daraeats

menu icon
go to homepage
  • Recipes
  • Food Finds
  • Growing Things
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Food Finds
  • Growing Things
  • About
×
Home

Street Corn Salad

July 8, 2021 - 10 Comments

In Ontario where I live, nothing embodies late summer eating for me like fresh corn from the farmers market. I eagerly await the arrival of those summer days when a trip to my local market features those familiar, worn wooden tables, piled high with plump, green-husked beauties.

Jump to Recipe - Print Recipe

Overflowing nearby are baskets of shucked husks and delicate corn silk from those who have disrobed their purchase before heading home. I love the feeling of handling the slightly fuzzy ears, looking for the largest and most weighty specimens, and waiting for the humorous squeak of leafy tension that is emitted when a tight section of the husk is pulled down for inspection. When plump yellow kernels are revealed, the cob goes into my basket, and the ritual is continued until I have selected as many as I can carry. 

Each summer, before the corn season ends, I make a point of buying a few dozen ears of fresh corn from my favourite organic farmer, stripping off their green cloaks at the market, and taking the cobs home to strip down into kernels. I pack the kernels into silicone pouches and tuck them into the freezer, ready to unearth throughout the following colder months, when a taste of sun soaked sweetness, in the form of corn soup or corn salad, is a welcome reminder that summer might indeed return again one day.

For those of us that dwell in these northern parts, summer doesn’t last as long as we might like, and fresh summer corn even less so. While it is true that there is nothing quite like fresh corn on the cob, or golden, plump kernels freshly shorn off the cob, when corn salad cravings hit, it turns out that frozen corn can do the job quite nicely. Even if you haven’t had the chance to put away your own stockpile of frozen market corn, good quality store-bought frozen corn, especially the sweeter peaches and cream variety, is what I turn to for this recipe. 

This salad is my take on the classic Mexican dish Esquites, a pre-hispanic preparation of corn kernels flavoured with lemon, herbs, and chili, and its sister dish Elote, an entire corn cob slathered in similar toppings. More likely than not, any versions of either of these dishes that you might have encountered outside of Mexico have also been topped with ingredients such as butter, cheese, and mayonnaise. While I truly adore many takes on these scrumptious corn-based preparations, I am not a huge fan of copious amounts of mayonnaise, and I sometimes find that the creamy and rich ingredients found in some versions can overshadow the freshness and complex flavours of the other ingredients.

My version features just the right selection of ingredients to deliver a fresh and truly delicious salad that I make time and time again throughout the year. Juicy and sweet corn kernels, either fresh or from frozen, are combined with salty feta or cotija cheese, dotted with tangy diced tomato and piquant sliced pickled jalapenos, and scattered with fresh cilantro. The salad is dressed modestly with a creamy dressing made up of sour cream (or crema), a touch of mayonnaise, brine from the pickled jalapeños, minced garlic, and sprinkled with dried chipotle powder. All of the flavours of this dish - sweet, earthy, salty, tangy and spicy - are brought together by a squeeze of fresh lime. Street Corn Salad uses a short list of enticing ingredients that come together in a flash - I think that you too will find yourself making it over and over again.

The Food Find

The Food Find ingredient in my Street Corn Salad is ground Chipotle Pepper. Chipotle pepper is the popular smoked and dried form of red jalapeño, that is available in a number of preparations, including dried whole, rehydrated and pickled in adobo sauce, ground into a powder, or as the principle ingredient in salsas and hot sauces. While I love the smoky, spicy flavours of chipotle in all of its forms, I find the canned adobo or hot sauce versions can sometimes add too much heat to what I’m cooking, especially in something like a salad. Using a modest amount of the ground variety adds that signature chipotle flavour, revealing its earthy, smoky, and tangy notes without as much spiciness. Find out more about the various forms of Chipotle Pepper, where to find it, and ways to use it.

How to Eat Street Corn Salad

Street Corn Salad is the perfect component to a multi-dish meal or Mexican themed-spread, and it will definitely stand out at your next picnic or pot luck as the star contribution - on every occasion that I serve it I am asked for the recipe time and time again. I’ve eaten Street Corn Salad next to everything from a veggie burger or quesadillas, to slabs of grilled cumin and garlic spiked tofu or black bean chili. Street Corn Salad is easily taken into main dish territory, as I often do, by adding big wedges of ripe avocado, dressed with salt and lime, or perhaps paired with grilled veggie sausages or grilled chicken for a flexitarian option. Street Corn Salad can also be used as a burrito filling, adding avocado or guacamole and some shredded lettuce, before wrapping everything up for a fresh and tasty meal on the go.

I like to serve the salad as a composed dish on a shallow, wide plate, with each ingredient added in layers as detailed in the recipe. However, nothing will be lost if you make the salad in a container or bowl, to be tossed before serving.

An image of the dish Street Corn Salad in a white ceramic bowl.
Print Recipe
5 from 5 votes

Street Corn Salad

Street Corn Salad comes together in a flash, and features a scrumptious array of fresh flavours inspired by Mexican corn dishes esquites and elote. Sweet, earthy, salty, tangy and spicy flavours are brought together by a squeeze of fresh lime, a dish sure to stand out at your next picnic or potluck, or as scrumptious side dish that you will find yourself making again and again.
Prep Time10 minutes mins
Cook Time10 minutes mins
Servings: 4 side dish servings, 2 generous main dish servings

Ingredients

  • 1 teaspoon neutral oil such as canola or sunflower oil
  • 4 cups corn kernels fresh or frozen
  • 1 large tomato diced
  • ½ cup feta or cotija cheese crumbled
  • 1 tablespoon liquid reserved from the pickled jalapenos
  • 3 tablespoon sour cream or crema
  • 1 tablespoon full fat mayonnaise preferably olive oil mayonnaise
  • ½ lime juiced
  • 1 small garlic clove minced using a garlic press
  • ⅛ teaspoon ground dried chipotle or up to ¼ teaspoon for a spicier version
  • A handful of picked cilantro leaves
  • 2 tablespoon pickled jalapeno slices cut into half moons
  • Salt to taste

Instructions

  • Heat a non-stick pan over low medium heat. Add the oil, then add the fresh or frozen corn kernels, and sauté, stirring occasionally, for 7-10 minutes, adding a sprinkle of salt to taste. I prefer my corn kernels just cooked and slightly toothsome, but if you prefer your corn more tender, add a few more minutes to the cooking time. Set aside to cool.
  • While the corn is cooling, prepare the dressing. In a small bowl, add the jalapeño pickling liquid, sour cream or crema, mayonnaise, and lime juice. Stir in the minced garlic, taste, and correct seasoning with salt as needed - you may not need any additional salt. Set dressing aside.
  • Once the corn has cooled, take out a wide shallow bowl or platter. Sprinkle the cooked and cooled corn across the dish, followed by the diced tomato, and crumbled feta. Drizzle the prepared dressing across the salad, followed by a dusting of the ground chipotle pepper. Sprinkle the cilantro leaves, followed by the pickled jalapeño slices. Enjoy!

Notes

Crema and cotija cheese can be found at Latin American grocers, and some larger, well stocked grocery stores.

More to explore on daraeats

  • Salted Peanut, Chocolate, and Date Bars
  • Warm Date, Ginger, and Orange Cake with Salted Vanilla Toffee Sauce
  • Leek, Potato, and Fennel Soup with Lemon (Instant Pot Friendly)
  • Grilled Mushroom and Burrata Toast with Red Onions, Garlic, Thyme, and Chili

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Carol Speers says

    August 18, 2021 at 1:31 pm

    5 stars
    This was a delicious summer salad. All the flavours were so bright and complimented each other. I added some avocado as I had it on hand and that was good in it too. Loved the pops of spice from the jalapeños!

    Reply
    • daraeats says

      August 23, 2021 at 1:22 pm

      Thanks so much for your lovely comment Carol - I also love it with avocados! What can't be improved by an avocado ? : ) Thanks for making it!

      Reply
  2. Yani Gellman says

    August 03, 2021 at 10:12 pm

    5 stars
    I LOVE this dish and am going to make it soon! Thanks for posting the recipe : )

    Reply
    • daraeats says

      August 23, 2021 at 1:22 pm

      Let me know how it went when you made it! : )

      Reply
  3. Debra Gellman says

    July 13, 2021 at 8:36 pm

    5 stars
    My son and daughter-in-law devoured this salad. A huge hit! We’re savoring every scrumptious bite in my household. This salad is making a 3rd appearance tomorrow night at my book club. So simple, fresh, and utterly delicious.

    Reply
    • daraeats says

      August 23, 2021 at 1:21 pm

      Oh I'm so glad you loved it! Thanks so much for trying out my recipe!

      Reply
  4. Sacha says

    July 08, 2021 at 5:32 pm

    5 stars
    Oh the cottage memories with this salad! I love this recipe!

    Reply
    • daraeats says

      August 23, 2021 at 1:23 pm

      Thanks Sacha ! : )

      Reply
  5. Nina Levitt says

    July 08, 2021 at 5:32 pm

    5 stars
    i loved eating this when you made it!

    Reply
    • daraeats says

      August 23, 2021 at 1:23 pm

      Thanks Nina ! I loved sharing it with you !

      Reply

Hi, I'm Dara! I’m a lifelong food explorer. I’m passionate about creating plant-forward recipes, discovering ingredients, gardening edible plants, and connecting with local food cultures. I approach life and eating with gusto, and I deeply believe in the magic of food to bring people together.

More about me →

Subscribe to the daraeats newsletter

* indicates required
/* real people should not fill this in and expect good things - do not remove this or risk form bot signups */

Intuit Mailchimp

Recent Favourites

  • Date and Tahini Delight
  • A close up image of Smoky Gnocchi.
    Smoky Gnocchi with Spinach and Goat Cheese
  • An image of a woman's hand placing a piece of manchego cheese on top of a piece of Pan con Tomate with Fresh Herbs and Manchego.
    Pan con Tomate with Manchego and Fresh Herbs
  • An image of two hands holding a small bowl of Corn and Miso soup against a light background.
    Corn and Miso Soup (Instant Pot Friendly)
  • A white ceramic bowl of Corn Soup with Ginger and Dill.
    Corn Soup with Ginger and Dill
  • An image of three jars of corn broth.
    Corn Broth (Instant Pot Friendly)

Footer

↑ back to top

All content on this site is created
by an actual human - me !

Copyright © 2025 daraeats