Mexican Street Corn Salad Recipe

Oh my gosh, do you remember that time we stumbled upon that little food cart in Mexico City? The smell of charred corn and spices hit us before we even saw the vendor. That first bite of Mexican street corn salad – the smoky sweetness, the tangy creaminess, the little kick of heat – it was pure magic. I’ve been obsessed ever since!

This Mexican street corn salad captures everything I love about that moment. It’s got that perfect balance – sweet grilled corn, creamy dressing with just enough lime zing, and that irresistible salty crumble of cotija cheese. The best part? You don’t need a passport to enjoy it. Just your grill and about 25 minutes. Trust me, once you try this, you’ll be making it all summer long.

Why You’ll Love This Mexican Street Corn Salad

Listen, I know you’re going to adore this salad as much as I do, and here’s why:

• It’s ridiculously easy – we’re talking 25 minutes from grill to bowl. Perfect for when you need something impressive but don’t want to spend hours in the kitchen.
• The flavors POP – that smoky char from the corn, the creamy dressing with a lime kick, and that salty cotija cheese? Absolute perfection.
• So versatile – serve it as a side, scoop it with chips, or even stuff it in tacos. It’s basically summer in a bowl.
• Crowd-pleaser alert – I’ve never brought this to a BBQ where people didn’t go back for seconds (and thirds!).

Ingredients for Mexican Street Corn Salad

Okay, let’s talk ingredients! This is where the magic happens. I’ve made this salad so many times I could probably do it in my sleep, but I’ve learned a few tricks about getting each component just right. Here’s what you’ll need:

• 4 ears of corn, husked – fresh is best, but I’ll tell you a little secret about frozen corn in the tips section
• 1/4 cup mayonnaise – the real stuff, none of that light mayo business
• 1/4 cup sour cream – gives that perfect tang
• 1/2 cup crumbled cotija cheese (feta works too if you can’t find cotija)
• 1 teaspoon chili powder – I like the Mexican variety for extra flavor
• 1/2 teaspoon smoked paprika – trust me, this makes all the difference
• 1 lime, juiced – about 2 tablespoons, but I always squeeze in extra because I’m obsessed
• 1/4 cup chopped cilantro – stems and all for maximum flavor
• 1 jalapeño, seeded and diced – leave some seeds if you like it spicy like I do
• Salt to taste – start with 1/4 teaspoon and go from there

See? Nothing crazy or hard to find. Just simple ingredients that come together to create something absolutely magical. Now let’s get that corn grilling!

How to Make Mexican Street Corn Salad

Alright, let’s get cooking! This Mexican street corn salad comes together faster than you can say “¡qué rico!” Just follow these simple steps, and you’ll have a bowl full of flavor that’ll make you feel like you’re back at that bustling street market.

Grilling the Corn

First things first – we gotta get that corn beautifully charred. Fire up your grill to medium heat (about 350-400°F). While it heats up, brush those naked corn cobs lightly with oil – this helps them get that perfect golden color without drying out.

Now here’s my trick: place the corn directly on the grill and give it a quarter turn every 2-3 minutes. You’re looking for those gorgeous dark spots to appear – about 10 minutes total. No grill? No problem! You can get similar results using a grill pan on your stove or even broiling in the oven (just watch it closely!).

Once your corn has those perfect char marks, transfer it to a plate and let it cool just enough to handle – about 5 minutes should do it.

Mixing the Dressing

While the corn cools, let’s make that creamy, dreamy dressing. Grab a small bowl and whisk together the mayo and sour cream until they’re completely smooth. Squeeze in that lime juice – I usually add the juice of half the lime first, then taste before adding more.

Now for the flavor boosters: sprinkle in the chili powder and smoked paprika. Give it a good stir and taste. Need more lime? More spice? This is your moment to adjust! The dressing should be creamy but still have that bright lime zing.

Combining Ingredients

Time for the fun part! Hold each cooled corn cob upright in your big mixing bowl and carefully slice downward with a sharp knife to remove the kernels. Don’t worry if some fly everywhere – that’s part of the charm!

Pour that luscious dressing over the corn and gently toss until every kernel gets coated. Now sprinkle in your cotija cheese, chopped cilantro, and diced jalapeño. Fold everything together gently – we want those corn kernels to stay plump and juicy!

Give it one final taste and add salt if needed. I usually serve mine immediately while it’s still slightly warm, but chilling it for 30 minutes lets the flavors really get to know each other.

Tips for the Best Mexican Street Corn Salad

Trust me, these little tricks make all the difference:

• Chill it! Letting the salad sit for 30 minutes before serving lets the flavors meld beautifully.
• Spice control: Start with half the jalapeño, then add more to taste – you can always add heat but can’t take it away!
• Char matters: Don’t skimp on those grill marks – that smoky flavor is what makes this salad special.
• Fresh lime: Bottled juice just doesn’t give the same bright pop as fresh-squeezed.
• Cheese last: Toss in the cotija right before serving to keep it nice and crumbly.

Ingredient Substitutions

Ran out of something? No worries – here’s how to adapt:

• Cotija cheese: Feta works beautifully, though it’s saltier – taste before adding extra salt.
• Sour cream: Plain Greek yogurt gives similar tang with less fat.
• Fresh jalapeño: A pinch of cayenne or chipotle powder can provide heat in a pinch.
• Fresh corn: Frozen works too – just thaw and char in a smoking hot skillet.

Each swap changes things slightly, but the soul of the dish stays delicious!

Serving Suggestions for Mexican Street Corn Salad

Oh, the possibilities with this salad are endless! I love piling it next to sizzling carne asada tacos – the creamy corn cools down the spicy meat perfectly. It’s also amazing with grilled chicken or shrimp. For parties, I serve it in individual cups with extra lime wedges and a sprinkle of paprika on top. And don’t even get me started on how good it is straight from the bowl with a handful of crispy tortilla chips!

Storage and Reheating

Honestly? This Mexican street corn salad is at its absolute best fresh – that perfect crunch of corn and creaminess of dressing is just magical right after mixing. But if you must store it (we’ve all been there with leftovers!), pop it in an airtight container in the fridge for up to 2 days. The corn will soften a bit and the dressing thickens, but a quick stir brings it right back to life. I don’t recommend freezing it – the texture goes all wrong!

Mexican Street Corn Salad FAQs

I get asked about this salad ALL the time – here are the questions that pop up most often:

Can I use frozen corn instead of fresh?
Absolutely! Just thaw the corn first and pat it dry. Then get it nice and charred in a screaming hot skillet – you’ll still get that smoky flavor we love. The texture changes slightly, but it’s still delicious!

How spicy is this salad?
It’s all in your control! The jalapeño seeds pack most of the heat, so leave them out for mild flavor or include some (or all!) for extra kick. The chili powder adds warmth without being overpowering. Start with half, taste, then add more if you’re feeling brave!

Can I make this ahead for a party?
You bet! Mix everything except the cheese and cilantro up to 4 hours ahead. Stir in those fresh ingredients right before serving to keep their flavors bright. The salad actually gets better as it sits – those flavors really mingle!

What if I can’t find cotija cheese?
No sweat! Feta works beautifully – just remember it’s saltier than cotija, so taste before adding extra salt. Queso fresco is another great option if you can find it.

Nutritional Information

Okay, let’s be real – we’re not eating this Mexican street corn salad because it’s a “health food” (though corn does have fiber!). We’re eating it because it’s ridiculously delicious. That said, here’s the scoop: each serving has about 220 calories, with that perfect balance of creamy, crunchy, and zesty. The cotija cheese adds protein, while the fresh veggies give you some good stuff too.

Remember, these numbers are just estimates – they’ll vary based on your exact ingredients and how generous you are with that cheese (no judgment here!). The main thing? Enjoy every flavorful bite without stressing the details.

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