A fresh and tangy salad with charred corn and bold flavors.
introduction
This Mexican Street Corn Salad is bright, creamy, and easy to make. You get sweet corn, lime, and crumbled cheese with a touch of chili. If you like a bolder snack, try the spicy Mexican corn bites for another way to enjoy these flavors.
why make this recipe
- It is fast to make and fills a bowl for a crowd.
- The salad pairs well with grilled meats, tacos, or fish.
- You can make it warm, room temperature, or cold.
- It uses simple pantry items and fresh corn when available.
how to make Mexican Street Corn Salad
Make the corn first by grilling, roasting, or sautéing to get good flavor. Chop the veggies and mix them with the corn. Whisk the dressing until smooth and pour it over the salad. Toss gently and taste. Add more lime, salt, or chili if you want stronger flavor.
Ingredients :
- 4 cups fresh corn kernels (about 5-6 ears of corn) or 2 cans (15 ounces) of corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional for heat)
- 1/2 cup fresh cilantro, chopped
- 1 cup crumbled queso fresco or feta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
Directions :
- Prepare the Corn: Grill, roast, sauté, or boil the corn. If using fresh ears, char or roast the kernels for more flavor. Cut kernels off the cob. If using canned corn, drain and rinse.
- Combine Ingredients: In a large bowl, add corn, red bell pepper, red onion, jalapeño (if using), and cilantro. Crumble in the queso fresco or feta.
- Prepare the Dressing: In a small bowl mix mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, garlic powder, cayenne (if using), salt, and pepper until smooth.
- Combine Salad and Dressing: Pour the dressing over the corn mixture. Toss gently to coat. Taste and adjust seasoning with more lime, salt, or chili powder.
- Serve it warm, at room temperature, or chilled. Enjoy it as a side for grilled meats, tacos, or fish. You can also scoop it on top of tostadas, rice bowls, or as a filling for wraps.
how to serve Mexican Street Corn Salad
- Serve it warm or chilled.
- Spoon it next to grilled chicken, steak, or fish.
- Use it as a taco topping or on tostadas.
- Offer chips for scooping as a casual side.
how to store Mexican Street Corn Salad
- Refrigerate in an airtight container for up to 3 days.
- If you plan to keep it longer, store dressing separately and mix before serving.
- Reheat briefly in a pan if you want it warm again, or serve cold.
tips to make Mexican Street Corn Salad
- Char the corn for more smoky flavor.
- Taste the dressing before adding; adjust lime and salt.
- Use fresh cilantro for better aroma.
- If you like less cream, reduce mayonnaise or use all Greek yogurt.
- Seed the jalapeño to cut heat, or add seeds for more kick.
variation (if any)
- Make it vegan: replace mayonnaise and sour cream with vegan mayo and dairy-free yogurt, and use a vegan cheese or skip the cheese.
- Add black beans or cooked quinoa to make it heartier.
- Mix in avocado just before serving for extra creaminess.
- Add grilled shrimp or chopped cooked chicken for a main dish.
FAQs
Q: Can I use frozen corn?
A: Yes. Thaw and drain frozen corn, then char or sauté for best flavor.
Q: Is this salad spicy?
A: It can be mild. Skip the jalapeño and cayenne for less heat, or add them to increase spice.
Q: Can I make it ahead?
A: Yes. Make it a few hours ahead and chill. If storing longer, keep dressing separate and mix before serving.
Q: Can I use a different cheese?
A: Yes. Feta works well if you don’t have queso fresco.
Q: How do I keep it from getting watery?
A: Drain canned or thawed corn well. Mix gently and serve within a day or two for best texture.
Mexican Street Corn Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
A fresh and tangy salad with charred corn, lime, and crumbled cheese, perfect as a side for grilled meats or tacos.
Ingredients
- 4 cups fresh corn kernels (about 5–6 ears of corn) or 2 cans (15 ounces) of corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional for heat)
- 1/2 cup fresh cilantro, chopped
- 1 cup crumbled queso fresco or feta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
Instructions
- Prepare the corn: Grill, roast, sauté, or boil the corn. If using fresh ears, char or roast the kernels for more flavor. Cut kernels off the cob. If using canned corn, drain and rinse.
- Combine ingredients: In a large bowl, add corn, red bell pepper, red onion, jalapeño (if using), and cilantro. Crumble in the queso fresco or feta.
- Prepare the dressing: In a small bowl, mix mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, garlic powder, cayenne (if using), salt, and pepper until smooth.
- Combine salad and dressing: Pour the dressing over the corn mixture. Toss gently to coat. Taste and adjust seasoning with more lime, salt, or chili powder.
- Serve it warm, at room temperature, or chilled. Enjoy as a side for grilled meats, tacos, or fish. You can also scoop it on top of tostadas, rice bowls, or as a filling for wraps.
Notes
Char the corn for a smokier flavor. Adjust seasoning to your taste. Can be made vegan by substituting dairy ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
