Grilled Mexican Street Corn Salad Recipe

Grilled_mexican_Street_Corn_Salad

Mexican Street Corn Salad

This salad is super versatile, easy to make, and economical! Mexican Street Corn Salad is good on its own, as a side, a dip or served over grilled chicken, beef or salmon. Throw some ears of corn on the grill while you’ve got the grill hot to whip up this deliciousness at your next meal.

Take advantage of the hot sale on first of the season sweet corn at Safeway and make this delicious Mexican Street Corn Salad as a side for your Memorial weekend menu.

This salad reminds me of last May when we spent a fabulous weekend in New York City.  

The street food in the city was amazing, especially the Elotes – Grilled Mexican Street Corn.  We spent an afternoon in Times Square and it was set up with a garden theme and food vendors were plentiful, offering their unique spin on traditional ethnic dishes as well as creating a fabulous array of ethnic fusions, ready to awaken the taste buds of thousands exploring the city.

My children loved Times Square and couldn’t get enough of it!  The energy, the lights, the people, and with Broadway Street closed for a full block, there was live entertainment with break dancers, jugglers, street performers and more. 

Check out how to make elotes here.

Ingredients

  • 6 ears sweet corn
  • 1/2 cup Cotija cheese crumbles
  • 1/4 cup finely-chopped red onion
  • 1 avocado (diced)
  • 1 Tbs finely-minced cilantro
  • juice of 1/2 lime
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt

 

grilled_Steet_Corn_Salad_Recipe

How to Make Grilled Street Corn Salad

Such an easy and effortless salad to make!

Preheat grill to medium-high heat (about 425-450º.)

Roast corn about 10 minutes, turning every 2-3 minutes for even char.

Remove from grill and let cool for 3-4 minutes. Slice kernels from the cob.

In a large mixing bowl, combine all ingredients. Serve warm.

mexican street corn salad

Mexican Street Corn Salad

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Course: Salad
Cuisine: Mexican
Prep Time: 10 minutes
Servings: 10 servings
Calories:

Ingredients

  • 6 ears sweet corn
  • 1/2 cup Cotija cheese crumbles
  • 1/4 cup finely-chopped red onion
  • 1 avocado diced
  • 1 Tbs finely-minced cilantro
  • juice of 1/2 lime
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt

Instructions

  • Preheat grill to medium-high heat (about 425-450º.) Roast corn about 10 minutes, turning every 2-3 minutes for even char. Remove from grill and let cool for 3-4 minutes. Slice kernels from cob.
  • In a large mixing bowl, combine all ingredients. Serve warm.

Notes

Pro Tips: 1. To remove kernels from the cob, place a small bowl upside down in a larger bowl. Place the cob on top of the smaller bowl and slice down. 2. To keep cilantro fresh, trim ends and place in a jar with water. Cover the top leaves with a plastic bag and store in the refrigerator.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

What to Pair with Mexican Street Corn Salad

Garlic Herb Flank Steak With Tomato, Avocado & Corn Salsa

Guacamole Burger With Roasted Corn Salsa

Double Avocado Grilled Turkey Burger

Salmon Tacos With Chipotle Mayo Slaw and Pickled Onions

Check out other recipes you can make with corn here:

Tips for Perfectly Boiled Corn on the Cob

Black Bean & Roasted Corn Salsa

Scalloped Corn Casserole

mexican_Street_Corn_Salad

 

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