If you’re craving a burst of flavor that dances on your taste buds and brings a festive vibe to any table, this Mexican Street Corn Salad Recipe is your new best friend. Combining the smoky char of grilled corn, the creaminess of cotija cheese, and a zesty pop of lime and jalapeño, this salad perfectly captures the essence of traditional Mexican street food with a fresh, easy-to-make twist. It’s vibrant, delicious, and comes together quickly, making it a surefire hit whether you’re hosting a dinner, picnic, or just want to jazz up your weeknight meals.
Ingredients You’ll Need
This recipe keeps things simple but packs in a punch with every ingredient. Each element plays a key role: corn provides a sweet, crispy base; creamy mayo and sour cream bring luscious texture; spices add warmth and depth; and fresh cilantro and lime juice brighten every bite with vibrant notes.
- Corn kernels (4 cups): Fresh, canned, or frozen all work great and offer a naturally sweet crunch.
- Olive oil (2 tablespoons): Helps to char the corn beautifully and adds a subtle richness.
- Mayonnaise (1/4 cup): Creates a creamy base that binds the salad together perfectly.
- Sour cream (1/4 cup): Adds tanginess and balances the spices.
- Cotija cheese (1/2 cup, crumbled): This crumbly, salty cheese enriches the salad with authentic Mexican flavor—feta works in a pinch.
- Fresh cilantro (1/4 cup, chopped): Brings an herbaceous, bright finish to each spoonful.
- Jalapeño pepper (1, seeded and diced): Provides a gentle heat that wakes up the salad without overwhelming it.
- Garlic (1 clove, minced): Adds a necessary punch of savory depth.
- Chili powder (1 teaspoon): Infuses smoky warmth essential to the classic flavor profile.
- Smoked paprika (1/2 teaspoon): Enhances the smoky notes and adds a rich complexity.
- Lime juice (1 lime): Injects a zesty brightness that ties everything together.
- Salt and pepper (to taste): To season perfectly and bring out the salad’s full flavor.
- Optional toppings: Extra crumbled cotija cheese, chopped cilantro, and lime wedges for garnishing and serving flair.
How to Make Mexican Street Corn Salad Recipe
Step 1: Char the Corn
Start by heating a skillet over medium-high. Add the corn kernels and cook for about 5 to 7 minutes, stirring occasionally. You want that delicious light char on the corn that gives this salad its smoky, slightly crisp foundation. Don’t rush this step—the caramelization is where a lot of the magic happens.
Step 2: Combine the Creamy Ingredients and Spices
Once your corn is beautifully charred, transfer it to a large mixing bowl. Add the olive oil, mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, diced jalapeño, minced garlic, chili powder, smoked paprika, and lime juice. Mix everything gently but thoroughly until all that creamy goodness evenly coats every kernel.
Step 3: Season to Taste
Now it’s time for the fun part: tasting and adjusting seasoning. Add salt and pepper little by little, tasting as you go. This step ensures the flavors hit just the right balance—a little more lime, a pinch more chili powder, or a sprinkle of salt can make all the difference.
Step 4: Garnish and Transfer
Transfer your luscious salad to a serving dish. Garnish with extra crumbled cotija cheese, a sprinkle of chopped fresh cilantro, and lime wedges to give that vibrant, festive touch. These toppings not only enhance the look but boost the flavor when served.
Step 5: Serve and Enjoy Immediately
This salad is a star when served fresh and slightly warm or at room temperature. Dig in to experience every layer of taste and texture in this classic Mexican Street Corn Salad Recipe. It is irresistibly good!
How to Serve Mexican Street Corn Salad Recipe
Garnishes
The simplest garnishes can elevate this salad from wonderful to spectacular. Extra crumbled cotija adds salty tang, fresh cilantro leaves bring a pop of green and herbal brightness, and lime wedges invite guests to squeeze additional citrusy zing for that perfect finishing touch.
Side Dishes
This salad is wonderfully versatile alongside grilled meats, tacos, or as a vibrant part of a summer barbecue spread. Pair it with grilled chicken, steak, or fish to soak up the smoky, creamy flavors. It’s also fantastic with tortilla chips for a casual snack or appetizer.
Creative Ways to Present
For a fun twist, serve the Mexican Street Corn Salad Recipe in individual mini mason jars for parties or layered in clear glasses to show off its colorful ingredients. You can even stuff it inside roasted peppers or scoop it onto crisp tostadas for a different take on presentation and texture.
Make Ahead and Storage
Storing Leftovers
You can store leftover Mexican Street Corn Salad in an airtight container in the refrigerator for up to 2 days. Because it has dairy and fresh herbs, it’s best enjoyed fresh but will still be tasty chilled the next day.
Freezing
While this salad is delicious fresh, freezing is not recommended due to the creamy ingredients and fresh cilantro, which don’t freeze well and can separate or lose flavor upon thawing.
Reheating
If you prefer to enjoy this salad warm, gently reheat it in a skillet over low heat for a few minutes, stirring carefully. Avoid microwaving as it may change the texture of the creamy dressing and soften the corn too much.
FAQs
Can I use frozen corn for this recipe?
Absolutely! Frozen corn works perfectly. Just thaw and drain it well before charring in the skillet to avoid excess moisture.
What can I substitute for cotija cheese?
If you can’t find cotija cheese, feta is a great alternative. It provides a similar crumbly texture and salty tang that complements this salad beautifully.
Is this salad spicy?
The heat comes primarily from the jalapeño and chili powder, but it’s mild enough to adjust. Feel free to reduce or omit the jalapeño if you prefer a gentler spice level.
Can this salad be made vegan?
Yes! Substitute mayonnaise and sour cream with vegan alternatives, and swap out cotija cheese for a plant-based cheese or nutritional yeast for a cheesy flavor boost.
How long does the Mexican Street Corn Salad Recipe stay fresh?
For best flavor and texture, enjoy within 1-2 days of making it. The fresh ingredients and dressing are at their peak during this time.
Final Thoughts
This Mexican Street Corn Salad Recipe is truly a celebration of bold flavors and simple ingredients working together in harmony. Whether you’re looking for a quick side dish or a crowd-pleasing party favorite, this salad delivers every time. I’m so excited for you to try this recipe; once you do, I promise it will become one of your go-to dishes during warmer months and beyond!
Print
Mexican Street Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This vibrant Mexican Street Corn Salad is a deliciously creamy and tangy side dish featuring charred corn kernels, tangy cotija cheese, fresh cilantro, and a hint of spice from jalapeño and chili powder. Ready in just 20 minutes, it’s perfect for BBQs, weeknight dinners, or as a flavorful accompaniment to your favorite Mexican dishes.
Ingredients
Corn Salad Ingredients
- 4 cups corn kernels (fresh, canned, or frozen)
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta cheese)
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper (seeded and diced)
- 1 clove garlic (minced)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 lime (juiced)
- Salt and pepper to taste
Optional Toppings
- Additional crumbled cotija cheese
- Chopped cilantro
- Lime wedges
Instructions
- Char the Corn: Heat a skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are lightly charred and begin to brown in spots, about 5 to 7 minutes. This step adds a smoky flavor and texture to the salad.
- Mix the Salad: In a large mixing bowl, combine the charred corn kernels with olive oil, mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, diced jalapeño pepper, minced garlic, chili powder, smoked paprika, and lime juice. Stir well until all ingredients are evenly mixed and creamy.
- Season to Taste: Taste the salad mixture and season with salt and pepper according to your preference. Adjust any other seasonings if needed to balance flavors.
- Garnish and Serve: Transfer the salad to a serving dish and garnish with additional crumbled cotija cheese, chopped cilantro, and lime wedges for extra flavor and presentation.
- Enjoy: Serve the Mexican Street Corn Salad immediately while the flavors are fresh and vibrant. It pairs wonderfully as a side dish for grilled meats, tacos, or as a standalone appetizer.
Notes
- You can use fresh, canned, or frozen corn kernels for this recipe. If using canned or frozen, drain and pat dry before cooking.
- For extra heat, leave some jalapeño seeds in or add a dash of hot sauce.
- The salad can be refrigerated for up to 2 days; however, it’s best enjoyed fresh while the corn retains some of its charred texture.
- Substitute cotija cheese with feta if cotija is unavailable, though the flavor will be slightly different.
- Use a cast iron or nonstick skillet for best charring results.
