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Mexican Street Corn Salad Recipe

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4.3 from 13 reviews

This vibrant Mexican Street Corn Salad features charred corn combined with a creamy, tangy dressing made from sour cream, mayonnaise, and fresh lime juice. Enhanced by spicy jalapeños, fresh cilantro, and crumbly cotija cheese, it offers a refreshing and flavorful side perfect for summer cookouts or as a zesty accompaniment to any Mexican meal.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Frying
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

Corn and Vegetables

  • 24 oz frozen corn
  • 1 tablespoon olive oil
  • ½ red onion, diced
  • 2 jalapeños, seeded and diced
  • 2–3 garlic cloves, minced
  • 1 bunch cilantro, chopped
  • ¼ cup sliced green onions
  • ¼ cup cotija cheese

Dressing

  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • 2 limes, juiced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon chili powder
  • ⅛ teaspoon ground cumin

Instructions

  1. Char the Corn: Heat a large skillet over high heat and add the olive oil. Cook the frozen corn in the skillet until it is nicely charred and browned, stirring occasionally to prevent burning. Once charred, transfer the corn to a large bowl and let it cool slightly.
  2. Prepare the Dressing: In a separate bowl, whisk together sour cream, mayonnaise, lime juice, salt, black pepper, chili powder, and ground cumin until smooth. Taste and adjust seasoning to your preference.
  3. Combine Salad Ingredients: To the cooled charred corn, add diced red onion, jalapeños, minced garlic, chopped cilantro, sliced green onions, and cotija cheese. Pour the dressing over the salad and stir gently until all ingredients are evenly coated and well combined.
  4. Serve or Chill: The salad can be enjoyed immediately for fresh flavors or refrigerated for up to 24 hours to allow flavors to meld. Stir before serving for best taste.

Notes

  • For extra heat, leave some jalapeño seeds in or add more jalapeños.
  • Char the corn well for the best smoky flavor; alternatively, grill the corn instead of using a skillet.
  • This salad can be made ahead and refrigerated for up to 24 hours; stir before serving.
  • Substitute cotija cheese with feta cheese for a similar salty tang if cotija is unavailable.
  • Adjust lime juice and seasoning to your taste to balance creaminess and acidity.

Find it online: https://zaracooking.com/mexican-street-corn-salad-recipe/