Roasted Mexican Street Corn Salad is a healthy, Mexican street food. This creamy salad called as Elote, is sold on the streets of Mexico by vendors. Roasted Mexican Street Corn Salad is crunchy and spicy with just a bit of creaminess.
This salad gets a double dose of spiciness from both diced chillies and cayenne, but the spiciness is balanced by sour cream and honey. As the name suggests corn is first roasted for this salad. I have roasted the corn on stove flame to get a smoky flavour.
The salad is delicious when served warm, but it can also be chilled and served cold. It is a perfect party dish which can be made well in advance. Mexicans use Cotija or feta cheese, but if you find it difficult to get then use very soft cottage cheese (paneer). Make sure to balance the sweetness of corn with enough lemon and salt to taste.
You can also try our other salad recipes like Mexican Salad with Nacho Chips, Macaroni and Coconut Salad and Thai Red Cabbage and Carrot Salad.
Yield: 3 to 4 servings
Prep Time: 20 minutes
Total Time: 30 minutes
INGREDIENTS FOR ROASTED MEXICAN STREET CORN SALAD
2 sweet corn, silks and husks removed
½ cup onion diced
½ cup yellow pepper /capsicum diced
1 teaspoon garlic minced
½ teaspoon chilli chopped fine / 1 teaspoon jalapeno
2 tablespoon fresh cilantro / coriander chopped coarsely
1/3 cup crumbled feta cheese/ soft paneer divided
Dressing
2 tablespoons sour cream / thick yogurt
1 tablespoon mayonnaise (optional)
1 tablespoons fresh lime juice
1 teaspoon honey
1 pinch of cayenne pepper
Salt to taste
DIRECTIONS FOR ROASTED MEXICAN STREET CORN SALAD
- In a bowl mix all the ingredients for dressing and set aside.
- Roast the corn on stove flame or cut corn kernels from cobs and roast in a nonstick pan till golden.
- In a large bowl add roasted corn, capsicum, onion, chilli and coriander.
- Pour the dressing and add half feta cheese.
- Toss well until well combined.
- Serve warm topped with feta and coriander or cover and refrigerate for upto 2 days.
