Is it possible to make Mexican street corn healthy? Maybe. This Mexican street corn SALAD could certainly be our answer. And honestly, it tasted better the second day, so I can attest that this is a great one for leftovers.
If you’ve never had Mexican street corn, it’s essentially corn on the cob covered in a creamy mayo, cotija cheese and sour cream sauce (often called elote). YUM. Very flavorful. Obviously doesn’t make for the healthiest salad mix. BUT – I swapped most of the mayo for plain greek yogurt, and it makes the perfect sauce.
Roast the corn on the cob
You could certainly grill your corn. That would actually be preferable, but alas, I live in a little Chicago apartment, so we roasted it in the oven! Corn is in season right now, so I buy ears of corn that aren’t shucked yet (so cheap at Trader Joe’s). Just peel off the leaves with your hands and you are ready to go.
To get a nice and even roast, I wrap the cobs in aluminum foil, which also helps to keep the butter inside. I mixed together butter, cilantro and just a bit of salt and pepper, and then I brushed each cob thoroughly (while it sat inside the foil). Once that is complete, just pinch the foil tightly so that nothing falls out. I roast my corn for 10 – 15 minutes at 425 degrees Fahrenheit, and then I rotate the cobs so that they get an even roast. I leave them in for 10 more minutes and then they are usually sweet and ready to go.
Once the corn is cooled, slice it off the cobs! Just prop the cob upright on one end and then tilt it at the slightest angle. Using a sharp knife, run it down each side of the cob!
The turkey and peppers
When you think of summer salad, you probably think of steak or barbecued chicken. But ground turkey is an extremely cheap and delicious substitute that worked really well for this recipe. I also sautéd a red pepper as well to add some color to the salad.
Basically, the goal is to brown the turkey in a fry pan with a pinch of cumin and salt. I also included a bit of Trader Joe’s hot pepper sauce, which provided the perfect amount of heat. However, if you don’t have the on hand, just throw in a diced red chili pepper, some hot sauce or red pepper flakes. Or, skip the spicy part altogether!
Mexican street corn sauce
Like I said before, I used plain Greek yogurt for this with just a PINCH of mayonnaise. I also stirred in cilantro, white cheddar cheese and red onion to give it some well rounded flavor. This sauce actually tastes better the NEXT day after marinating all night in the fridge, which is why leftovers are fabulous.
I also made a quick balsamic vinaigrette because this needed just a bit more sauciness in my opinion. So just olive oil, balsamic, and dijon.
That’s pretty much it! Assemble the Mexican Street Corn Salad with heaps of arugula, turkey, red pepper, corn and the elote sauce. Top with extra cheese, cilantro and red onion and drizzle on that balsamic. Salad is ready in 30!
If you like this Mexican Street Corn Salad, try my Summer Pasta Salad with Pancetta or my Steak and Arugula Salad.
Mexican Street Corn Salad
Equipment
- medium fry pan
- large baking sheet
- aluminum foil
- small bowls
Ingredients
For the corn on the cob
- 2 medium ears of corn
- 2 tbsp unsalted butter melted
- 1 tbsp cilantro chopped
- pinch of salt
- pinch of pepper
Elote sauce
- 1 tbsp mayonnaise
- ¼ cup plain Greek yogurt
- ⅛ cup white cheddar grated
- ⅛ cup red onion diced
- ¼ cup cilantro chopped
- juice from ½ a lime
For the salad
- 1 lb ground turkey
- 1 red bell pepper diced
- ¼ cup yellow onion diced
- 2 tsp cumin
- 1 tbsp hot pepper sauce or one red chili pepper
- 5 cups arugula
- white cheddar grated, for serving
Balsamic Vinaigrette
- ¼ cup olive oil
- ⅛ cup balsamic vinegar
- 1 tbsp dijon mustard
Instructions
- Start by roasting the corn. Preheat the oven to 425°F. Stir the cilantro, salt and pepper into a bowl with the melted butter. Brush both ears of corn generously with the butter. Wrap them up in tin foil and place on a baking sheet. Bake for 15 minutes, and then flip the cobs over (still in the foil). Bake for 10 more minutes and remove from the oven to cool.
- In a medium fry pan, heat a drizzle of olive oil over medium heat. Add the red pepper and yellow onion and sauté until browned, about 5 minutes. Add the ground turkey, 1 teaspoon of cumin, and 1 tablespoon of hot chili sauce. Add a pinch of salt and pepper and stir together. Continue to cook for 4-5 minutes, until the turkey is browned all over.
- Make the elote sauce by stirring together all of the ingredients above. Make the balsamic vinaigrette as well in another small bowl.
- Once the corn cobs are cool, carefully slice off the corn.
- Prepare your salad with arugula, corn, turkey, peppers, and elote sauce. Add grated white cheddar and red onion if desired. Drizzle with the vinaigrette and top with additional cilantro. Serve warm.
