This Easy Mexican Street Corn Salad is a colorful mix of sweet corn, creamy mayo, tangy lime, and zesty spices. It’s fresh, crunchy, and packed with flavor, perfect for any gathering!
I love serving it as a side dish at barbecues. It brings a little fiesta to the table, and honestly, who can resist that tasty corn and cheese combo? Yum! 🌽
Key Ingredients & Substitutions
Corn: Fresh corn really gives the best flavor. You can grill it for a smoky taste. If corn isn’t in season, frozen corn works well too! Just make sure to thaw and dry it before using.
Mayonnaise: This is essential for creaminess. If you’re looking for a healthier option, plain Greek yogurt is a great substitute. It gives a tangy taste without losing creaminess.
Cotija Cheese: Cotija adds a unique salty flavor. Feta cheese is a perfect swap if you can’t find cotija. It won’t taste exactly the same, but it will still be delicious!
Cilantro: Fresh cilantro gives a bright flavor. If you’re not a fan, chopped parsley can be used, but keep in mind it will change the taste a bit.
How Do I Grill Corn for the Best Flavor?
Grilling corn enhances its sweetness and adds a charred flavor. Here’s a simple guide to get you started:
- Preheat your grill to medium-high heat.
- Place the husked ears of corn directly on the grill grates.
- Grill the corn for about 10-12 minutes, turning every few minutes until it’s charred in spots.
- Once done, let it cool slightly before cutting the kernels off the cob.
This simple grilling technique takes your salad to the next level! Enjoy your homemade Mexican Street Corn Salad!
Easy Mexican Street Corn Salad
Ingredients You’ll Need:
- 4 cups fresh corn kernels (from about 4 ears of corn) or frozen and thawed corn
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1/4 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 1 lime, juiced
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves, for garnish
Time Estimate:
This recipe takes about 15 minutes of active prep time, plus an optional chill time of 15-30 minutes in the fridge. Overall, it’s a quick and easy dish you can whip up in around 30-45 minutes!
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, start by grilling or roasting the ears for about 10-12 minutes until they’re slightly charred. Turn them occasionally for even cooking. Once done, let them cool, then carefully cut the kernels off the cob. If using frozen corn, make sure to thaw it completely and pat it dry with a paper towel.
2. Mix the Base Ingredients:
In a large mixing bowl, combine the corn kernels with mayonnaise, sour cream (or Mexican crema), and the juice of the lime. Stir everything together until it is well blended and creamy.
3. Add the Flavor Components:
Now, gently fold in the crumbled cotija cheese, chopped cilantro, and sliced green onions. This will add lots of delicious flavor to your salad!
4. Season to Taste:
Season your salad with chili powder, smoked paprika (if you’re using it), salt, and black pepper. Give it a taste and adjust the seasonings if needed to suit your flavor preferences.
5. Garnish and Chill:
Before serving, garnish the top with fresh cilantro leaves and a little extra crumbled cotija cheese for a beautiful presentation. If you have time, let the salad chill in the fridge for 15-30 minutes to allow the flavors to meld together!
6. Serve and Enjoy:
Your vibrant, creamy, tangy Mexican Street Corn Salad is ready to delight your taste buds! Serve it as a refreshing side dish or as a topping for tacos—either way, it’s sure to be a hit!
FAQ for Easy Mexican Street Corn Salad
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can use canned corn if that’s what you have on hand. Just drain and rinse the corn before using it to remove excess sodium and ensure the best flavor!
How Long Does This Salad Last in the Fridge?
Leftover Mexican Street Corn Salad can be stored in an airtight container in the fridge for up to 3 days. Just be aware that the texture may soften over time.
Can I Make This Salad Spicier?
Absolutely! For an extra kick, consider adding diced jalapeños or a splash of hot sauce to the salad. You can also increase the chili powder to amp up the heat.
Is There a Vegan Option for This Recipe?
Yes! To make this salad vegan, replace the mayonnaise and sour cream with plant-based alternatives, and use nutritional yeast or vegan cheese instead of cotija cheese. Fresh avocado can also add creaminess!
