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
Scale
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
