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
Scale
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
