool before handling reduces the risk of burns and also firms the kernels and roasted flesh slightly, making them easier to remove and chop. When pepper skin blackens on the grill, removing the charred skin after cooling leaves the sweet, roasted flesh beneath.
Watch Dr. J Make Mexican Street Corn Salad
Watch Dr. J make Mexican Street Corn Salad and see how it comes together.
