Mexican Street Corn Salad

This bright salad mixes charred corn, creamy dressing, lime, and salty cheese. It tastes fresh, a little smoky, and a bit spicy. You can make it fast with fresh, grilled, or roasted corn. If you like bold corn snacks, try spicy Mexican corn bites for another idea.

why make this recipe

This salad is quick and full of good flavor. It uses simple ingredients you can find easily. It works as a side, a topping, or a light meal. You can make it ahead and the flavors get better after a short chill.

how to make Mexican Street Corn Salad

1. Cook the corn so it gets a light char for smoky flavor.
2. Mix the creamy dressing with lime and spices.
3. Toss the corn with dressing, jalapeño, cilantro, and most of the cheese.
4. Taste and adjust salt, lime, or spice.
5. Serve right away or chill for a little while to let flavors blend.

Ingredients :

• 4 cups corn kernels (fresh, grilled, or roasted)
• 1/3 cup mayonnaise
• 1/3 cup sour cream or Greek yogurt
• 1/2 cup crumbled cotija cheese (or feta)
• 1 lime, juiced (about 2 tablespoons)
• 1/2 teaspoon chili powder (more to taste)
• 1/4 teaspoon ground cumin (optional)
• 2 tablespoons chopped fresh cilantro
• 1 small jalapeño, seeded and finely chopped (optional)
• Salt and black pepper to taste

Directions :

1. Cook the corn: Grill, roast, or pan-sear corn until lightly charred. Let cool and cut kernels off the cob if using fresh.
2. Mix the dressing: In a bowl, stir together mayonnaise, sour cream (or yogurt), lime juice, chili powder, cumin, salt, and pepper.
3. Combine: In a large bowl, add corn, chopped jalapeño, and cilantro. Pour dressing over the corn.
4. Add cheese: Stir in most of the cotija cheese, keeping a small amount for topping. Taste and adjust salt, lime, or spice.
5. Chill (optional): You can serve right away or chill for 30 minutes to let flavors blend.
6. Serve: Sprinkle remaining cheese and extra cilantro on top before serving.

how to serve Mexican Street Corn Salad

Serve warm or cold. Put it next to grilled meats, fish, or tacos. Use it as a topping for bowls or on toasted bread. Add extra lime wedges for people who like more tang.

how to store Mexican Street Corn Salad

Store in an airtight container in the fridge for up to 3 days. The salad is fine chilled, but the corn can lose some texture after a while. Stir gently before serving.

tips to make Mexican Street Corn Salad

• Char the corn well for a smoky taste.
• Use Greek yogurt to make it lighter.
• Taste and add more lime or chili powder little by little.
• If cotija is not available, use crumbled feta.
• Chop cilantro small so it mixes well.

variation (if any)

• Add diced red bell pepper for color and crunch.
• Use roasted frozen corn when fresh is not available.
• Add black beans for more protein.
• Make it vegan: swap mayo and sour cream for vegan versions and use a vegan cheese or no cheese.

FAQs

Q: Can I use canned corn?
A: Yes. Drain and dry it well, then roast or pan-sear to add some char.

Q: Is this salad spicy?
A: It is mild by default. Add more chili powder or keep the jalapeño seeds for more heat.

Q: Can I make it ahead of time?
A: Yes. Make it a few hours ahead and chill. Stir before serving. It keeps up to 3 days in the fridge.

Q: Can I freeze this salad?
A: No. The cream base and fresh herbs do not freeze well. Keep it in the fridge instead.

Mexican Street Corn Salad

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A bright salad mixing charred corn, creamy dressing, lime, and salty cheese, offering fresh, smoky, and spicy flavors.

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Ingredients

Scale 1x2x3x

• 4 cups corn kernels (fresh, grilled, or roasted)
• 1/3 cup mayonnaise
• 1/3 cup sour cream or Greek yogurt
• 1/2 cup crumbled cotija cheese (or feta)
• 1 lime, juiced (about 2 tablespoons)
• 1/2 teaspoon chili powder (more to taste)
• 1/4 teaspoon ground cumin (optional)
• 2 tablespoons chopped fresh cilantro
• 1 small jalapeño, seeded and finely chopped (optional)
• Salt and black pepper to taste

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Instructions

1. Cook the corn: Grill, roast, or pan-sear corn until lightly charred. Let cool and cut kernels off the cob if using fresh.
2. Mix the dressing: In a bowl, stir together mayonnaise, sour cream (or yogurt), lime juice, chili powder, cumin, salt, and pepper.
3. Combine: In a large bowl, add corn, chopped jalapeño, and cilantro. Pour dressing over the corn.
4. Add cheese: Stir in most of the cotija cheese, keeping a small amount for topping. Taste and adjust salt, lime, or spice.
5. Chill (optional): You can serve right away or chill for 30 minutes to let flavors blend.
6. Serve: Sprinkle remaining cheese and extra cilantro on top before serving.

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Notes

Char the corn well for a smoky taste. Use Greek yogurt for a lighter version. Stir gently before serving after chilling.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 15mg