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Mexican Street Corn Salad Recipe

Mexican Street Corn Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 22 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

This vibrant Mexican Street Corn Salad combines charred corn kernels with a creamy, tangy dressing flavored with chili powder, smoked paprika, lime juice, and crumbled cotija cheese. Perfect as a side dish, it’s easy to prepare on the stovetop and brings the authentic flavors of Mexican street food right to your table.


Ingredients

Scale

Corn and Vegetables

  • 4 cups corn kernels (fresh, canned, or frozen)
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh cilantro

Dressing

  • 1 tablespoon olive oil
  • 1/3 cup mayonnaise
  • 2 tablespoons sour cream
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Juice of 1 lime

Cheese and Seasonings

  • 1/3 cup crumbled cotija cheese (plus more for garnish)
  • Salt and pepper to taste


Instructions

  1. Char the Corn: If using fresh or frozen corn, heat olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 8–10 minutes, stirring occasionally, until they are slightly charred to enhance their sweetness and add a smoky flavor. Remove from heat and let cool slightly.
  2. Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, chili powder, smoked paprika, and lime juice until the mixture is smooth and well combined. This creamy dressing will coat the corn and other ingredients, giving the salad its signature tangy and smoky taste.
  3. Combine Ingredients: Add the charred corn, crumbled cotija cheese, chopped cilantro, and finely diced red onion to the bowl with the dressing. Toss all ingredients together until they are evenly coated and well distributed throughout the salad.
  4. Season and Garnish: Taste the salad and season with salt and pepper according to preference. Before serving, garnish with additional crumbled cotija cheese and extra cilantro for a fresh and appealing presentation.

Notes

  • This salad can be served warm right after preparation or chilled for a refreshing cold dish.
  • For a spicier kick, add a dash of hot sauce or finely diced jalapeño peppers.
  • If cotija cheese is unavailable, feta cheese makes an excellent substitute providing a similar salty and crumbly texture.

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 5g
  • Sodium: 310mg
  • Fat: 16g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 20mg