Name: Mexican Street Corn Salad: A Delicious & Easy Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (from about 5 ears of fresh corn or 1 bag of frozen corn); 1 tablespoon olive oil; 1/3 cup mayonnaise; 1/4 cup sour cream; Juice of 1 lime; 1/2 teaspoon chili powder; 1/4 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and black pepper to taste; 1/2 cup crumbled cotija cheese; 1/4 cup chopped fresh cilantro; Optional: diced jalapeño or hot sauce for added heat

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If you’re craving a zesty, colorful side that turns any meal into a fiesta, you need to try Mexican Street Corn Salad: A Delicious & Easy Recipe. Imagine juicy, charred corn tossed in a creamy, tangy dressing with bursts of lime, a gentle kick of spice, and a shower of salty cotija cheese. It’s a dish that’s as easy to whip up as it is irresistible—and whether you serve it at a backyard barbecue, potluck, or cozy dinner at home, it’s guaranteed to disappear in a flash!

Mexican Street Corn Salad: A Delicious & Easy Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Mexican Street Corn Salad: A Delicious & Easy Recipe is in its simplicity. Each ingredient has a starring role, bringing something unique to the table—whether it’s creamy richness, smoky flavor, or that pop of freshness that makes summer corn absolutely shine.

Corn kernels: Fresh or frozen, corn is the heart of this salad—char it well for maximum flavor!
Olive oil: Just a splash helps the corn caramelize and develop those delicious golden bits.
Mayonnaise: This gives the salad a silky, classic street corn vibe; for a lighter option, sub in Greek yogurt.
Sour cream: Adds tang and creaminess, balancing the richness of the mayo.
Chili powder: Provides gentle heat and smoky depth, essential for authentic street corn flavor.
Smoked paprika: Levels up the smokiness and brings beautiful color to the salad.
Garlic powder: A hint of savory warmth to round out the dressing.
Lime juice: Brightens everything up and ties all the flavors together.
Cotija cheese: This crumbly, salty cheese is a must—if you can’t find it, feta is a good stand-in.
Fresh cilantro: Gives the salad a burst of herbal freshness and gorgeous color.
Salt and black pepper: Essential for balancing flavors—taste as you go!
Optional heat: Diced jalapeño or hot sauce lets you dial up the spice to your liking.

How to Make Mexican Street Corn Salad: A Delicious & Easy Recipe

Step 1: Char the Corn

Start by heating olive oil in a large skillet over medium-high heat. Add your corn kernels—whether fresh from the cob or thawed from frozen—and let them sizzle away for 8 to 10 minutes. Stir occasionally, but don’t rush; those golden, charred bits add incredible depth and a hint of smokiness that make this salad sing.

Step 2: Mix Up the Creamy Dressing

While the corn cools down just a bit, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper in a big bowl. This creamy, tangy dressing is the soul of the Mexican Street Corn Salad: A Delicious & Easy Recipe—don’t be shy with the lime or the spices!

Step 3: Toss and Combine

Add your freshly charred corn to the bowl and mix until every kernel is coated in that luscious dressing. Then fold in the crumbled cotija cheese and chopped cilantro, reserving a bit of each for garnish if you like. Taste and adjust the seasoning—a little extra lime or a pinch more chili powder can work wonders.

Step 4: Add Heat (Optional)

If you’re a fan of spice, now’s the time to stir in some finely diced jalapeño or a dash of your favorite hot sauce. This step is totally customizable, so make it as mild or as fiery as your heart desires.

Step 5: Serve and Enjoy

Decide how you want to serve your Mexican Street Corn Salad: A Delicious & Easy Recipe—warm, room temperature, or even chilled. It’s delicious every way, and perfect for making ahead!

How to Serve Mexican Street Corn Salad: A Delicious & Easy Recipe

Garnishes

A final flourish makes all the difference: sprinkle extra cotija cheese and chopped cilantro over the top, and add a dusting of chili powder or smoked paprika. A few lime wedges on the side invite everyone to add a little more zing to their bowl.

Side Dishes

This salad is a superstar alongside grilled meats, tacos, or fajitas. It’s also right at home with a platter of nachos, or as part of a vibrant summer spread with guacamole and salsa. If you’re hosting vegetarians, it stands alone beautifully as a hearty side.

Creative Ways to Present

Serve Mexican Street Corn Salad: A Delicious & Easy Recipe in individual cups for parties, pile it onto tostadas for a crunchy bite, or use it as a filling for burritos and quesadillas. It’s even fantastic scooped up with tortilla chips—you really can’t go wrong!

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps well in an airtight container in the fridge for up to 3 days. The flavors meld and deepen, making it just as tasty for lunch the next day.

Freezing

While corn itself freezes well, the creamy dressing doesn’t hold up to freezing and thawing. For best results, only freeze the charred corn, then mix up the dressing and combine when you’re ready to serve.

Reheating

If you like your salad slightly warm, gently reheat it in the microwave in short bursts, stirring in between. Or enjoy it straight from the fridge—Mexican Street Corn Salad: A Delicious & Easy Recipe is delicious at any temperature.

FAQs

Can I use canned corn instead of fresh or frozen?

Absolutely! Just make sure to drain and pat it dry well before charring in the skillet. This helps achieve those toasty, caramelized bits that make the salad irresistible.

What can I substitute for cotija cheese?

If cotija isn’t available, feta cheese is a great substitute—it’s crumbly, salty, and adds that same wonderful punch. Queso fresco is another excellent option.

How spicy is this salad?

The base recipe is mild, with just enough chili for warmth. If you love heat, add extra chili powder, diced jalapeño, or a few dashes of hot sauce to suit your taste.

Can I make this salad ahead of time?

Yes! You can char the corn and prepare the dressing in advance, then mix everything together just before serving. It holds up well for a few hours, making it perfect for potlucks or parties.

Is this recipe gluten-free and vegetarian?

Mexican Street Corn Salad: A Delicious & Easy Recipe is naturally gluten-free and vegetarian, making it an inclusive side for all kinds of gatherings.

Final Thoughts

Don’t be surprised if this Mexican Street Corn Salad: A Delicious & Easy Recipe becomes your new go-to side dish. It’s cheerful, flavorful, and a guaranteed crowd-pleaser—so grab some corn and get mixing! Your taste buds (and your friends) will thank you.

Mexican Street Corn Salad: A Delicious & Easy Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Mexican Street Corn Salad is a flavorful and easy-to-make side dish featuring charred corn kernels tossed in a creamy, tangy dressing with cotija cheese and fresh cilantro. Perfect for summer gatherings or as a delicious accompaniment to grilled meals.

Ingredients

Scale

Corn

4 cups corn kernels (from about 5 ears of fresh corn or 1 bag of frozen corn)

For Cooking

1 tablespoon olive oil

Dressing

1/3 cup mayonnaise
1/4 cup sour cream
Juice of 1 lime
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste

Additional Ingredients

1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
Optional: diced jalapeño or hot sauce for added heat

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Instructions

Char the 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 develop a light char for a smoky flavor. Remove from heat and let cool slightly.
Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and well combined.
Combine Corn and Dressing: Add the warm charred corn to the bowl with the dressing. Stir thoroughly to coat all of the corn evenly with the creamy mixture.
Add Cheese and Cilantro: Gently fold in the crumbled cotija cheese and chopped fresh cilantro, distributing them throughout the salad for added flavor and texture.
Season and Serve: Taste the salad and adjust the seasoning with more salt, pepper, or chili powder if desired. Serve the salad warm, at room temperature, or chilled. Garnish with extra cotija cheese, fresh cilantro, or a sprinkle of chili powder if you like.

Notes

If using frozen corn, fully thaw and pat dry before cooking to achieve a good char.
Grilling fresh corn on the cob before cutting off the kernels adds an extra smoky flavor.
For a lighter alternative, substitute mayonnaise with Greek yogurt.
Add diced jalapeño or a dash of hot sauce for extra heat according to your preference.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Mexican