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Cinco de Mayo is upon us, and let me tell you, Mexican food is my all-time favorite cuisine! This version of Mexican Street Corn Salad is one I am so excited to share with you! I think you will love it as much as I do. It’s the perfect recipe to round out any Taco Tuesday recipe and this Cinco de Mayo.
While I love eating out at a restaurant, I love mixing up fun Mexican recipes in my own kitchen, and this is one you don’t want to miss. Keep reading to find out the multiple ways to use up this Mexican Street Corn Salad and what another Only in Arkansas blogger wrote to influence what I called this recipe.
Keisha’s Cinco de Mayo Guide to the Taco Stands around Arkansas gives a perfect comparison between Elotes and Esquites. Fun fact…I almost called this Mexican Street Corn Salad an Elotes recipe, but after reading her article, I realized I would have been wrong. No matter the name, this salad is delicious and can be used in so many ways. As the name implies, it’s amazing as a salad. But it can also work like a dip. Grab your favorite chips, dunk and devour. And don’t forget you can use it as a topping on your favorite taco bowls, tacos, quesadillas, fajitas, and nachos!
Easy Peasy Pleasy Tips
- You can roast your own ears of corn, or take the easy step and use frozen roasted corn. Just follow the package directions.
- This recipe is delicious whether you serve it warm or cold.
- If you can’t find Queso Fresco, use Cotija or feta.
- I use “jarlic” in all my recipes. It’s just garlic that’s already chopped and in a jar. Saves time and stinky fingers.
- Freeze a jalapeño and use a grater to grate it into your recipe for the added flavor and to add a touch of heat to your favorite recipes.
Mexican Street Corn Salad
Ingredients
- 2–12-ounce bags frozen fire-roasted corn
- 2-3 tablespoons mayonnaise
- 1 garlic clove, minced
- Zest and juice of 1 lime
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jalapeño, diced
- 1/4 cup chopped cilantro
- 1/2 cup of Queso Fresco, crumbled
Directions
Follow heating instructions on the frozen roasted corn package. Let cool. Mix together all other ingredients, saving some cilantro and queso fresco for toppings. Mix corn and dressing mixture until well combined. Add salt and pepper to taste. Top with remaining cilantro and cheese.
Check out more recipes perfect for Cinco De Mayo!
Cinco de Mayo Baked Chicken Fajitas
Chipotle Lime Shrimp Bowls
Mexican Brown Rice Cantina Bowl
Comforting Taco Soup
Green Chili Chicken Enchiladas
Chicken Enchilada Chili
Sheet Pan Taco Pizza
Tortilla Soup
Campfire Cheese Dip
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