There is something truly magical about the vibrant flavors and textures of Mexican street food, and this Mexican Street Corn Salad Recipe captures that magic perfectly in one delightful bowl. Imagine the smoky char from freshly grilled corn mingling with creamy mayonnaise, tangy cotija cheese, zesty lime, and a gentle kick from jalapeños—all coming together to create a dish that is as colorful as it is flavorful. This salad is a celebration of fresh ingredients and simple techniques that turn everyday corn into a standout party favorite or a comforting side dish for any meal.
Ingredients You’ll Need
Crafting this Mexican Street Corn Salad Recipe is straightforward thanks to a handful of fresh, essential ingredients. Each one plays a crucial role, whether it’s the juicy sweetness of grilled corn, the creaminess of mayonnaise and sour cream, or the brightness of lime and cilantro that keeps everything refreshingly balanced.
- Fresh corn (6 ears): The star of the show, delivering smoky sweetness when grilled.
- Olive oil (2 tablespoons): Helps achieve that perfect char and prevents sticking on the grill.
- Mayonnaise (1/2 cup): Adds a creamy richness to coat the corn beautifully.
- Sour cream (1/4 cup): Brings tang and smoothness, balancing out the creaminess.
- Cotija cheese (1/4 cup, plus extra): Provides a salty, crumbly texture essential for authentic flavor.
- Fresh cilantro (1/4 cup, chopped): Brings a burst of fresh, herbaceous brightness.
- Jalapeños (1-2, minced): Add heat; adjust for your preferred spice level.
- Lime (1, zested and juiced): Infuses the salad with zesty, citrus notes that awaken the palate.
- Chili powder (1/2 teaspoon): Enhances the smoky, slightly spicy flavor profile.
- Smoked paprika (1/4 teaspoon): Deepens the smokiness with subtle warmth.
- Salt and black pepper: Essential seasonings to finish off the dish.
- Optional garnishes: Additional cotija cheese, cilantro sprigs, lime wedges, and hot sauce for serving flair.
How to Make Mexican Street Corn Salad Recipe
Step 1: Prepare the Corn
Begin by shucking the fresh corn, making sure to remove all husks and silky threads to get a clean canvas ready for grilling. This prep step is key to ensuring the kernels can char evenly and develop that beautiful smoky flavor we’re aiming for.
Step 2: Preheat and Oil the Grill
Get your grill heating to a medium-high temperature between 375 and 400 degrees Fahrenheit. While waiting, brush the corn lightly with olive oil, which not only helps the corn cook without sticking but also enhances the charred effect that adds an irresistible depth of flavor.
Step 3: Grill the Corn
Place the corn directly on the grill grates. Rotate every few minutes to evenly char all sides. After about 10 to 15 minutes, the kernels will be tender with an alluring smoky scent. Test doneness by piercing a kernel with a fork; it should yield easily and release a milky juice, signaling perfect ripeness.
Step 4: Mix the Dressing
While the corn cools, blend mayonnaise and sour cream until smooth in a medium bowl. Fold in crumbled cotija cheese, chopped cilantro, minced jalapeño, lime zest and juice, chili powder, and smoked paprika. Season with salt and black pepper. Whisk these ingredients thoroughly, then cover and refrigerate for at least 30 minutes to deepen the melding of flavors.
Step 5: Cut Corn from the Cob
Once slightly cooled, hold each ear of grilled corn upright and carefully slice the kernels off with a sharp knife, collecting all the juicy, charred bites into a large mixing bowl.
Step 6: Combine and Toss
Pour the chilled dressing over the freshly cut corn kernels. Gently toss everything together to ensure each kernel is generously coated with creamy, zesty goodness. Taste and adjust seasonings if needed, then refrigerate again for 30 minutes to let the flavors marry beautifully.
Step 7: Garnish and Serve
Transfer the salad to a beautiful serving bowl or individual plates. Sprinkle with extra crumbled cotija cheese, fresh cilantro, and lime wedges. For those who like a little extra heat, a drizzle of hot sauce makes the perfect finishing touch!
How to Serve Mexican Street Corn Salad Recipe
Garnishes
Adding garnishes like extra cotija cheese, fresh lime wedges, and chopped cilantro elevates the salad’s flavor and presentation. Each garnish adds a pop of color and an additional layer of taste that brings out the vibrant, authentic character of this dish.
Side Dishes
This Mexican Street Corn Salad Recipe pairs wonderfully with grilled meats like steak or chicken, or alongside classic Mexican dishes like tacos and enchiladas. It also shines as a star side at summer barbecues or casual picnics, bringing a refreshing contrast to heavier dishes.
Creative Ways to Present
For a party, consider serving the salad in small individual cups or mason jars for easy, handheld portions. You can also scoop it onto crisp tostada shells for an impromptu corn salad tostada experience. Another fun idea is layering it in a clear trifle bowl with chips for a festive dip display.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mexican Street Corn Salad in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days. Stir the salad gently before serving leftovers since dressing and juices may settle at the bottom.
Freezing
Freezing is not recommended for this salad because the creamy dressing and fresh corn texture can change and become watery or grainy once thawed, detracting from the vibrant experience you want when serving.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating is not necessary. If you prefer a warm version, try briefly microwaving grilled corn to serve on the side, and use the cold salad as a refreshing complement.
FAQs
Can I use frozen corn for this Mexican Street Corn Salad Recipe?
While fresh corn is ideal for the best texture and flavor, you can substitute frozen corn if needed. Just thaw and dry it well, then sauté in a hot skillet with a touch of oil to replicate the grilled effect.
How spicy is this salad with jalapeños?
The heat level is entirely adjustable. Using one jalapeño gives a mild kick, while two amps up the spice. Removing seeds reduces heat, making it suitable for all taste preferences.
Is cotija cheese necessary, or can I substitute something else?
Cotija cheese adds a uniquely salty, crumbly finish critical to the authentic flavor. If unavailable, feta is a reasonable substitute, though the flavor will differ slightly.
Can this salad be made vegan?
Absolutely! Swap mayonnaise and sour cream for vegan alternatives, and omit the cotija or use a plant-based cheese to keep all the creaminess and flavor while making it vegan-friendly.
What is the best way to reheat the grilled corn for this salad?
If you want warm corn, a quick grill or pan sear over medium heat for a few minutes is perfect before cutting off the kernels and mixing with the chilled dressing for a warm-and-cool combo.
Final Thoughts
This Mexican Street Corn Salad Recipe is a celebration of summer freshness, smoky grill magic, and vibrant flavors perfectly balanced in a creamy, tangy, and slightly spicy dish. Whether you’re hosting friends, looking for a crowd-pleaser, or simply craving the taste of authentic Mexican street food at home, this recipe is a must-try. Trust me, once you make it, it will quickly become one of your favorite go-to salads, bringing sunshine and zest to any meal.
Print
Mexican Street Corn Salad Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Mexican Street Corn Salad is a vibrant and flavorful dish that combines smoky grilled corn with a creamy, tangy dressing made from mayonnaise, sour cream, cotija cheese, lime, and spices. Easy to prepare and packed with fresh ingredients, this salad is perfect for a summer side dish, barbecue, or light meal. The fire-roasted corn adds a delicious charred depth, balanced by the bright zest and heat from jalapeños and chili powder.
Ingredients
Grilled Corn
- 6 ears of fresh corn, husks and silk removed
- 2 tablespoons olive oil
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro
- 1–2 jalapeños, seeded and finely minced (adjust to your spice preference)
- 1 lime, zested and juiced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Optional Garnishes
- Extra cotija cheese
- Chopped fresh cilantro
- Lime wedges
- Hot sauce
Instructions
- Shuck the Corn: Remove all husks and silk from the ears of corn to prepare for grilling.
- Preheat the Grill: Heat your grill to medium-high heat, approximately 375-400°F (190-200°C), ensuring it’s ready for the corn.
- Oil the Corn: Lightly brush each ear of corn with olive oil to prevent sticking and promote even charring during grilling.
- Grill the Corn: Place the corn directly on the grill grates and cook for 10-15 minutes, turning every few minutes until kernels are tender and slightly charred.
- Check for Doneness: Pierce a kernel with a fork; it should be tender and release a milky juice. If not, continue grilling a few more minutes.
- Cool the Corn: Remove the corn from the grill and let it cool slightly so it can be handled safely for cutting.
- Prepare the Dressing – Mix Mayonnaise and Sour Cream: In a medium bowl, whisk together mayonnaise and sour cream until the mixture is smooth and creamy.
- Add Cotija Cheese: Stir in 1/4 cup of crumbled cotija cheese into the dressing, reserving some for garnish.
- Add Fresh Cilantro: Incorporate chopped fresh cilantro into the dressing for a burst of herbal freshness.
- Add Jalapeños: Mix in finely minced jalapeños, adjusting the quantity based on desired spice level.
- Add Lime Zest and Juice: Zest the lime directly into the bowl, then squeeze in the fresh lime juice for brightness.
- Add Spices: Stir in chili powder and smoked paprika to infuse the mixture with smoky warmth and mild heat.
- Season the Dressing: Add salt and freshly ground black pepper to taste and whisk everything until well combined.
- Refrigerate the Dressing: Cover the bowl and chill the dressing for at least 30 minutes to meld the flavors.
- Cut Kernels from the Cob: Once the corn has cooled slightly, hold each ear upright and carefully slice off the kernels with a sharp knife.
- Combine Corn and Dressing: In a large bowl, mix the grilled corn kernels with the prepared dressing gently to coat evenly.
- Taste and Adjust: Sample the salad and adjust seasoning if necessary for balance.
- Chill the Salad: Cover the bowl and refrigerate the salad for at least 30 more minutes to enhance the flavor fusion.
- Serve: Transfer the salad to a serving bowl or individual plates.
- Garnish: Top with extra crumbled cotija cheese, additional chopped cilantro, lime wedges, and a drizzle of hot sauce if desired for extra zest.
Notes
- For a smoky flavor, use a charcoal grill if available.
- If a grill is not accessible, you can char the corn under a broiler or on a stovetop grill pan.
- Adjust the amount of jalapeños to control the heat level.
- This salad can be served immediately but tastes best after chilling to allow flavors to meld.
- Leftovers keep well refrigerated for up to 2 days.
- For a dairy-free version, substitute vegan mayonnaise, coconut yogurt, and omit cotija cheese or replace with a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
