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
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 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.
