Why Make This Recipe
Amazing Mexican Street Corn Salad is a colorful and tasty dish that brings together fresh flavors. It’s great for summer barbecues, potlucks, or just a quick side at dinner. This salad is easy to make and will impress your family and friends. Plus, it’s a delicious way to enjoy sweet corn in a new style!
How to Make Amazing Mexican Street Corn Salad
Ingredients
- 4 cups fresh or frozen corn kernels (from about 6-8 ears of corn)
- 2 tablespoons unsalted butter or olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice (from 1-2 limes)
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1 small jalapeño, seeded and minced (optional, for heat)
- Salt to taste
- Freshly ground black pepper to taste
Directions
- Heat butter or olive oil in a large skillet or cast-iron pan over medium-high heat.
- Add corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is tender and slightly charred. If using frozen corn, cook until heated through and lightly browned.
- Remove the skillet from heat and let the corn cool for a few minutes.
- In a large bowl, combine mayonnaise, sour cream or crema, 1/4 cup of cotija cheese, lime juice, chili powder, and smoked paprika (if using). Stir until well mixed and smooth.
- Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing mixture. Stir gently to coat all the corn.
- Taste and season with salt and freshly ground black pepper as needed. Cotija cheese is salty, so add salt carefully.
- Transfer the Mexican street corn salad to a serving bowl. Garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and extra fresh cilantro before serving.
- Serve immediately as a side dish, or chill for at least 30 minutes for better flavor.
How to Serve Amazing Mexican Street Corn Salad
This salad is perfect served cold or at room temperature. It pairs well with grilled meats, tacos, or can be enjoyed on its own as a light meal. For extra flair, serve it with some lime wedges on the side.
How to Store Amazing Mexican Street Corn Salad
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld together over time, making it even more delicious the next day. Just stir it well before serving again.
Tips to Make Amazing Mexican Street Corn Salad
- If you prefer a bit of heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- For added texture, consider folding in some diced red bell pepper or red onion.
- Make sure to use fresh ingredients for the best flavor and quality in your salad.
Variation
Feel free to customize this salad to suit your taste! You can add black beans for protein, avocado for creaminess, or swap the cotija cheese for feta cheese if that’s what you have on hand.
FAQs
1. Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn! Just drain and rinse it well, then follow the same cooking directions.
2. How spicy is this salad?
The spice level depends on if you use jalapeño and how much chili powder you add. You can adjust it based on your preference.
3. Is this salad gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a great option for those with gluten sensitivities.
Amazing Mexican Street Corn Salad
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A colorful and tasty salad bringing together fresh flavors of sweet corn, creamy dressing, and spices, perfect for summer barbecues.
Ingredients
- 4 cups fresh or frozen corn kernels (from about 6–8 ears of corn)
- 2 tablespoons unsalted butter or olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice (from 1–2 limes)
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1 small jalapeño, seeded and minced (optional, for heat)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat butter or olive oil in a large skillet or cast-iron pan over medium-high heat.
- Add corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is tender and slightly charred.
- Remove the skillet from heat and let the corn cool for a few minutes.
- In a large bowl, combine mayonnaise, sour cream or crema, 1/4 cup of cotija cheese, lime juice, chili powder, and smoked paprika (if using). Stir until well mixed and smooth.
- Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing mixture. Stir gently to coat all the corn.
- Taste and season with salt and freshly ground black pepper as needed.
- Transfer the Mexican street corn salad to a serving bowl. Garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and extra fresh cilantro before serving.
Notes
This salad is perfect served cold or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Mexican salad, corn salad, summer side dish, easy salad, vegetarian recipe
