Easy Mexican Corn Salad Recipe No Mayo: Mexican Corn Recipe With Mayo- Mexican Corn Recipe With Mayo And Sour Cream.

If you’re looking for a simple yet flavorful side dish, this Easy Mexican Corn Salad recipe is perfect! Made without mayo, this salad is light and fresh, featuring charred corn, Cotija cheese, cilantro, lime juice, and a hint of chili powder. It’s a great addition to any summer barbecue or family meal.

 

But if you prefer a creamier texture, try the classic Mexican corn recipe with mayo and sour cream. The creamy blend adds richness and depth, making it a crowd-pleaser that’s sure to impress. Both versions capture the vibrant flavors of Mexican street corn, offering a tasty and easy way to enjoy this beloved dish at home.

Mexican Street Corn Salad Without Mayo

Mexican Street Corn Salad Without Mayo :This Mexican street corn salad, also known as elote salad, is a delicious and light dish perfect for summer barbecues or whenever you crave something fresh and flavorful. It’s made with frozen corn, salty Cotija cheese, fresh cilantro, tangy lime juice, garlic, and a hint of heat from jalapeno. The best part? It’s completely mayo-free!

Why Love This Salad

)Quick and Easy: This salad comes together in no time with just a handful of ingredients. Using frozen corn makes the process even simpler—no need to grill the corn unless you want that extra smoky flavor.
)Light but Flavorful: It’s the perfect dish for those hot summer days when you want something light but still packed with flavor. The combination of fresh cilantro and lime juice brightens up the dish, while Cotija cheese and jalapeno add a satisfying depth of taste.
)Make-Ahead Friendly: You can prepare this salad ahead of time and store it in the fridge for up to a day. Just add the jalapeno when you’re ready to serve to keep it fresh.
)Flexible Recipe: If you’re not a fan of cilantro, you can easily swap it for parsley or another herb. Don’t have Cotija cheese? Feta works great as a substitute.

!!Ingredients You’ll Need!!

Frozen Corn: Saves time and effort. Just let it thaw and drain well before cooking.
Cotija Cheese: A salty, crumbly Mexican cheese that melts in your mouth.
Cilantro: Adds a fresh, citrusy flavor to the salad.
Scallions: These green onions add a mild onion flavor and a pop of color.
Jalapeno: Gives the salad a little kick. Adjust the amount to your spice preference.
Lime Juice: Adds a tangy freshness that makes the flavors pop.
Garlic: Provides a subtle, savory kick.
Avocado Oil: Helps to char the corn and bind the spices to the kernels.
Chili Powder: Adds a smoky flavor and beautiful color to the salad.
Salt: Enhances all the other flavors.

Lat’s Make a Mexican Street Corn Salad

stap 1. Pan-Fry the Corn: Heat avocado oil in a large skillet over high heat. Add the thawed corn and cook, tossing occasionally, until it begins to char. This gives the corn a delicious, slightly smoky flavor.

stap 2. Mix the Salad: In a large bowl, combine the charred corn with scallions, cilantro, Cotija cheese, lime juice, jalapeno, garlic, chili powder, and salt. Toss everything together until well mixed.

Tips for Success:

Dry the Corn Well: Before cooking, make sure the corn is as dry as possible to avoid steaming. This helps it char better in the pan.
Don’t Overcrowd the Pan: Give the corn space to move around in the pan so it chars instead of steams.
High Heat is Key: Cooking over high heat ensures you get a nice char without overcooking the corn.
Season to Taste: Always taste your salad and adjust the seasoning as needed.

Popular Variations:

Adjust the Spice: If you like it spicier, leave the seeds in the jalapeno or use a serrano pepper. You can also increase the chili powder.
Add More Veggies: Try adding finely chopped red onion or bell peppers for extra color and crunch.
Cheese Swap: If Cotija isn’t available, feta is a great alternative with its similar salty flavor.
Use Grilled Corn: If you have fresh grilled corn, it’ll add a wonderful smoky flavor to the salad.

How to Store:

This salad is best enjoyed fresh, but it can be stored in the fridge in an airtight container. If making it ahead of time, keep the corn salad and cheese separate until just before serving to prevent the cheese from getting soggy.

 

Mexican Corn Recipe With Mayo

 

Elote is a delightful Mexican street food that has captured the hearts of many. If you’ve had the pleasure of tasting it, you probably already love it. If you haven’t, you’re in for a delicious surprise! Elote is a wonderful mix of sweet, savory, tangy, and spicy flavors, all in one bite. One of the best ways to enjoy it is by grilling the corn, which adds a smoky element to the dish.

How to Make Elote

Elote is made with corn on the cob, typically slathered with a creamy blend of mayonnaise, seasoned with chili powder, and brightened with a squeeze of fresh lime juice. The corn is then generously sprinkled with salty Cotija cheese and fresh cilantro. It’s a little messy to eat, but every bite is worth it! This dish is perfect as a summertime side for any meal inspired by Mexican cuisine.

Step-by-Step Instructions

stap 1. Grill the Corn: Start by grilling your corn on the cob. While boiling or steaming the corn works too, grilling it adds a unique smoky flavor that enhances the overall taste.

stap 2. Prepare the Sauce: While the corn is cooking, mix together mayonnaise, lime juice, chili powder, and a pinch of salt. If you like a bit of heat, you can add a dash of cayenne pepper.

 

stap 3. Coat the Corn: Once the corn is ready, brush it generously with the mayo mixture. This is where things can get a little messy, but it’s all part of the fun!

stap 4. Add Toppings: Sprinkle the corn with crumbled Cotija cheese and chopped cilantro. A plate underneath the corn can help catch any toppings that fall off, which you can easily scoop back onto the corn.

stap 5. Finish with a Dusting: For the final touch, sprinkle a bit more chili powder on top. This adds a pop of color and an extra kick of flavor. Then, enjoy!

Ingredient Notes:

Corn: The fresher, the better. Sweet corn works wonderfully, especially when grilled to add texture and flavor.
Mayonnaise: Though some recipes use sour cream or a mix of both, mayonnaise brings out the best flavors in this dish.
Chili Powder: Use your favorite chili powder. For an extra tangy kick, try Tajin, a Mexican spice blend of chili powder and lime.
Cotija Cheese: If you can’t find Cotija, feta or Parmesan are good substitutes.
Cilantro: Skip it if you’re not a fan.

How to Serve Elote

Traditionally, elote is served on a wooden skewer, making it easy to handle. You can also cut the corn off the cob and serve it in a cup with all the toppings mixed in, a variation known as esquites or elote en vaso.

What to Serve with Elote

Elote is versatile. Enjoy it as a snack, an appetizer, or as a side dish to your favorite Mexican-inspired meals. It pairs beautifully with dishes like burrito bowls, enchiladas, quesadillas, and tacos.

Final Thoughts

Elote is a simple yet incredibly flavorful dish that’s perfect for the warmer months. While grilling the corn is optional, it adds a delicious smokiness that complements the other flavors. Whether you’re hosting a barbecue or just craving a taste of Mexican street food, elote is sure to be a hit!