Description
Mexican Street Corn Salad: Bursting with roasted corn, creamy dressing, and zesty flavors. Quick, easy, and perfect for a crowd.
Ingredients
Scale
- 5 cups fresh corn kernels (from approximately 6–7 ears) or frozen corn, thawed
- 2 tablespoons vegetable oil
- 1/3 cup mayonnaise
- 2 tablespoons sour cream or Mexican crema
- 1/4 cup fresh lime juice (about 2 medium limes)
- 1 teaspoon lime zest
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 cup red onion, finely diced (about 1 small onion)
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely diced
- 1/2 cup cotija cheese, crumbled (substitute with feta if unavailable)
- Salt and pepper to taste
Instructions
- Step 1: Shuck and Cut Corn If using fresh corn, shuck the ears and carefully cut the kernels off the cob. Place a small bowl upside down inside a larger bowl, stand the corn on the small bowl, and cut downward with a sharp knife. This catches all the kernels without them bouncing everywhere.
- Step 2: Char Corn Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add half the corn in a single layer and let it cook undisturbed for 3-4 minutes until charred on one side. Stir occasionally and continue cooking for another 2-3 minutes until spotted with dark brown spots. Transfer to a large bowl. Repeat with remaining oil and corn.
- Step 3: Season Corn While the corn is still warm, sprinkle with a pinch of salt and the chili powder, cumin, and smoked paprika. Toss to coat evenly. The warm corn will absorb the spices, intensifying the flavor. Allow to cool for about 10 minutes.
- Step 4: Make Dressing In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and lime zest until smooth. Pour this dressing over the seasoned corn and stir gently to combine.
- Step 5: Add Ingredients Add the diced red onion, jalapeño, and most of the cilantro (reserve some for garnish) to the corn mixture. Fold in about 3/4 of the cotija cheese, leaving some for topping. Taste and adjust seasoning with salt and pepper as needed.
- Step 6: Serve Transfer your Mexican Street Corn Salad to a serving bowl. Garnish with the remaining cotija cheese, reserved cilantro, and a light dusting of chili powder for a beautiful presentation. For the best flavor experience, let the salad rest for at least 15 minutes before serving to allow the flavors to meld together beautifully.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 250 per serving
- Sugar: 6g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg