Go Back
mexican street corn salad with dressing
Print Recipe

Mexican Street Corn Salad

A simple dinner featuring oven roasted corn on the cob, red peppers and ground turkey
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dinner, lunch, Salad
Cuisine: Mexican
Keyword: chicken parm salad, chicken salad, mexican, street corn
Servings: 6 bowls
Calories: 300kcal
Cost: $20

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.