Mexican Street Corn Salad: A Delicious & Easy Recipe
If you’re craving a vibrant, tangy, and irresistibly creamy side dish, then look no further than Mexican Street Corn Salad: A Delicious & Easy Recipe. This salad takes the classic flavors of Mexican street corn and transforms them into a refreshing, crowd-pleasing dish perfect for any gathering or a simple weeknight dinner. Bursting with charred corn kernels, zesty lime, and a touch of spice, every bite is a celebration of fresh ingredients and bold tastes that will have you hooked from the very first forkful.
Ingredients You’ll Need
The magic of this Mexican Street Corn Salad comes from its simple, fresh ingredients, each playing a crucial role in delivering the perfect balance of creamy, spicy, tangy, and smoky flavors. Let’s break down the essentials that will bring this beautiful salad to life in your kitchen.
- Fresh corn: 6 ears of corn provide the sweet, juicy base and that irresistible smoky char from the grill.
- Olive oil: Just the right amount to brush the corn and encourage even grilling without drying it out.
- Mayonnaise: Adds creaminess and a smooth texture that clings to each kernel.
- Sour cream: Brings a slight tang and richness that balances the richness of the mayo.
- Cotija cheese: Crumbled to add salty, crumbly bursts of flavor; some reserved for garnish to sprinkle on top.
- Fresh cilantro: Brightens the dish with herby freshness and lively green color.
- Jalapeños: Seeded and finely minced to add a mild to moderate spicy kick tailored to your liking.
- Lime zest and juice: Essential citrus elements that cut through the creaminess and amplify all the other flavors.
- Chili powder: Imparts a warm, smoky undertone that complements the grilled corn perfectly.
- Smoked paprika: Enhances the smoky profile and adds a subtle depth of flavor.
- Salt and freshly ground black pepper: Balances and seasons the whole salad seamlessly.
- Optional garnishes: Extra cotija, cilantro sprigs, lime wedges, or a drizzle of hot sauce add flair and boldness when serving.
How to Make Mexican Street Corn Salad: A Delicious & Easy Recipe
Step 1: Prepare and Grill the Corn
Start by removing all the husks and silky threads from your fresh ears of corn. Once cleaned, brush each ear lightly with olive oil to help achieve that perfect char without sticking. Fire up your grill to medium-high—aim for 375 to 400 degrees Fahrenheit. Place the corn directly on the grates and turn every few minutes, allowing all sides to develop a tender, alluring char. This grilling step unlocks the signature smoky sweetness that defines this salad.
Step 2: Make the Creamy Dressing
While the corn cools, mix together the luscious dressing. Whisk mayonnaise and sour cream until smooth for a luxuriously creamy base. Fold in crumbled cotija cheese, finely chopped cilantro, and minced jalapeño, adjusting spice levels according to your heat threshold. Add the zest and juice of a fresh lime for a zesty punch, followed by chili powder and smoked paprika to layer an earthy smoky warmth. Finish seasoning with salt and pepper.
Step 3: Combine and Chill
Carefully slice the tender, grilled kernels off each cooled ear of corn and transfer them to a large mixing bowl. Pour the dressing over the warm corn and gently toss until every kernel is lavishly coated in that vibrant, creamy mixture. For the deepest flavor, let the salad rest covered in the fridge for at least 30 minutes. This melding time allows all those fresh, bold flavors to harmonize beautifully before serving.
How to Serve Mexican Street Corn Salad: A Delicious & Easy Recipe
Garnishes
Presentation matters, especially with a recipe this spectacular. Sprinkle extra cotija cheese generously on top for texture and salty pops. Scatter some fresh cilantro leaves for a burst of color and herbaceous brightness. Serve with lime wedges to allow guests to add a squeeze of fresh citrus that wakes up the dish perfectly. For those who crave a little extra heat, a drizzle of hot sauce or a dash of chili powder on top amps up the flavor and visual appeal.
Side Dishes
Mexican Street Corn Salad pairs wonderfully with smoky grilled meats like steak or chicken, making it an ideal side for summer barbecues. It also complements lighter options such as grilled fish or vegetable kebabs. For a vegetarian-friendly meal, serve alongside black bean tacos or quinoa bowls to bring a vibrant, creamy contrast that ties the plate together beautifully.
Creative Ways to Present
Take your Mexican Street Corn Salad presentation up a notch by serving it in individual mason jars or rustic bowls for casual gatherings or picnics. Layer it atop crispy tortilla chips for a fun appetizer twist, or use it as a topping for loaded baked potatoes. You can even fold it into a taco salad for a colorful, creamy filling that everyone will love. The versatility makes this salad a joyful ingredient in many culinary adventures!
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in the refrigerator, so store leftovers in an airtight container. You’ll want to consume it within 2 to 3 days for the best texture and flavor, as the corn can release some liquid over time. Just give it a gentle stir before serving again to refresh it.
Freezing
Freezing Mexican Street Corn Salad is not recommended because the fresh corn kernels and creamy dressing lose their appealing texture once thawed. To maintain the best experience, enjoy this salad fresh within a few days instead of trying to freeze it.
Reheating
If you prefer your Mexican Street Corn Salad warm, reheat it gently in a skillet over low heat just until warmed through, stirring often. Avoid microwave reheating to prevent the dressing from separating. However, this salad shines best served chilled or at room temperature, so feel free to enjoy it straight from the fridge!
FAQs
Can I use frozen corn instead of fresh corn?
While fresh corn brings the sweetest flavor and best texture to Mexican Street Corn Salad: A Delicious & Easy Recipe, you can use frozen corn in a pinch. Just thaw and pat it dry first, then sauté or grill it briefly to add some char and depth before mixing into the dressing.
Is there a dairy-free version of this salad?
Absolutely! To make a dairy-free version, substitute the mayonnaise and sour cream with vegan alternatives, and replace cotija cheese with a plant-based cheese or toasted nutritional yeast for a cheesy flavor. The salad will still be creamy and delicious with these swaps.
How spicy is the salad? Can I adjust it?
The heat level is entirely up to you. The recipe calls for 1 to 2 jalapeños, seeded for milder heat. Feel free to add more for extra spice or reduce or omit the jalapeños altogether for a gentle, family-friendly version. You can also adjust the chili powder accordingly.
Can I make Mexican Street Corn Salad ahead of time?
Yes! In fact, allowing the salad to chill for at least 30 minutes before serving enhances the flavors tremendously in this Mexican Street Corn Salad: A Delicious & Easy Recipe. Just store it in the fridge and give it a gentle toss before serving to refresh the texture.
What can I serve with this salad for a complete meal?
This salad pairs wonderfully with grilled fajitas, roasted chicken, or even tacos for a complete and satisfying meal. It also works well alongside rice and beans to keep the Mexican street food theme going strong.
Final Thoughts
Making this Mexican Street Corn Salad: A Delicious & Easy Recipe is like capturing the joyful essence of a Mexican street vendor’s cart right in your own kitchen. The blend of smoky, creamy, tangy, and spicy flavors is simply unbeatable and guaranteed to become a fast favorite for you and everyone you share it with. So gather your ingredients, fire up the grill, and dive into this vibrant salad that celebrates fresh ingredients and bold, unforgettable taste!
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Mexican Street Corn Salad: A Delicious & Easy Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Mexican Street Corn Salad is a vibrant and flavorful dish featuring grilled fresh corn combined with a creamy, tangy dressing made from mayonnaise, sour cream, cotija cheese, lime, and spices. Easy to prepare and perfect for summer gatherings, this salad offers a delightful balance of smoky, creamy, and spicy notes.
Ingredients
Corn
- 6 ears of fresh corn, husks and silk removed
- 2 tablespoons olive oil
Dressing
- 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 cotija cheese
- Chopped cilantro
- Lime wedges
- Hot sauce
Instructions
- Prepare the Corn: Shuck the corn by removing all husks and silk to get clean ears ready for grilling.
- Preheat Grill: Heat your grill to medium-high heat, approximately 375-400°F (190-200°C), ensuring it’s hot enough to char the corn nicely.
- Brush Corn with Oil: Lightly coat each ear of corn with olive oil to prevent sticking and help achieve a golden char.
- Grill the Corn: Place the corn directly on the grill grates and cook for 10-15 minutes, turning every few minutes until the kernels are tender and have a slight char.
- Check Doneness: Pierce a kernel with a fork; it should be tender and release a milky juice. If not, grill for a few more minutes.
- Cool the Corn: Remove corn from the grill and allow it to cool slightly so it can be handled safely.
- Make the Dressing: In a medium bowl, whisk together mayonnaise and sour cream until smooth for a creamy base.
- Add Cheese to Dressing: Stir in the crumbled cotija cheese, reserving some for garnishing later.
- Add Fresh Cilantro: Mix chopped fresh cilantro into the dressing to bring freshness.
- Incorporate Jalapeño: Add the finely minced jalapeño to the dressing, adjusting the amount based on your preferred spice level.
- Add Lime: Zest the lime directly into the bowl, then juice it and add the juice to the mixture for brightness.
- Add Spices: Stir in chili powder and smoked paprika for depth and a smoky kick.
- Season Dressing: Add salt and freshly ground black pepper to taste and whisk all ingredients until well combined.
- Chill Dressing: Cover and refrigerate the dressing for at least 30 minutes to allow the flavors to meld beautifully.
- Cut Kernels from Cob: Once the grilled corn is cool enough to handle, stand each ear upright and carefully cut the kernels off with a sharp knife.
- Combine Salad: In a large bowl, mix the grilled corn kernels with the prepared dressing.
- Toss Salad: Gently toss the salad to evenly coat the corn with creamy dressing and spices.
- Adjust Seasoning: Taste the salad and season further if needed to your preference.
- Chill Salad: Cover and refrigerate the salad for at least 30 more minutes for flavors to develop.
- Serve and Garnish: Transfer the salad to a serving bowl or plates and garnish with extra cotija cheese, chopped cilantro, lime wedges, and a drizzle of hot sauce if desired.
Notes
- Grilling time may vary depending on the heat of your grill; watch for kernels to get tender and charred.
- Seed and mince jalapeños carefully to control spice level; remove seeds for milder flavor.
- Using fresh lime zest and juice gives this salad a vibrant tang; don’t skip this step.
- This salad can be made a few hours ahead and refrigerated to let flavors fully meld.
- For a vegetarian dish, ensure mayonnaise and sour cream are free of animal-derived ingredients if needed.
- Optional garnishes like hot sauce add extra heat and brighten the flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
