Kick-off Cinco De Mayo the delicious way with this healthy Mexican street corn salad recipe!
With Cinco de Mayo just around the corner, there are tons of delicious recipes you can make to help celebrate the holiday. One of my all-time favorites is Mexican street corn salad, or esquites.
But street corn salad isn’t just a must-make on the fifth of May, Mexican street corn is a light, refreshing, and tasty side dish that compliments any summertime meal.
What Is Mexican Street Corn?
Mexican style corn on the cob, or elotes, is a popular Mexican street food that is by far one of the best ways to enjoy your corn. Mexican street corn salad, or esquites, is an easy way to enjoy the same delicious flavors of elotes, but in an easy-to-make-and-serve salad. If you don’t love getting your hands messy when you eat, or strings of corn stuck between your teeth, then street corn salad is the way to go!
What’s In Mexican Street Corn Salad?
Usually, when things are this delicious, they are packed with heavy ingredients that fill you up after just a few bites. But this Mexican street corn salad recipe is made with light ingredients and fresh spices that make having a second helping a strong possibility!
Now, while Mexican street corn salad is already a taste-bud pleasing recipe, I had to throw in a secret ingredient that takes this side dish to the next level: Premium multi-collagen peptides. As we age, our body’s collagen levels start to drop as early as age 25! Supplementing your body with collagen helps replenish that lost collagen so you can experience smooth skin, reduced cellulite, healthier hair and nails, and stronger joints. SkinnyFit Super Youth collagen is unflavored, so while you won’t taste it in this Mexican street corn salad recipe, you’ll definitely see it in the mirror. 😉
Fresh or frozen corn?
While you can use either, there are different benefits to both. If you’re looking for convenience, frozen is the way to go. You can get frozen corn at any time of the year, and it comes already off the cob. I recommend getting the frozen corn that’s been grilled! Fresh corn on the other hand is, well, fresh. Either will work for this dish, and both routes will be scrumptious!
How To Make Mexican Street Corn Salad
Mexican street corn salad is ready in just 20 minutes and makes 8 servings, so your entire family can enjoy a heaping scoop with second helpings on the horizon. And because this Mexican street corn salad recipe is sure to be a new family favorite, you can also double the recipe so it’s ready and waiting in the fridge for anyone looking to indulge in a light snack, anytime.
Now, onto how to make Mexican street corn salad. Cook your corn for 7-10 minutes, and place in a large bowl. Add your pepper, jalapeno, cilantro, and onion to the large bowl with the corn and mix well. Mix your dressing (recipe below) with your corn and top with cotija cheese and cilantro. See the full recipe below.
You’ll love how easy it is to make this light and tasty Mexican street corn salad, and the versatility of the flavors in this recipe make it the perfect side dish for just about any meal! Make this addictive Mexican street corn salad recipe just once and you’ll never want to eat boring corn again! Enjoy!
Mexican Street Corn Salad
- 4 cups corn (approximately 24oz frozen or fresh)
- 1 tbsp olive oil
- 1 red pepper, diced
- 1 bunch fresh cilantro, minced
- 1 jalapeno, diced
- ⅓ cup red onion, diced
- ⅔ cup cotija cheese, crumbled
- 2 tbsp sour cream
- 3 tbsp plain greek yogurt
- 4 tbsp fresh lime juice
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp chili powder
- 1 scoop Super Youth Collagen, unflavored
- Heat olive oil in a pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to a large bowl, set aside.
- Add pepper, jalapeno, cilantro, and onion to a large bowl with corn and mix well.
- In a small bowl, add all dressing ingredients and mix well until smooth.
- Add dressing to a large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.
- Add remaining cheese and some cilantro on top.
- Serve or cover and store in the fridge before serving.