Mexican Street Corn Salad

August 19, 2014

use a bundt to catch the corn as you cut it off the cob

I remove the cilantro leaves from the stems but this isn't necessary

cotija cheese can be purchased at specialty or hispanic grocery stores

crumble the cotija cheese

Duke's mayo is the best

Sriracha sauce gives a nice kick

All Images
Jennifer Hagler Photography

By Buffy York

When El Barrio Restaurant opened in Birmingham a few years ago we made the journey down the hill to the trendy 2nd Avenue North and tried it out.  I ordered the Elote Asado and I discoved that I really dig Mexican Street Corn.  You may say, “Buffy, where have you been?” and clearly I had not been anywhere that was serving this amazing dish, that is grilled corn on the cob topped with cilantro, cotija cheese, mayo, chili and lime.  There were only two problems, 1) no one looks cute eating corn on the cob and 2) my friend and I were, at the time, competitive dieting and this bad boy is not exactly low-cal.  I know corn is not a dish for dieters, but I did find a “slightly better for me”  less messy version.   This recipe cuts the mayo in half and replaces it with Greek yogurt, which I think gives it a nice tang.  I suppose you could use low fat mayo, but I would rather eat less of something that tastes really good than more of something that is so-so.  And, saying that low-fat mayo is so-so is being very complimentary.  Corn is in season right now, but not for long so you can make this dish with frozen corn.  I am also going to add my disclaimer again and tell you that I am not really a measurer.  I love lime and cilantro and I am probably heavy handed with those ingredients here but adjust the amounts to suit your taste.

Mexican Street Corn Salad

4 ears of corn boiled and cut off the cob
5 green onions chopped
1 bunch of cilantro chopped
3/4 cup cotija cheese
juice of 2 limes
2 T Duke’s mayo
3 T Greek yogurt
1 t cumin
1 squirt of Sriracha (or more if you like it hot)
salt and pepper to taste

Boil the corn for 5 minutes and cut off the cob.  See my technique above for using a bundt pan to catch the corn.  I saw one of Paula’s boys doing this once. I’m not sure if it was Bobby or Jamie, but it is genius.  Combine corn, onions, cilantro and crumbled cotija cheese in a large bowl.  You can find cotija cheese at specialy grocery stores like Whole Foods or hispanic grocery stores.  In a separate bowl combine lime juice, mayo, yogurt, cumin and Sriracha.  Pour the dressing on the corn mixture and mix well to combine.  This is an incredible side dish that can be served hot (heat in an oven at 350 degrees until bubbly) or cold.  I have even served it as a dip.

Cutco Knife | Boos Butcher Block | Pampered Chef Juicer and Batter Bowl | West Elm Bowl | Ombre Wooden Tray from Table Matters



    Yum! Can’t want to try it this weekend!!!!


    Can’t wait to make this! MMMMM!

    Sounds delicious … Can’t wait to try it !!
    Love grilled corn and adding all these seasonings will only make it yummier!!

    Wonderful recipe, quite tasty!

    It’s the best!

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