Spicy Mexican Corn Salad

When you think of Mexican corn, ‘Elote’ might come to mind. It’s a delicious Mexican version of corn on the cob, a perfect side that highlights Mexican innovation with vegetables. But what if you wanted something more deconstructed?

This spicy Mexican corn salad is as spicy as it is beautiful. Easier to serve for those not anxious to ruin their lipstick eating corn on the cob, this salad is perfect hot or cold, spicy or toned down, and goes well with both Mexican and other entrees.

Ways to make this your own

The spice level for this salad is completely under your control. You can decide how many jalapenos you think are necessary and/or whether to include the seeds or not. Adding the seeds will of course make this spicier.

In case it’s helpful, we love spice and only use one jalapeno fully seeded. It’s nice but not overwhelming.

This salad is great at room temperature, right off the stove, or cooled down. You can also use any leftovers for future burritos and tacos.

Serve it as a salad or add some chicken and lettuce for a full meal.

You can play around with the peppers you decide to use here. The original recipe called for shishito peppers, but I’ve found it hard to find these in our supermarket. I enjoyed green peppers as well. You could just as easily try some poblano peppers.

Ingredients:

  • 3 1/2 - 4 tbsp olive or avocado oil

  • 2 tbsp lime juice

  • 1/2 tsp cumin

  • kosher salt

  • 1/2 cup minced red onion

  • 1 garlic clove, minced

  • corn kernels from 4 ears of corn (approximately 3 cups’ worth)

  • 1 red pepper

  • 1 jalapeno, diced (de-seed for less spice)

  • 1/4 cup shredded Cotija cheese

  • cilantro for garnish

Directions:

In a small bowl, mix 3 tbsp of the oil, lime juice, cumin, and salt together. Add the red onion and garlic, stir briefly, and set aside.

Heat your olive or avocado oil in a medium-sized pan over medium heat until shimmering. Add the red pepper and jalapeno first, letting them cook for a couple of minutes before you add your corn. Add the corn and cook, stirring occasionally, until corn is fully cooked and starting to brown slightly (5 - 10 minutes). Take off the heat and place in a bowl to cool.

Even if you intend to serve this hot, I recommend letting the corn mixture cool just slightly before mixing with the dressing and cheese. Once it’s cooled enough to your liking, add the dressing and stir. Sprinkle some cotija cheese and decorate with some cilantro, if desired.