This Easy Mexican Street Corn Salad is colorful and full of flavor! With sweet corn, creamy dressing, and zesty lime, it’s a tasty side dish that brightens up any meal.
I can’t help but love how crunchy and fresh this salad is. Plus, it’s a great excuse to enjoy summer flavors all year round. Grab a bowl and let’s dig in—yum!
Key Ingredients & Substitutions
Corn: Fresh corn brings sweetness and crunch. You can use frozen corn if fresh isn’t available—just make sure to thaw and drain it well first.
Cotija Cheese: This cheese gives a nice salty bite and creaminess. If you can’t find Cotija, feta makes a great alternative. Just crumble it up and it works beautifully.
Mayonnaise: It adds creaminess to the salad. You can substitute Greek yogurt for a healthier option or use a vegan mayo if you’re looking for plant-based choices.
Lime Juice: Fresh lime juice really brightens the flavors. If limes aren’t available, lemon juice is a decent substitute, but it will change the flavor slightly.
How Do I Get the Corn Perfectly Charred?
Charring the corn brings out a delicious, smoky flavor. Here’s how to do it just right:
- Heat your skillet over medium-high heat. Don’t rush this step—make sure it’s hot enough!
- Add olive oil or butter and then the corn. Stir it occasionally so it doesn’t burn.
- Cook until you see some brown spots, about 5-7 minutes—this gives the corn that great grilled flavor.
Let the corn cool slightly before mixing it into the salad. This will help keep the other ingredients fresh and crisp! Enjoy your cooking adventure!
Easy Mexican Street Corn Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups fresh corn kernels (about 5-6 ears) or frozen corn, thawed
- 1-2 tablespoons olive oil or butter
- 1/4 cup finely chopped green onions (scallions)
- 1/4 cup fresh cilantro leaves, chopped
- 1/2 cup crumbled Cotija cheese (or feta as substitute)
For the Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1 garlic clove, minced
- 1 teaspoon chili powder (plus extra for garnish)
- 1 teaspoon smoked paprika (optional)
- Juice of 1 lime
- Salt and black pepper to taste
- Lime wedges, for serving
How Much Time Will You Need?
This delightful salad will take you about 15-20 minutes to prepare. You’ll spend a little time charring the corn and then quickly mixing everything together. It’s fast and easy, perfect for a busy day or a gathering!
Step-by-Step Instructions:
1. Char the Corn:
Start by heating a large skillet over medium-high heat. Add your choice of olive oil or butter. Once the oil is hot, add the fresh or thawed corn kernels. Cook them while stirring occasionally until they become slightly charred and tender, which should take about 5-7 minutes. Once done, remove the pan from heat and set it aside to cool a bit.
2. Make the Creamy Dressing:
In a large bowl, combine the mayonnaise, sour cream (or crema), minced garlic, chili powder, smoked paprika (if you’re using it), lime juice, salt, and pepper. Stir everything together until it forms a creamy dressing that’s well mixed and ready to coat the salad.
3. Combine Salad Ingredients:
Now, add the charred corn, chopped green onions, and chopped cilantro to the bowl with your creamy dressing. Gently toss everything together so that the dressing coats all the ingredients evenly.
4. Add the Cotija Cheese:
Fold in most of the crumbled Cotija cheese, but save a bit for topping the salad later. This will give the salad a nice, cheesy flavor throughout!
5. Serve the Salad:
Transfer your delicious salad to a serving bowl. Top it off with the remaining Cotija cheese and sprinkle a little extra chili powder on top for garnish. You can also add a bit more cilantro if you’d like!
6. Enjoy!
Serve the salad with lime wedges on the side, so everyone can squeeze fresh lime juice on their portion. This salad makes a fantastic side dish or a fresh topping for grilled meats and tacos. Enjoy every crunchy, creamy bite!
This Easy Mexican Street Corn Salad is best served slightly chilled or at room temperature, capturing the bright flavors of summer in every spoonful.
Frequently Asked Questions (FAQ)
Can I Use Canned or Frozen Corn Instead of Fresh?
Absolutely! If you’re using frozen corn, just make sure to thaw and drain it well before cooking. For canned corn, drain thoroughly and you can skip the cooking step—simply mix it directly into the salad.
How Can I Make This Salad Spicy?
If you’d like some heat, consider adding diced jalapeños or a few dashes of hot sauce to the dressing. You can also increase the chili powder or add cayenne pepper for an extra kick!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more as it sits! Just give it a good stir before serving again.
Can I Prepare This Salad Ahead of Time?
Yes, you can prepare the salad a few hours in advance! Simply keep the dressing separate until you’re ready to serve. This will keep the corn and greens fresh and crisp.
