Spicy Mexican Grilled Corn Salad (Easy Recipe!)
Spicy Mexican grilled corn salad is a flavorful dish that combines the essence of Mexican street food with a light, healthy twist. It features charred corn, tangy cheese, and a touch of heat, making it a vibrant addition to your meal. This guide will walk you through what Mexican corn salad is, how to customize it to your taste, and tips for making it even more versatile.
What is Mexican corn salad?
Mexican corn salad, also known as street corn salad, is inspired by elote, a popular Mexican street food made from grilled corn on the cob, usually topped with mayonnaise, cotija cheese, and a sprinkle of chili powder. This salad version simplifies the process by using corn kernels off the cob, making it easier to mix the ingredients and serve. It’s also a lighter option since it typically omits the mayonnaise, reducing the overall fat content while keeping the core flavors intact.
The salad captures the bold flavors of charred corn and tangy cotija cheese, combining them with fresh ingredients like lime juice, cilantro, and peppers. This variation of elote is perfect for those who want a healthier take on the classic while maintaining its delicious taste.
Spicy Mexican Grilled Corn Salad
Ingredients
- 6 ears corn
- 1 tbsp melted butter or olive oil
- 1 tbsp minced garlic jarred is ok
- 1-2 serrano peppers finely chopped
- 3 tbsp lime juice
- 1/4 c cotija cheese crumbled
- 1/4 c red onion chopped
- 1/4 c cilantro chopped
- salt to taste
- pepper to taste
Instructions
- Preheat your grill to medium-high heat
- Husk the corn and remove the silk strands. Rinse the corn under cold water to clean off any remaining silk
- In a small bowl, mix together the butter or olive oil, minced garlic, and a pinch of salt and pepper
- Brush the corn with the butter or olive oil mixture, making sure to coat all sides
- Place the corn on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the corn kernels are lightly charred and tender. Remove from the grill and set aside to cool slightly
- Once the corn has cooled down, cut the kernels off the cob. Hold the corn vertically on a cutting board and use a sharp knife to slice downward, separating the kernels from the cob. Transfer the kernels to a large bowl
- Add the lime juice, crumbled cotija cheese, finely chopped serrano peppers, red onion, and chopped cilantro to the bowl with the corn
- Toss all the ingredients together until well combined. Make sure the cheese, peppers, and cilantro are evenly distributed throughout the salad
- Season with salt and pepper to taste. Start with a small amount and adjust according to your preference
- Let the grilled street corn salad sit for about 10-15 minutes to allow the flavors to meld together
- Serve the salad at room temperature or chilled
What to serve with spicy Mexican street corn salad
Spicy Mexican corn salad is a versatile dish that complements a wide variety of meals. As a side dish, it adds a fresh and spicy element that pairs well with grilled meats like steak, chicken, or fish. The smoky flavors of grilled meat enhance the charred corn in the salad, while the lime and cilantro add a refreshing contrast.
For a Tex-Mex inspired meal, you can use this salad as a topping for tacos, burrito bowls, or nachos. The combination of sweet corn, spicy peppers, and tangy cheese adds depth and texture to your favorite Mexican-inspired dishes.
This salad can also be served as a dip alongside tortilla chips, offering a zesty alternative to traditional salsa or pico de gallo. The grilled corn gives it a smoky flavor that pairs well with the crunch of the chips.
Customizing the recipe:
One of the best things about spicy Mexican corn salad is how easy it is to customize based on your preferences. Here are a few simple ingredient swaps and modifications to suit your taste or dietary needs:
Adjusting the heat level
If you enjoy spicy food, you can increase the heat in this salad by swapping out the serrano peppers for something hotter, like habaneros. Habaneros are significantly spicier, so it’s best to start with a small amount and add more based on your heat tolerance. The fruity flavor of habaneros also complements the lime juice, adding an extra layer of flavor to the dish.
For those who prefer a milder salad, you can reduce the heat by removing the seeds and membranes from the serrano peppers before chopping them. If you want a much milder option, replace serranos with jalapeños, which have a lower heat level. Removing the seeds and membranes from jalapeños will further reduce the spice.
Make this recipe vegan
To make this salad vegan, a few simple changes can be made. Replace the cotija cheese with a vegan cheese substitute or nutritional yeast to maintain the cheesy flavor. You can also swap the butter used for grilling the corn with olive oil, which adds richness and helps achieve the desired char without using animal products.
These substitutions allow you to enjoy the salad while adhering to a plant-based diet without sacrificing flavor.
Other modifications
Using a cast iron skillet: If grilling isn’t an option, you can still achieve a charred flavor by using a cast iron skillet. Heat the skillet on high, add the corn kernels, and cook them until lightly charred. This method helps recreate the smoky flavor of grilled corn while allowing you to make the salad indoors, whether it’s out of season for grilling or you don’t have access to a grill.
Using frozen corn: If fresh corn isn’t available, frozen corn is a convenient alternative. Defrost the frozen corn by microwaving it with a small amount of water, then drain it well. Transfer the corn to a hot skillet, cooking it until it achieves a light char. This method helps mimic the texture and flavor of grilled corn, making the salad accessible year-round, even when fresh corn isn’t in season.
How to save leftovers
To store leftover spicy Mexican corn salad, transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. Interestingly, the flavors in the salad often develop more after a few hours of refrigeration. This gives the ingredients time to meld together, resulting in a richer, more intense flavor.
For the best results, allow the salad to marinate in the fridge for a few hours before serving it again. This way, you’ll enjoy an even more flavorful dish when reheating or serving leftovers.
Spicy Mexican corn salad is a versatile and flavorful recipe that brings the taste of Mexican street food to your table in a light, healthy form. Whether you prefer it mild or extra spicy, the recipe can be easily customized to fit your taste.
