Amazing Mexican Street Corn Salad: 3 Secrets for a Perfect Bowl

Why Make This Recipe

Amazing Mexican Street Corn Salad is a delightful dish that brings the vibrant flavors of Mexico right to your table. It’s perfect for gatherings, barbecues, or just a cozy dinner at home. The combination of fresh corn, creamy dressing, and zesty spices creates a fresh and tasty salad that everyone will love. Plus, it’s simple to make and can easily be adjusted to suit your taste!

How to Make Amazing Mexican Street Corn Salad

Ingredients

• 4 cups fresh or frozen corn kernels (from about 6-8 ears of corn)
• 2 tablespoons unsalted butter or olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 2 tablespoons fresh lime juice (from 1-2 limes)
• 1/2 teaspoon chili powder, plus more for garnish
• 1/4 teaspoon smoked paprika (optional)
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 1 small jalapeño, seeded and minced (optional, for heat)
• Salt to taste
• Freshly ground black pepper to taste

Directions

1. Heat butter or olive oil in a large skillet or cast-iron pan over medium-high heat. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until corn is tender and slightly charred. If using frozen corn, cook until heated through and lightly browned.
2. Remove the skillet from heat and let the corn cool for a few minutes.
3. In a large bowl, combine mayonnaise, sour cream or crema, 1/4 cup cotija cheese, lime juice, chili powder, and smoked paprika (if using). Stir until well combined and smooth.
4. Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing mixture. Stir gently to coat all the corn.
5. Taste and season with salt and freshly ground black pepper as needed. Cotija cheese is salty, so add salt cautiously.
6. Transfer the Mexican street corn salad to a serving bowl. Garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and extra fresh cilantro before serving.
7. Serve immediately as a side dish, or chill for at least 30 minutes for flavors to meld.

How to Serve Amazing Mexican Street Corn Salad

You can serve this salad as a side dish with grilled meats, tacos, or as part of a potluck spread. It pairs wonderfully with a variety of dishes and adds a refreshing element to any meal. Feel free to serve it warm or cold, depending on your preference.

How to Store Amazing Mexican Street Corn Salad

To keep leftovers, store the salad in an airtight container in the refrigerator. It should stay fresh for about 3 days. If the flavors start to fade, you can add a bit more lime juice or cilantro before serving it again.

Tips to Make Amazing Mexican Street Corn Salad

• Use fresh corn when it’s in season for the best flavor. If using frozen, make sure to cook it well for a nice texture.
• Adjust the spice level by adding more or less jalapeño based on your taste.
• For a creamier texture, add a bit more sour cream or crema.

Variation

You can customize this salad by adding ingredients like diced red bell pepper for crunch, diced avocado for creaminess, or black beans for extra protein. The possibilities are endless!

FAQs

1. Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn. Just drain and rinse it before using. However, fresh corn offers the best flavor and texture.

2. Is this salad spicy?
The spice level depends on the jalapeño. You can skip the jalapeño for a milder dish or add more chili powder for extra heat.

3. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. For the best flavor, allow it to chill in the refrigerator for at least 30 minutes before serving.

Amazing Mexican Street Corn Salad

Print Recipe

A delightful, vibrant salad featuring fresh corn, creamy dressing, and zesty spices, perfect for gatherings or cozy dinners.

• Total Time: 25 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 4 cups fresh or frozen corn kernels
• 2 tablespoons unsalted butter or olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 2 tablespoons fresh lime juice
• 1/2 teaspoon chili powder, plus more for garnish
• 1/4 teaspoon smoked paprika (optional)
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 1 small jalapeño, seeded and minced (optional)
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Heat butter or olive oil in a large skillet or cast-iron pan over medium-high heat. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until corn is tender and slightly charred.
2. Remove the skillet from heat and let the corn cool for a few minutes.
3. In a large bowl, combine mayonnaise, sour cream or crema, 1/4 cup cotija cheese, lime juice, chili powder, and smoked paprika (if using). Stir until well combined and smooth.
4. Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing mixture. Stir gently to coat all the corn.
5. Taste and season with salt and freshly ground black pepper as needed. Transfer the salad to a serving bowl.
6. Garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and extra fresh cilantro before serving.

Notes

Use fresh corn for the best flavor. Adjust spice level according to taste.

• Author: jessica-baker
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Mexican
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 320mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 20mg

Keywords: Mexican corn salad, street corn, summer salad