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Roasted Mexican Street Corn Salad
Do you want to prepare healthy and nutritious Mexican street food? Then Roasted Mexican Street Corn Salad is what you need.
I rarely prepare salads and usually, it is a Roasted Mexican Street Corn Salad. It is so healthy, easy to prepare, and quite unusual. I love the idea of eating corn on a salad.
However, this dish has more ingredients than just corn such as avocado, cheese, herbs, and scallions making it even tastier than you thought possible This creamy salad, called Elote, is sold on the streets of Mexico by vendors.
The roasted Mexican Street Corn Salad is crunchy and spicy, with just a touch of creaminess. This is the perfect salad to please guests and family members.
Salad is spiced up with diced chilies and cayenne, but the spiciness is evenly balanced by honey and sour cream. adding avocado gives richness and creaminess to the salad. Such a delicious and nutritious Mexican salad will be definitely on your weekly menu!
Salt & Pepper As the name of the recipe suggests corn is roasted for this salad. You can roast the corn on stove flame to achieve a smoky flavour.
Salads can be served warm or cold, depending on your preference. This dish makes an excellent party dish and can be prepared in advance.
In Mexico, Cotija and feta cheeses are used, but if you can’t seem to find them, you can use very soft cottage cheese (paneer). The sweetness of corn should be balanced with enough lemon and salt to taste.
I hope you will enjoy this tasty Roasted Mexican Street Corn Salad recipe. If you like it, please share it with your friends and family.
Our other salad recipes include Mexican Salad with Nacho Chips, Macaroni and Coconut Salad, and Thai Red Cabbage and Carrot Salad, Nutritious Tossed Salad with Stir-fried Mushroom also try our Best Homemade Multi-Purpose Salsa Dip.
Roasted Mexican Street Corn Salad (Recipe)
Roasting Time: 10 minutes
Prep Time: 20 minutes
Total Time: 30 minutes
Yield: 3 -4 servings
Author: Ranjeeta Nath Ghai
Ingredients For Roasted Mexican Street Corn Salad
2 sweet corn, remove the silks and husks
½ cup diced onion
½ cup yellow/red/green bell pepper diced
1 tsp garlic minced
1 Avocado (optional) [BUY]
½ tsp chilli chopped fine
1 tsp jalapeno (optional) [BUY]
1 tsp red jalapeno (optional) [BUY]
2 tbsp fresh cilantro or coriander chopped coarsely
1/3 cup crumbled feta cheese or soft paneer divided
Dressing
- 2 tbsp sour cream / thick yogurt
- 1 tbsp mayonnaise (optional)
- 1 tbsp fresh lime juice
- 1 tsp honey
- 1 pinch of cayenne pepper
- Salt to taste
Directions For Roasted Mexican Street Corn Salad
- In order to prepare the dressing, combine all the above ingredients in a bowl.
- In a nonstick pan, roast corn kernels until golden brown or roast the corn on the stove flame.
- Combine the roasted corn, capsicum, onions, chili, and coriander in a large bowl.
- take half the dressing and dress the salad then top up the other with half the feta cheese.
- Toss and combine well.
- Serve warm topped with feta and coriander or cover and refrigerate for upto 2 days.
Quick Overview
Recipe Name: Roasted Mexican Street Corn Salad
Author: Ranjeeta Nath Ghai
Description: Do you want to prepare healthy and nutritious Mexican street food? Then Roasted Mexican Street Corn Salad is what you need.
Preperation time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Type: appetizer
Recipe Ingredients: 2 sweet corn, remove the silks and husks, ½ cup diced onion, ½ cup yellow/red/green bell pepper diced, 1 tsp garlic minced, 1 Avocado (optional) [BUY], ½ tsp chilli chopped fine, 1 tsp jalapeno (optional) [BUY], 1 tsp red jalapeno (optional) [BUY], 2 tbsp fresh cilantro or coriander chopped coarsely, 1/3 cup crumbled feta cheese or soft paneer divided, , Dressing, 2 tbsp sour cream / thick yogurt, 1 tbsp mayonnaise (optional), 1 tbsp fresh lime juice, 1 tsp honey, 1 pinch of cayenne pepper, Salt to taste
Recipe Instructions: In order to prepare the dressing, combine all the above ingredients in a bowl. In a nonstick pan, roast corn kernels until golden brown or roast the corn on the stove flame. Combine the roasted corn, capsicum, onions, chili, and coriander in a large bowl. take half the dressing and dress the salad then top up the other with half the feta cheese. Toss and combine well. Serve warm topped with feta and coriander or cover and refrigerate for upto 2 days.
Recipe Cuisine: Mexican
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