If you’re looking to elevate your salad game, the Mexican Street Corn & Jicama Salad is a must-try! Bursting with vibrant colors, textures, and that signature tangy, spicy flavor of Mexican street food, this dish is inspired by the beloved elote (Mexican street corn). Served fresh and salad-style, it’s a perfect balance of sweet, crunchy, and creamy, making it the ideal side dish for summer gatherings or a flavorful topping for your tacos.
In this post, we’ll dive into everything you need to know about this Mexican Street Corn & Jicama Salad—from the origin of the dish to the detailed recipe, preparation method, and even creative variations to make it your own. By the end, you’ll be ready to whip up this dish and impress your guests with your culinary skills.
What is Mexican Street Corn & Jicama Salad?
Mexican Street Corn & Jicama Salad is a modern take on elote, the classic Mexican street food where corn is grilled and slathered with a creamy, tangy sauce, topped with chili powder and cheese. This salad version maintains the richness and flavor of elote but offers a fresh, crisp twist with raw vegetables like jicama, red bell pepper, and cilantro.
The salad brings together charred corn, crunchy jicama, creamy mayo, and crumbled cotija cheese, and adds a zing with freshly squeezed lime juice and a sprinkle of chili powder. It’s a delicious fusion of textures and flavors that perfectly complements a variety of main dishes or serves as a stand-alone treat.
Origin of Mexican Street Corn
The origins of Mexican street corn (or elote) can be traced back to indigenous Mexican food traditions, where corn has been a staple food for centuries. Traditionally, elote is prepared on the streets of Mexico, where vendors grill corn on the cob and generously coat it with a mixture of mayonnaise, cheese, lime, and chili powder. It’s a popular street snack throughout Mexico, enjoyed by both locals and tourists alike.
The idea of turning elote into a salad is a relatively recent innovation, providing a fresher, lighter alternative to the traditional grilled corn. The addition of jicama adds an extra layer of crunch, which pairs beautifully with the creamy texture of the dressing.
Ingredients (Serves 3-4)
To make this Mexican Street Corn & Jicama Salad, here’s what you’ll need:
- 2 cups corn kernels (fresh or thawed from frozen)
- 1 cup jicama, peeled and julienned
- ½ cup red bell pepper, finely diced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- ½ cup crumbled cotija cheese (or feta as a substitute)
- 1–2 tbsp mayonnaise (or vegan mayo)
- 1 tbsp sour cream or Mexican crema (optional)
- 1–2 tsp lime juice (freshly squeezed)
- ½ tsp chili powder (adjust to taste)
- Salt and pepper to taste
Step-by-Step Directions & Preparation Method
1. Cook the Corn
Start by lightly toasting the corn kernels. Heat a skillet over medium heat, add the corn, and cook for about 3–5 minutes, stirring occasionally until the kernels are slightly charred. This will give the corn a delicious, smoky flavor that is characteristic of elote. Once done, remove the corn from the skillet and let it cool slightly before adding it to the salad.
2. Prepare the Vegetables
In a large mixing bowl, combine the julienned jicama, diced red bell pepper, diced red onion, and chopped cilantro. These vegetables will provide crunch and freshness to the salad, balancing out the creamy corn and dressing.
3. Make the Dressing
In a small bowl, mix together the mayonnaise, sour cream (or Mexican crema if using), lime juice, chili powder, salt, and pepper. Stir until smooth. This creamy dressing is what ties all the ingredients together and adds that signature tangy and spicy kick.
4. Assemble the Salad
Add the charred corn to the vegetable mixture and toss everything together gently. Pour the dressing over the top and mix until all the ingredients are evenly coated. The creamy dressing will coat the corn and vegetables, ensuring each bite is full of flavor.
5. Finish with Cotija Cheese
Once the salad is well-mixed, sprinkle crumbled cotija cheese on top. The salty, crumbly texture of the cheese adds a finishing touch that makes this salad irresistible. Serve immediately or chill for a few minutes to allow the flavors to meld together.
Tips & Variations: Mexican Street Corn & Jicama Salad
While the Mexican Street Corn & Jicama Salad is delicious on its own, here are a few tips and variations to try:
- Add Extra Heat: For those who love spice, try adding finely chopped jalapeño or a pinch of cayenne pepper to the salad. This will add a nice kick to the dish.
- Toppings: This salad works wonderfully as a topping for tacos or tostadas. It can also be served as a side dish alongside grilled meats, seafood, or barbecued chicken.
- Vegan Option: Replace the mayonnaise and sour cream with vegan mayo and skip the cotija cheese for a completely plant-based version.
- Make-Ahead Option: Prepare the dressing ahead of time and keep it refrigerated. Combine it with the corn and jicama just before serving to maintain the salad’s crispness.
- Creamier Version: If you prefer a creamier dressing, feel free to add a little more mayonnaise or sour cream to achieve your desired consistency.
FAQs About Mexican Street Corn & Jicama Salad
1. Can I use frozen corn for this recipe?
Yes, frozen corn works great! Just thaw it before using, and you can toast it as you would fresh corn.
2. Is it necessary to char the corn?
While charring the corn adds flavor, it’s not strictly necessary. If you prefer a milder flavor, you can skip this step and use the corn fresh or lightly sautéed.
3. Can I substitute cotija cheese?
Yes, you can substitute feta cheese if cotija is unavailable. Both offer a crumbly texture and similar salty flavor.
4. How long does the salad keep?
For the best texture, it’s recommended to eat the salad within a few hours of preparing it. However, you can refrigerate it for up to 1 day.
5. Can I add protein to Mexican corn salad?
Certainly! For a heartier meal, you can add grilled chicken, shrimp, or black beans for protein.
6. Can I make the salad spicy?
If you enjoy a spicy kick, you can add finely chopped jalapeños or a dash of cayenne pepper to the dressing or sprinkle on top.
Conclusion: Mexican Street Corn & Jicama Salad
This Mexican Street Corn & Jicama Salad brings the vibrant flavors of elote into a fresh, crunchy salad. With charred corn, crisp jicama, and creamy dressing, it’s a colorful, flavorful dish that works beautifully as a side or topping. Whether you’re looking to enjoy it at a summer BBQ, as a taco topper, or as a standalone snack, this salad is sure to impress.
Feel free to adjust the ingredients and add your favorite twists to make it your own. It’s a flexible recipe that’s as versatile as it is delicious. Next time you’re craving a salad that’s both satisfying and bursting with flavor, give this recipe a try—you won’t regret it!
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Mexican Street Corn & Jicama Salad: A Flavorful Twist on Elote
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Diet: Gluten Free
Description
Mexican Street Corn & Jicama Salad is a modern take on elote, the classic Mexican street food where corn is grilled and slathered with a creamy, tangy sauce, topped with chili powder and cheese. This salad version maintains the richness and flavor of elote but offers a fresh, crisp twist with raw vegetables like jicama, red bell pepper, and cilantro.
Ingredients
2 cups corn kernels (fresh or thawed from frozen)
1 cup jicama, peeled and julienned
½ cup red bell pepper, finely diced
¼ cup red onion, finely diced
¼ cup fresh cilantro, chopped
½ cup crumbled cotija cheese (or feta as a substitute)
1–2 tbsp mayonnaise (or vegan mayo)
1 tbsp sour cream or Mexican crema (optional)
1–2 tsp lime juice (freshly squeezed)
½ tsp chili powder (adjust to taste)
Salt and pepper to taste
Instructions
Cook the corn: In a skillet over medium heat, lightly toast corn kernels for 3–5 minutes until slightly charred. Let cool slightly.
Prepare vegetables: In a large bowl, combine jicama, red bell pepper, red onion, and cilantro.
Make dressing: In a small bowl, mix mayonnaise, sour cream (if using), lime juice, chili powder, salt, and pepper.
Assemble salad: Add corn to the vegetables and toss with the dressing until everything is evenly coated.
Finish: Sprinkle crumbled cotija cheese on top before serving.
Notes
This Mexican Street Corn & Jicama Salad is crunchy, tangy, and packed with bold flavors. Perfect as a side dish or a light snack, it’s a refreshing twist on traditional street corn with a sweet and crisp jicama crunch. Serve chilled for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed / Lightly cooked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: Low
Keywords: Elote salad, Mexican corn salad, street corn salad, jicama corn salad, fresh Mexican salad
