This Easy Mexican Street Corn Salad is a colorful treat! It’s made with sweet corn, creamy dressing, and zesty lime—perfect for any gathering or a cozy night in.
Trust me, once you take a bite, you’ll want to make it every week! I love serving it chilled—it’s so refreshing! Plus, it’s super easy to whip up, just mix and enjoy!
Key Ingredients & Substitutions
Corn: Fresh corn gives the best flavor, but if it’s out of season, frozen corn works too! You might want to thaw it and sauté for that nice charred taste.
Mayonnaise: If you’re looking for a lighter option, plain Greek yogurt is a great substitute. It adds creaminess with fewer calories!
Cotija Cheese: This cheese brings a salty kick, but you can also use feta if needed. It’s less crumbly but still tasty.
Jalapeños: For a milder salad, remove the seeds. If spicy is your game, leave them in! You can substitute with diced bell peppers for no heat.
Cilantro: Fresh cilantro adds a burst of flavor. If you’re not a fan, try parsley instead for a different taste.
How Do I Get Perfectly Charred Corn?
Charred corn elevates this salad. To achieve perfect bites, here’s what to do:
- If using fresh corn, remove the husks and silk. Grill the cobs, or cut the kernels off the cobs and sauté them in a hot, lightly oiled skillet until browned.
- If using frozen corn, ensure it’s thawed and drained to avoid steaming. Roast it at high heat in the oven or sauté in a skillet for that lovely char.
- Cook until golden brown spots appear—don’t rush it; this caramelization is what delivers flavor!
Bring the heat, and you’re on your way to a delicious salad!
Easy Mexican Street Corn Salad
Ingredients:
- 4 cups corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup cotija cheese, crumbled (or feta cheese)
- 1-2 jalapeños, finely chopped (adjust to taste)
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- Juice of 1 lime
- 1/2 teaspoon chili powder (plus more for garnish)
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
Time Needed:
This recipe takes about 15 minutes of prep time and cooking. If you decide to chill the salad, plan for about 30 minutes in the fridge. Overall, you’ll have a delicious dish ready in just under an hour!
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, start by grilling or sautéing the corn kernels in a skillet over medium-high heat until they’re slightly charred, which should take about 5-7 minutes. If you’re using frozen corn, make sure to thaw and drain it, then sauté the corn to achieve some nice charred bits or you can roast it in the oven instead.
2. Mix the Dressing:
In a large mixing bowl, combine the mayonnaise, sour cream (or crema), lime juice, chili powder, smoked paprika (if you’re using it), and a pinch of salt and black pepper. Stir everything together until it’s nice and creamy, making sure all the ingredients are well combined.
3. Combine Ingredients:
Add the charred corn kernels to the dressing in the bowl. Toss in the chopped jalapeños, cilantro, green onions, and most of the crumbled cotija cheese. Gently mix everything until the corn and veggies are evenly coated with the creamy dressing.
4. Adjust Seasoning:
Taste your salad and see if you would like to add more lime juice for brightness or a little more chili powder for heat. Don’t be shy—this salad can handle some zest!
5. Serve It Up:
Transfer the salad to a serving bowl. Sprinkle the top with the remaining cotija cheese, a little extra chili powder, and some cilantro leaves for a lovely garnish. You can serve it immediately, or let it chill in the refrigerator for about 30 minutes to enhance the flavors.
This vibrant Mexican street corn salad is fresh, creamy, tangy, and a little spicy — perfect as a side dish or party snack! Enjoy!
FAQ for Easy Mexican Street Corn Salad
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can use canned corn! Just be sure to drain and rinse it to remove excess sodium before mixing it into your salad. You may want to sauté it briefly to get a bit of char for added flavor.
How Long Can I Store Leftover Salad?
This salad can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the corn may become a little softer over time, but the flavors will still be delicious!
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, feta cheese is a great alternative. It has a similar tangy flavor and crumbly texture. You can also use ricotta salata if it’s available!
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare the salad up to a day in advance. Just hold off on adding the fresh cilantro and lime juice until you’re ready to serve for the best flavor and freshness.
