If you’re craving a dish that bursts with bright, creamy, smoky, and spicy flavors all in one vibrant bowl, the Mexican Street Corn Salad: A Delicious & Easy Recipe is exactly what you need. This salad captures the essence of classic Mexican street corn but with a twist that makes it quick to whip up and perfect for sharing. Loaded with fresh grilled corn, tangy cotija cheese, zesty lime, and a hint of smoky chili, this salad hits all the right notes without any fuss. It’s a true crowd-pleaser that beautifully balances texture and flavor, making it an irresistible side dish or a light main on a sunny afternoon.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the fresh ingredients you’ll gather. Each element plays a starring role, from the sweet juiciness of grilled corn to the creamy tang of the dressing and the bold spices that bring warmth and depth. Here’s what you’ll need to create this Mexican Street Corn Salad: A Delicious & Easy Recipe that will quickly become your favorite go-to:
- 6 ears of fresh corn: Sweet, fresh corn is the heart of the dish and grilling it adds irresistible smokiness.
- 2 tablespoons olive oil: Brushing the corn with olive oil helps achieve that perfect char without drying it out.
- 1/2 cup mayonnaise: It adds rich creaminess and helps bind the salad together beautifully.
- 1/4 cup sour cream: Provides tanginess to lighten up the creaminess and balance the flavors.
- 1/4 cup crumbled cotija cheese: A salty, crumbly Mexican cheese essential for authentic flavor; save some for garnish.
- 1/4 cup chopped fresh cilantro: Brightens the dish with a fresh herbal note that complements the spices.
- 1-2 jalapeños, seeded and minced: Adds just the right amount of kick; adjust based on your heat preference.
- 1 lime, zested and juiced: The citrus zest and juice bring a refreshing zing that lifts every bite.
- 1/2 teaspoon chili powder: Adds earthy warmth and deepens the dish’s complexity.
- 1/4 teaspoon smoked paprika: Introduces subtle smokiness that enhances the grilled corn’s flavor.
- Salt and freshly ground black pepper: Simple seasoning to bring all the flavors together.
- Optional garnishes: Extra cotija cheese, cilantro, lime wedges, or a drizzle of hot sauce for personalization.
How to Make Mexican Street Corn Salad: A Delicious & Easy Recipe
Step 1: Prepare and Grill the Corn
Start by shucking the corn and removing all the silky threads. Then preheat your grill to medium-high, about 375-400°F. Lightly brush each ear of corn with olive oil to prevent sticking and help develop a beautiful char. Place the corn directly on the grill grates, turning every few minutes so each side gets beautifully caramelized and slightly charred. This smoky char is the secret that makes the salad sing. Cook for around 10 to 15 minutes until the kernels are tender and juicy when pierced.
Step 2: Prepare the Creamy Dressing
While the corn cools slightly, whisk together mayonnaise and sour cream in a medium bowl until silky smooth. Stir in the crumbled cotija cheese for that signature saltiness, then add chopped cilantro and minced jalapeño — the heat can be tailored, so feel free to use one for mild or two for a spicier punch. Next, zest and juice a fresh lime into the bowl. Finish the dressing with chili powder, smoked paprika, salt, and black pepper. Whisk all ingredients until perfectly combined. Letting the dressing chill for at least 30 minutes allows the flavors to meld beautifully.
Step 3: Cut Corn and Combine
Once the grilled corn is cool enough to handle, stand each ear upright and carefully slice the kernels off the cob using a sharp knife. Place the kernels in a large bowl and pour the chilled dressing on top. Gently toss everything together until the corn is thoroughly coated in that creamy, flavorful dressing. Give it a quick taste and adjust the seasoning with salt, pepper, or more lime juice if needed, then refrigerate the salad again for another 30 minutes if you can to amplify all those wonderful flavors.
How to Serve Mexican Street Corn Salad: A Delicious & Easy Recipe
Garnishes
Simple garnishes can elevate this already fantastic salad. Sprinkle extra cotija cheese over the top for an added salty bite and burst of texture. Fresh cilantro leaves scattered across provide vivid color and herbal freshness. Don’t forget a few lime wedges on the side so everyone can add a kiss of citrus zest just before digging in. A drizzle of your favorite hot sauce works wonders for those craving a spicy boost right at the table.
Side Dishes
This salad plays beautifully alongside grilled meats, whether it’s tender chicken, smoky steak, or juicy shrimp, making it perfect for summer barbecues or casual weeknight dinners. It also pairs well with simple rice dishes or black beans, balancing heartiness with freshness. For a vegetarian feast, consider serving it with warm tortillas and a hearty bean dip for a colorful and satisfying combination.
Creative Ways to Present
Want to impress your guests? Serve the salad in individual mason jars or small bowls layered with crunchy tortilla strips for texture contrast. You can also use the salad as a topping for tostadas or as a vibrant addition inside grilled avocado halves. This Mexican Street Corn Salad: A Delicious & Easy Recipe is incredibly versatile and looks stunning when presented with a sprinkle of cheese and colorful garnishes right before serving.
Make Ahead and Storage
Storing Leftovers
This salad keeps wonderfully in the fridge for up to 2 days. Store it in an airtight container to preserve freshness. Keep in mind the dressing may slightly soften the corn over time, so it’s best enjoyed within a couple of days for optimal texture.
Freezing
Freezing is not recommended for this salad. The creamy dressing and fresh corn both suffer in texture once thawed, losing the brightness and crispness that make this dish so delightful.
Reheating
Since this is best enjoyed cold or at room temperature, reheating is unnecessary. Simply allow refrigerated salad to sit at room temp for 10 minutes before serving if you prefer it less chilled. If using leftovers as a topping on warm dishes, serve the salad cold for pleasant contrast.
FAQs
Can I use frozen corn instead of fresh corn?
Fresh corn is ideal for the authentic charred flavor and juicy texture, but if you can only find frozen corn, thaw it completely and lightly sauté or grill it until slightly caramelized. It won’t be exactly the same but still delicious.
How spicy is this salad with jalapeños?
The heat level depends on how many jalapeños you add and whether you include the seeds. Start with one seeded jalapeño for a mild kick and adjust upwards if you love spice.
What can I substitute for cotija cheese?
If cotija cheese is hard to find, feta cheese makes a good substitute because of its crumbly texture and salty tang, though the flavor is slightly different.
Can I make the dressing ahead of time?
Absolutely! The dressing can be made up to a day in advance. Keep it refrigerated in a covered container until ready to toss with the corn to let the flavors develop nicely.
Is this salad gluten-free?
Yes! All the core ingredients in the Mexican Street Corn Salad: A Delicious & Easy Recipe are naturally gluten-free, making it a safe and tasty option for those avoiding gluten.
Final Thoughts
There’s something incredibly satisfying about this Mexican Street Corn Salad: A Delicious & Easy Recipe that makes every spoonful a little celebration of flavor and texture. Whether you’re preparing it for a family gathering, a potluck, or a simple weeknight dinner, it’s sure to bring smiles all around. So grab your grill, fresh corn, and a handful of simple ingredients to create a dish that tastes like sunshine on a plate. Your taste buds are in for a treat!
Print
Mexican Street Corn Salad: A Delicious & Easy Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Description
Mexican Street Corn Salad is a vibrant, flavorful dish featuring grilled corn kernels tossed in a creamy, tangy dressing made with mayonnaise, sour cream, cotija cheese, fresh cilantro, jalapeños, lime, and smoky spices. This easy-to-make salad combines smoky charred corn with a zesty and slightly spicy dressing, making it a perfect side dish for barbecues, picnics, or any casual meal.
Ingredients
Main Ingredients
- 6 ears of fresh corn, husks and silk removed
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro
- 1–2 jalapeños, seeded and finely minced (adjust to your spice preference)
- 1 lime, zested and juiced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Optional Garnishes
- Extra cotija cheese
- Chopped fresh cilantro
- Lime wedges
- Hot sauce
Instructions
- Shuck the corn: Remove all husks and silk from the ears of corn, ensuring they are clean and ready for grilling.
- Preheat the grill: Heat your grill to medium-high heat, approximately 375-400°F (190-200°C), preparing it for cooking the corn.
- Oil the corn: Brush each ear of corn lightly with olive oil to prevent sticking and help achieve a nice char.
- Grill the corn: Place the corn directly on the grill grates and cook for 10-15 minutes, turning every few minutes until the kernels are tender and have a slight char.
- Check tenderness: Pierce a kernel with a fork. It should be tender and release a milky juice; if not, continue grilling for a few more minutes.
- Cool the corn: Remove the corn from the grill and let it cool slightly so it can be handled safely.
- Prepare the dressing base: In a medium bowl, whisk together mayonnaise and sour cream until smooth and creamy.
- Add cheese to dressing: Stir crumbled cotija cheese into the dressing, reserving some for garnish.
- Incorporate fresh herbs: Add chopped cilantro to the dressing mixture and mix well.
- Add heat: Stir in finely minced jalapeños, adjusting the quantity to suit your spice preference.
- Brighten with lime: Add lime zest and juice directly into the dressing for a fresh citrus flavor.
- Add spices: Mix in chili powder and smoked paprika to introduce smoky and spicy notes.
- Season the dressing: Add salt and freshly ground black pepper to taste, balancing the flavors.
- Combine dressing ingredients: Whisk all dressing ingredients until well incorporated.
- Chill the dressing: Cover the dressing bowl and refrigerate for at least 30 minutes to allow flavors to meld and deepen.
- Cut the corn kernels: Once cooled, hold each ear upright and carefully cut the kernels off the cob with a sharp knife.
- Toss salad: In a large bowl, combine the grilled corn kernels with the chilled dressing, gently tossing to coat all kernels evenly.
- Adjust seasoning: Taste the salad and adjust salt, pepper, or spice levels as needed.
- Chill the salad: Cover the bowl and refrigerate for at least 30 minutes to let the flavors blend beautifully.
- Serve: Transfer the salad to a serving bowl or plates.
- Garnish and enjoy: Top with extra cotija cheese, cilantro, lime wedges, and optionally drizzle hot sauce for added heat.
Notes
- Grilling the corn adds essential smoky flavor that defines this dish, but if a grill is unavailable, you can use a grill pan or broil the corn in the oven, turning to char evenly.
- Adjust the jalapeño quantity based on your desired spice level, or substitute with milder peppers if preferred.
- For a dairy-free option, substitute mayonnaise and sour cream with vegan versions and omit cotija cheese or use a plant-based cheese alternative.
- The salad tastes even better after resting in the fridge, allowing the flavors to meld.
- Serve as a side dish with grilled meats, tacos, or enjoy it as a refreshing summer salad.
