Simple, yet special, recipes for the home chef.

Roasted Mexican Street Corn Salad

Roasted Mexican Street Corn Salad - A crunchy and spicy salad with just a bit of creaminess. Can be served warm or cold. | foxeslovelemons.com

I love drawing inspiration for new recipes from places I travel. And even places I haven’t personally traveled. My husband has been going to Mexico quite a bit for work lately. Aside from all of the excellent food souvenirs he brings back (tequila, Mexican vanilla extract, tequila, tamarind candy, tequila, agave nectar, tequila), he also brings back stories from all of the awesome meals he eats there.

Roasted Mexican Street Corn Salad - A crunchy and spicy salad with just a bit of creaminess. Can be served warm or cold. | foxeslovelemons.com

This dish is inspired by the corn on the cob coated in good stuff like cheese and mayo (called elote) that is sold by street vendors in Mexico. Long-standing jaw problems prevent me from enjoying two of life’s great joys – chewing gum (oh, how I miss it!) and eating corn on the cob. Missing out on both of those things makes me pretty sad, but cutting all my corn off the cob is OK when I jazz the kernels up with a bunch of tasty ingredients and make a Mexican street corn salad.

Before the jazzing commenced, I roasted the kernels to bring out their sweetness, as well as add a bit of “browned goodness” flavor to them. This salad gets a double dose of spiciness from both diced green chiles and cayenne, but the spiciness is tempered by just a smidge of mayonnaise and sour cream. Cotija or feta cheese work well here to add a bit of saltiness, and make sure you add plenty of lime juice for brightness. Warning: seriously addictive.

Roasted Mexican Street Corn Salad - A crunchy and spicy salad with just a bit of creaminess. Can be served warm or cold. | foxeslovelemons.com

Roasted Mexican Street Corn Salad

Yield: 6 servings

Ingredients:

  • 6 ears of sweet corn, silks and husks removed
  • Nonstick cooking spray
  • 1 can (4 ounces) diced green chiles
  • 2 small garlic cloves, minced
  • 1/2 small red onion, finely chopped (about 1/2 cup)
  • 3/4 cup crumbled cotija or feta cheese, divided
  • 1/4 cup coarsely chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper (or 1/4 teaspoon if you’d like it more spicy)
  • 1/4 teaspoon kosher salt

Directions:

  1. Preheat oven to 375 degrees F. Cut corn kernels from cobs. Spray rimmed baking pan with nonstick spray. Spread corn in single layer on prepared pan. Roast 30 to 40 minutes or until golden brown, stirring twice.
  2. Meanwhile, in large bowl, stir together chiles, garlic, onion, 1/2 cup cheese, cilantro, lime juice, mayonnaise, sour cream, chili powder, cayenne and salt.
  3. Let corn cool slightly, then toss with mayonnaise mixture until well combined. Serve sprinkled with remaining 1/4 cup cheese. Serve immediately, or cover and refrigerate for up to 2 days. Can be served cold or at room temperature.

7 Responses to “Orange Beef & Veggie Stir-Fry”

  1. Jane's Adventures in Dinner — April 16, 2014 at 10:13 am

    Fabulous! I’m always looking for something to feed small one for lunch. She usually manages to stump me. Yesterday she asked for ‘red ball’ (caviar) on soft (not hard) poached eggs. I’ve created a monster.

    Reply

  2. The Hubs — April 16, 2014 at 11:49 am

    Those are only for picnics? Well, they are a perfect size for a weekend morning orange juice.

    The recipe was tasty as well. I enjoyed the carrots the most because they took on a ginger glazed sort of feel.

    Reply

  3. nmhutchison — April 16, 2014 at 3:11 pm

    I’ve got to try this recipe, who doesn’t love easy-peasy Chinese meals made from scratch?! And Miss Laney is adorable, I can see why you’re smitten with her. =) P.S. I’ve got to get me some of the kids’ plates too for Kamden ….. and his mommy (Yours Truly) may or may not prefer sectioned plates so her food doesn’t touch. HAHAHAHAHAHA

    Reply

  4. Lori | Foxes Love Lemons — April 17, 2014 at 8:24 pm

    Oh my gosh, that is hilarious! What little kid asks for caviar for lunch? Your daughter!

    Reply

  5. Lori | Foxes Love Lemons — April 17, 2014 at 8:27 pm

    I can totally relate, Nicole! When my extended family gets together for a meal, we always seem to use those paper plates that are divided into 5 sections. And you know what? I really love those! Sometimes, I just want all my food separated! haha

    Reply

  6. Tara — April 20, 2014 at 3:56 pm

    Looks delicious Lori, I would love that for lunch and I know my daughter would too!!

    Reply

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