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
Scale
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.
