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Whip up exciting Mexican street food flavors with this vibrant corn mix. This tasty dish turns classic elotes into a cool, shareable treat capturing all the creamy, hot, and tangy bits of the traditional street snack. The smoky sweetness from grilled corn blends so well with crunchy veggies and a thick, tangy sauce that'll make you feel like you're standing in a sunny Mexican square.
When I made this for my kid's graduation bash last summer, folks couldn't get enough. Everyone started asking how to make it. Even my mother-in-law, who never strays from her old-school cooking, wanted the details – twice!
Key Ingredients
- Fresh corn: Look for ears with fat kernels that pop when you press them, preferably wrapped in bright green husks
- Rich mayonnaise: Forms that classic thick base that sticks to every kernel just right
- Cotija cheese: Gives that authentic salty flavor (a good feta works great too)
- Juicy limes: Add that tangy punch that lifts the whole dish
- Crunchy cabbages: Add that needed snap and beautiful color mix
- Fresh cilantro: Brings that special Mexican freshness
- Jalapeños: Add a soft heat that grows with every bite
Making Your Street Corn Dish
- Ready Your Grill:
- Fire up your grill until it hits that sweet spot of medium-high heat.
- Prep Your Corn:
- Slather each ear with butter, letting it sink into every kernel.
- Get That Perfect Char:
- Put corn on the hot grill, turning now and then until each side gets that lovely golden brown color.
- Cut Your Veggies:
- As corn cools down, cut cabbage into thin strips and chop peppers into small, pretty chunks.
- Mix Your Sauce:
- Stir mayonnaise with fresh lime juice until smooth, adding spices bit by bit.
- Bring It All Together:
- Mix charred corn kernels with your prepared veggies, pouring sauce over top until everything's nicely covered.
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I grew up in Arizona where we had street corn at every summer party. My grandma always snuck a tiny bit of cinnamon into the mayo mix. It gives this surprising warmth that'll leave everyone wondering what your secret is.
Great Food Matches
Make this bright dish part of a bigger meal by serving it with grilled beef tacos, fresh guacamole, or zingy fish tacos. For something lighter, try it with grilled shrimp on sticks or put it on crisp lettuce leaves for a cool lunch option.
Make It Your Own
Tweak it just how you like by trying different cheeses like queso fresco or crumbled goat cheese. If you don't do dairy, try some seasoned crushed nuts instead. Throw in diced avocado for extra creaminess or toasted pumpkin seeds for more crunch.
Storage Tips
Pop any leftovers in a sealed container, keeping sauce separate if making ahead. The cabbage stays crunchy up to three days when stored right. Warm any leftover corn quickly in a hot pan to bring back that charred taste.
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I've made this dish countless times, and I've found that the real wonder happens when hot corn meets cool, creamy sauce. It's now my favorite thing to bring to everything from casual backyard cookouts to fancy dinner parties, and it always gets smiles and recipe requests.
Frequently Asked Questions
- → How far in advance can I prepare this salad?
- You can get ahead by grilling the corn and mixing the dressing about a day early. Keep them separate, then toss everything together right before eating for the best texture.
- → What’s a good swap for cotija cheese?
- If cotija isn’t available, feta or parmesan are great alternatives, bringing similar salty bites to the dish.
- → Can I skip using a grill for the corn?
- Sure! Use a broiler or sear the corn in a hot skillet until it’s golden and slightly charred, flipping often.
- → How long does it keep after dressing?
- Once dressed, it stays fresh in the fridge for 2 days. Expect crunch from the cabbage, though the corn might soften a little.
- → Can I turn up the heat in this dish?
- For more spice, keep the jalapeño seeds or add another pepper. You can also add hot sauce or more chili powder to the dressing.