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Mexican Street Corn Salad Recipe

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4 from 6 reviews

This vibrant Mexican Street Corn Salad combines smoky grilled corn kernels with creamy lime-mayo dressing, fresh herbs, and a touch of heat from jalapeño. Perfect as a refreshing side dish or a flavorful addition to any Mexican-inspired meal.

  • Total Time: 18 minutes
  • Yield: Serves 4

Ingredients

Corn

  • 4 ears fresh corn, husked
  • Extra-virgin olive oil, for brushing

Dressing and Mix-ins

  • 1½ tablespoons mayo, or vegan mayo
  • 1 garlic clove, minced
  • Zest and juice of 1 lime
  • ⅓ cup chopped scallions
  • ¼ cup crumbled Cotija, or feta cheese
  • ¼ cup finely chopped fresh cilantro
  • ¼ teaspoon smoked paprika, or chili powder
  • 1 jalapeño pepper, diced
  • ¼ teaspoon sea salt

Instructions

  1. Preheat and prepare corn: Preheat a grill pan over medium-high heat. Brush each ear of corn generously with extra-virgin olive oil to prevent sticking and enhance flavor. Place the corn on the grill pan and cook for about 2 minutes per side, turning until char marks appear evenly.
  2. Remove and cool: Once the corn is charred, remove it from the grill pan and set aside to cool slightly, making it easier to handle for the next step.
  3. Make dressing and mix salad: In a large mixing bowl, combine the mayonnaise, minced garlic, lime zest, and fresh lime juice to create a creamy, tangy dressing. Using a sharp knife, carefully slice the kernels off the cooled grilled corn and add them to the bowl.
  4. Add remaining ingredients and toss: Add chopped scallions, crumbled Cotija or feta cheese, fresh cilantro, smoked paprika, diced jalapeño, and sea salt to the bowl with the corn. Stir everything thoroughly to evenly coat the kernels with the dressing and distribute the flavors.
  5. Serve or chill: Taste the salad and adjust seasoning if needed. Serve immediately for the best texture and flavor or chill in the refrigerator until ready to serve to allow the flavors to meld.

Notes

  • For a vegan version, use vegan mayo and a plant-based cheese alternative.
  • Adjust the amount of jalapeño to control the heat level to your preference.
  • Smoked paprika adds a lovely smoky flavor if you cannot grill the corn.
  • The salad can be made a few hours ahead and stored covered in the refrigerator.
  • Use fresh lime juice for the best bright, zesty flavor.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: Mexican

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