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