I fell in love with this vibrant Mexican Street Corn Salad while planning side dishes for barbecue. Roasted corn, a zesty lime kick, and creamy dressing blend with the freshness of cilantro and a hint of jalapeño heat. Each bite delivers a burst of flavor that brings friends and family together for a memorable feast.

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I was excited to try something new with my Mexican Street Corn Salad recipe. I’ve always loved how simple ingredients like roasted corn, mayonnaise, and sour cream come together to create a dish that’s bursting with flavor.

There’s something about the tang of freshly squeezed lime juice mixed with a few jalapeños and garlic powder that just makes this salad pop, you know? I like to toss in a small red onion and stir in crumbled Cotija cheese to give it that authentic Mexican street corn vibe.

It’s perfect for serving with a nacho bar or spicing up your next barbecue. I even tried it as a unique dip for parties and it turned out amazing.

The best part is that its creamy texture and zesty kick makes it a hit whether at a casual camping buffet or a fun Bible study food gathering. Trust me, if you’re looking to add a twist to your side dish game, this one’s definitely worth a try.

Why I Like this Recipe

I like this recipe becuz it’s super simple to make and the flavors just expload in every bite. First, I love how the roasted corn gives it an amazing charred flavor that makes the salad feel fresh and a little bit smoky. Second, the creamy mixture of mayo, sour cream, and lime really ties all the flavors together and makes it comfort food at its best. Third, the kick from the jalapeños mixed with the tang from the cotija cheese makes every bite interesting and a bit spicy, which is exactly what I need when im in the mood for something different. Lastly, I appreciate that the recipe is super flexible so I can adjust the spice levels or add more lime if I feel like experimenting a little bit.

Ingredients

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Roasted Corn: Packed with carbs and fiber, it gives the salad crunch and natural sweetness.
Jalapeños: They add a spicy kick full of vitamins, giving the salad an exciting heat.
Lime Juice: Provides a bright tangy zest that balances creamy ingredients and adds vitamin C.
Cilantro: This aromatic herb is loaded with antioxidants and fresh flavor that rounds dish.
Mayonnaise: Creamy and rich, it helps bind flavors while adding smooth texture and moderate fat.
Red Onion: Crunchy, slightly sweet, and full of fiber, it elevates each bite of salad.
Cotija Cheese: Crumbly and salty, it lends protein and a deliciously authentic Mexican flavor.

Ingredient Quantities

4 cups roasted corn kernels (cut off from about 5-6 ears of corn)

1 cup mayonnaise

1/2 cup sour cream

1/2 cup crumbled Cotija cheese

1 small red onion, finely chopped

2 jalapeños, seeded and minced (use 1 if you like it milder)

1 large lime, juiced

1/2 cup fresh chopped cilantro

1/2 teaspoon garlic powder

Salt to taste

Freshly ground black pepper to taste

How to Make this

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1. Preheat your grill to medium-high heat and roast roughly 5-6 ears of corn until its kernels have a slight char, then let them cool and cut off the kernels.

2. In a big bowl, toss the 4 cups of roasted corn with 1 small finely chopped red onion, 2 seeded and minced jalapeños (or 1 if you prefer it milder), and 1/2 cup of fresh chopped cilantro.

3. In another bowl, mix together 1 cup of mayonnaise, 1/2 cup of sour cream, 1 large lime juiced, and 1/2 teaspoon of garlic powder. Sprinkle in some salt and freshly ground black pepper to taste.

4. Pour the creamy mixture over the corn mix and stir everything gently until the corn is evenly coated.

5. Now, fold in the 1/2 cup of crumbled Cotija cheese and give it a good mix so that every bite gets that cheesy flavor.

6. Taste your salad and add extra salt or pepper if needed.

7. Let the salad sit for about 10 minutes at room temperature so the flavors can meld together.

8. If you want it chilled, then cover it up and pop it in the fridge for at least 30 minutes before serving.

9. Give it one last stir and then serve it as a unique side dish or even on its own as a snack.

10. Enjoy your Mexican Street Corn Salad and don’t be afraid to adjust the spice levels or tanginess to match your taste!

Equipment Needed

1. Grill (preheat to medium-high heat)
2. Tongs (to turn the corn)
3. Large bowl (to mix the corn with the veggies)
4. Small bowl (to mix the creamy dressing ingredients)
5. Knife (for chopping the red onion and jalapeños)
6. Cutting board (for all your chopping needs)
7. Citrus juicer or your hands (to juice the lime)
8. Measuring cups and spoons (to get the right quantities)
9. Mixing spoon or spatula (to stir the salad)

FAQ

Q: How do I roast the corn kernels? A: It's best to roast the whole ears either on a hot grill or in an oven until they get a nice char. Once they cool down, you simply cut off the kernels. This step helps bring out a smoky flavor in the salad.

Q: Can I use Greek yogurt instead of sour cream? A: Yup, you can totally do that. Greek yogurt makes a good substitute and might even give you a healthier twist, but it could change the flavor a bit.

Q: How spicy is this salad? A: The salad has a bit of a kick from the jalapeños, but it's not overwhelming. If you're not into spicy foods, you can always use just one jalapeño or remove the seeds to tone it down.

Q: Can I make this salad ahead of time? A: Sure thing, you can make it a day ahead. Just be sure to add the lime juice and fresh cilantro right before serving to keep everything tasting bright and fresh.

Q: What dishes pair well with this salad? A: This salad pairs great with grilled meats or can be used as a tasty topping for tacos and burritos. It even stands on its own as a light meal on a warm day.

MEXICAN STREET CORN SALAD Recipe Substitutions and Variations

Mayonnaise: Try using Greek yogurt as a lower fat alternative, remember it might bring a tangier flavor but it works.
Cotija cheese: You can swap with crumbled feta or even a bit of Parmesan if you like a slightly different taste.
Sour cream: Plain Greek yogurt also works great in place of sour cream if you dont have any around.
Jalapeños: If they’re too spicy, consider using a milder pepper like Anaheim or even a pinch of crushed red pepper.
Cilantro: In case you’re not a fan of cilantro, try using fresh parsley as a substitute for a milder herb taste.

Pro Tips

1. When you’re roasting the corn, try brushing it lightly with a bit of oil or butter, this really helps to get a nicer charred flavor.
2. Let the creamy mixture chill for at least 10 minutes before mixing it with the corn, that way all the flavors blend better and its extra tasty.
3. Taste as you go and adjust the salt and lime juice according to your liking, every batch of corn might need a little extra of one or the other.
4. If you love a bit more kick, experiment by adding a pinch of chili powder or cumin to the mix for that extra layer of flavor.

MEXICAN STREET CORN SALAD Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

520

kcal

Equipment: 1. Grill (preheat to medium-high heat)
2. Tongs (to turn the corn)
3. Large bowl (to mix the corn with the veggies)
4. Small bowl (to mix the creamy dressing ingredients)
5. Knife (for chopping the red onion and jalapeños)
6. Cutting board (for all your chopping needs)
7. Citrus juicer or your hands (to juice the lime)
8. Measuring cups and spoons (to get the right quantities)
9. Mixing spoon or spatula (to stir the salad)

Ingredients

4 cups roasted corn kernels (cut off from about 5-6 ears of corn)
1 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled Cotija cheese
1 small red onion, finely chopped
2 jalapeños, seeded and minced (use 1 if you like it milder)
1 large lime, juiced
1/2 cup fresh chopped cilantro
1/2 teaspoon garlic powder
Salt to taste
Freshly ground black pepper to taste

Directions

Preheat your grill to medium-high heat and roast roughly 5-6 ears of corn until its kernels have a slight char, then let them cool and cut off the kernels.
In a big bowl, toss the 4 cups of roasted corn with 1 small finely chopped red onion, 2 seeded and minced jalapeños (or 1 if you prefer it milder), and 1/2 cup of fresh chopped cilantro.
In another bowl, mix together 1 cup of mayonnaise, 1/2 cup of sour cream, 1 large lime juiced, and 1/2 teaspoon of garlic powder. Sprinkle in some salt and freshly ground black pepper to taste.
Pour the creamy mixture over the corn mix and stir everything gently until the corn is evenly coated.
Now, fold in the 1/2 cup of crumbled Cotija cheese and give it a good mix so that every bite gets that cheesy flavor.
Taste your salad and add extra salt or pepper if needed.
Let the salad sit for about 10 minutes at room temperature so the flavors can meld together.
If you want it chilled, then cover it up and pop it in the fridge for at least 30 minutes before serving.
Give it one last stir and then serve it as a unique side dish or even on its own as a snack.
Enjoy your Mexican Street Corn Salad and don't be afraid to adjust the spice levels or tanginess to match your taste!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.