If you are looking for a vibrant, creamy, and flavor-packed side dish that brings the essence of summer and the fiesta spirit right to your table, look no further than Mexican Street Corn Salad: A Delicious & Easy Recipe. This dish is a celebration of fresh corn charred to perfection, matched with a zesty lime and chili dressing, combined with the rich creaminess of cotija cheese and a hint of heat from jalapeños. It’s bright, tangy, and comforting all at once, making it a perfect companion to everything from barbecues to casual weeknight dinners. Trust me, once you try this salad, it will quickly become one of your favorite go-to recipes, easy and full of bold flavors.
Ingredients You’ll Need
The beauty of this salad lies in its straightforward and fresh ingredients. Each component plays a crucial role in achieving the ideal balance of creaminess, spice, and brightness, resulting in a dish that’s both simple and deeply satisfying.
- Fresh corn (6 ears): The star of the show, bringing natural sweetness and a satisfying crunch.
- Olive oil (2 tablespoons): Helps to grill the corn beautifully without sticking, adding subtle richness.
- Mayonnaise (1/2 cup): Provides a creamy base that ties the flavors together smoothly.
- Sour cream (1/4 cup): Adds tanginess and enhances the creamy texture.
- Cotija cheese (1/4 cup plus extra): This crumbly, salty cheese is essential for authentic flavor and texture.
- Fresh cilantro (1/4 cup chopped): Adds a fresh, herbal brightness that lifts the whole salad.
- Jalapeños (1-2, seeded and minced): Offers a customizable kick of heat to suit your taste.
- Lime zest and juice (1 lime): Infuses the salad with vibrant citrus notes that brighten up every bite.
- Chili powder (1/2 teaspoon): Brings a warm, smoky depth without overpowering the freshness.
- Smoked paprika (1/4 teaspoon): Adds subtle smokiness that complements the grilled corn beautifully.
- Salt and freshly ground black pepper: To season perfectly and enhance all the flavors.
- Optional garnishes: Extra cotija cheese, cilantro, lime wedges, and hot sauce for that final personal touch.
How to Make Mexican Street Corn Salad: A Delicious & Easy Recipe
Step 1: Prepare and Grill the Corn
Start by shucking your fresh ears of corn, making sure all the husks and silky threads are removed. Preheat your grill to a medium-high heat, around 375-400°F. Lightly brush each ear with olive oil to prevent sticking and promote even charring. Place them directly on the grill grates and turn gently every few minutes for about 10 to 15 minutes. You’re aiming for tender kernels with a lovely smoky char that enhances the sweetness. Test a kernel with a fork; it should pierce easily and release a milky juice — a sure sign it’s just right.
Step 2: Mix the Creamy Dressing
While the corn cools slightly, whisk together the mayonnaise and sour cream in a medium bowl until smooth and creamy. Now stir in the crumbled cotija cheese—reserve a bit of this cheese to sprinkle on top later for that gorgeous finishing touch. Fold in chopped cilantro and the minced jalapeños, adjusting the amount based on how much heat you like. Then zest and juice the lime directly into the mixture, infusing the dressing with bright citrus flavors. Finally, add chili powder, smoked paprika, salt, and pepper. Whisk everything thoroughly, then cover and refrigerate for at least 30 minutes to let the flavors marry beautifully.
Step 3: Combine Corn and Dressing
Once your corn has cooled enough to handle, carefully cut the kernels off each cob by holding it upright and slicing downward with a sharp knife. Place the succulent grilled kernels in a large bowl and pour your chilled dressing over the top. Gently toss everything together until every kernel is evenly coated with that flavorful sauce. Take a moment to taste and tweak the seasoning if needed. For the best results, refrigerate the salad again for another 30 minutes to develop a harmony of flavors.
How to Serve Mexican Street Corn Salad: A Delicious & Easy Recipe
Garnishes
Garnishing is where this salad can truly shine. Sprinkle on extra crumbled cotija cheese for a burst of salty creaminess that melts in your mouth. Add a handful of freshly chopped cilantro for a pop of color and fresh aroma. Don’t forget lime wedges on the side for guests who want to add a zesty lift, and if you’re craving a spicy jolt, a drizzle of hot sauce is a fantastic finishing touch.
Side Dishes
Mexican Street Corn Salad pairs excellently with an array of main courses. It’s fantastic alongside grilled chicken, steak, or fish — the smoky corn flavors complement hearty proteins beautifully. You can also bring it out as a playful side for tacos, quesadillas, or even with a fresh green salad for a refreshing contrast. Its versatility makes it a party favorite or perfect for a home-cooked meal.
Creative Ways to Present
Want to wow your guests? Serve the salad in individual mason jars for a charming, rustic touch. You could also use small colorful bowls or even stuff roasted poblano peppers with the salad for a delightful twist. Another fun idea is to use it as a topping for toasted baguette slices to make quick and vibrant appetizers that burst with flavor.
Make Ahead and Storage
Storing Leftovers
This salad keeps well when stored in an airtight container in the refrigerator for up to 3 days. Because of its creamy dressing, it actually tastes even better after sitting overnight, as the flavors have time to meld and intensify.
Freezing
Due to its creamy texture and fresh herbs, freezing Mexican Street Corn Salad is not recommended. The dressing can separate and become watery upon thawing, which changes the delightful texture and taste.
Reheating
This salad is best served cold or at room temperature, so reheating is generally unnecessary. If you do want to enjoy the salad warm, bring it to room temperature and enjoy without microwaving to preserve the creamy texture and fresh flavors.
FAQs
Can I use frozen corn instead of fresh corn?
Yes! While fresh corn offers the best texture and flavor, frozen corn can be used in a pinch. Just thaw and pat it dry before grilling or sautéing to get some char and caramelization.
How spicy is this salad with jalapeños?
The heat level is very customizable. Using one seeded jalapeño gives a mild spice, while adding a second or keeping seeds can increase the heat considerably. You can even substitute with milder peppers if you prefer no spice at all.
What can I substitute for cotija cheese?
If cotija isn’t available, feta cheese is a good substitute because of its crumbly texture and salty tang. Alternatively, queso fresco works well for a milder flavor.
Can I make the dressing dairy-free?
Absolutely! You can substitute mayonnaise with a vegan alternative and use a dairy-free sour cream to keep the creamy texture while accommodating dietary needs.
Is Mexican Street Corn Salad suitable for outdoor picnics?
Yes, it’s a great picnic dish! Just keep it chilled in a cooler and add any delicate garnishes like cilantro and lime wedges right before serving to keep everything fresh and vibrant.
Final Thoughts
Mexican Street Corn Salad: A Delicious & Easy Recipe is one of those magical dishes that brings joy with every bite. It’s simple to make yet complex in flavor, combining freshness, creaminess, and a hint of spice in an irresistible way. Whether you’re serving it at your next barbecue, as a weeknight side, or a party hit, this salad never disappoints. So grab some fresh corn, fire up the grill, and dive into this colorful, mouthwatering recipe that’s sure to earn a forever spot in your recipe collection.
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
- Diet: Vegetarian
Description
A vibrant and flavorful Mexican Street Corn Salad that’s easy to make and perfect for any occasion. Grilled corn kernels are combined with a creamy, tangy dressing featuring mayonnaise, sour cream, crumbled cotija cheese, fresh cilantro, jalapeño, lime, and spices. This salad captures the essence of traditional Mexican street corn in a convenient, shareable dish.
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 crumbled cotija cheese
- Chopped fresh cilantro
- Lime wedges
- Hot sauce
Instructions
- Shuck the Corn: Remove all husks and silk from the ears of corn.
- Preheat the Grill: Heat your grill to medium-high, around 375-400°F (190-200°C).
- Prepare the Corn for Grilling: Lightly brush each ear of corn with olive oil to prevent sticking and encourage even charring.
- Grill the Corn: Place the corn directly on the grill grates. Grill for 10-15 minutes, turning every few minutes, until the kernels are tender and slightly charred.
- Check for Doneness: Test a kernel with a fork; it should be tender and release milky juice. Continue grilling if needed.
- Cool the Corn: Remove the corn from the grill and let it cool slightly until safe to handle.
- Make the Dressing: In a medium bowl, whisk mayonnaise and sour cream together until smooth.
- Add Cheese: Stir in the crumbled cotija cheese, reserving some for garnish later.
- Incorporate Herbs and Heat: Add chopped cilantro and minced jalapeño to the dressing. Adjust jalapeño quantity based on desired spice level.
- Add Citrus and Spices: Zest the lime directly into the bowl, then add lime juice, chili powder, and smoked paprika.
- Season the Dressing: Add salt and freshly ground black pepper to taste, then whisk all ingredients until well combined.
- Refrigerate the Dressing: Cover the bowl and refrigerate for at least 30 minutes to let flavors meld.
- Remove Kernels: Once the grilled corn is cool enough to handle, hold each ear upright and carefully slice off the kernels with a sharp knife into a large bowl.
- Combine Salad: Add the prepared dressing to the corn kernels and gently toss to evenly coat.
- Adjust Seasoning: Taste the salad and fine-tune salt, pepper, or spice as needed.
- Chill the Salad: Cover and refrigerate for at least 30 minutes to deepen flavor integration.
- Serve: Transfer the salad to a serving bowl or individual plates.
- Garnish: Top with extra cotija cheese, chopped cilantro, lime wedges, and a drizzle of hot sauce if desired.
Notes
- Adjust the number of jalapeños to control the spice level.
- Grilling the corn gives the salad its characteristic smoky charred flavor.
- The salad can be made a few hours ahead of time and refrigerated for even better flavor.
- For a vegetarian dish, ensure the cotija cheese is suitable for your dietary preference.
- Use fresh lime juice and zest for the best citrus flavor.
