Okay, this is seriously the best salad I’ve made in a long time and it’s so simple and satisfying. It’s got tons of fresh colorful vegetables, delicious Mexican flavors with the grilled corn, the jalapeños, avocado, and jicama, and tons of texture.
This recipe is inspired by Mexican elote. If you’ve never heard of it, elote, also known as Mexican corn on the cob, is a Mexican street food consisting of roasted corn on the cob that is slathered in mayonnaise, cheese, and chili powder or tajin. It is a popular snack food in Mexico. Elote is made by:
• Roasting corn on the cob over an open flame or in the oven until the kernels are lightly charred
• Removing the corn from the heat and placing the hot cobs on a plate or tray
• Slathering the corn with mayonnaise, butter, or sour cream
• Sprinkling the corn with cotija or queso fresco cheese
• Seasoning with chili powder and salt to taste
• Optionally garnishing with lime wedges, chili sauce, or chili pepper
The combination of the charred corn, creamy mayo or butter, salty cheese, and spicy chili powder makes for a delicious and flavorful snack. Elote is typically sold by street vendors in Mexico and is widely enjoyed as an afternoon or evening treat. (Source)
Now, my recipe doesn’t include the mayo, but the creaminess from the guacamole salsa (in lieu of a salad dressing) gives it that same vibe, if you ask me. You’ve GOT to try this salad recipe. I promise it’ll become a new summer staple.
See the full recipe below. Let me know if you try this recipe and be sure to subscribe to my page for more colorful, healthy recipes and health and wellness posts!
Mexican Grilled Corn Salad
- 2-3 cups Greens of choice I used arugula & spinach, but any type of greens or lettuce would work
- 1/2 English cucumber chopped
- 1/2-1 cup jicama peeled, chopped
- 2 radishes chopped
- 1 cup tomatoes chopped
- 1/2 cup carrots chopped
- 2 tbsp cilantro roughly chopped
- 2-3 tbsp sliced pickled jalapeños
- 1/2 avocado diced
- 2 tbsp feta or queso fresco
- 2 ears of corn, boiled & grilled
- 2-3 tbsp Herdez guacamole salsa
- 1 tbsp olive oil
- juice of 1-2 limes
- 3-4 oz protein of choice I used grilled chicken sausage, but you could do black beans, grilled chicken, shrimp, etc.
- tajin to taste
- Boil the corn for about 10-12 minutes, and then grill it over medium-high heat until it begins to char slightly (mine took about 10 minutes). When it is charred, remove and set aside to cool slightly. Meanwhile, prep the rest of the ingredients.
- Stand the corn cobs on one end and cut downwards to remove the corn kernels.
- Combine all ingredients in a large bowl
- Toss to combine
- Top with tajin and enjoy!