Description
This Mexican Street Corn Salad brings the bold flavors of street food to your table without the mess – all the zing and none of the corn-stuck-in-your-teeth awkwardness of eating it on the cob!
Ingredients
Scale
- 6 ears fresh corn (about 4–5 cups kernels), husked
- 2 tablespoons vegetable oil
- 1 red bell pepper, finely diced (about 1 cup)
- 1/2 red onion, finely diced (about 1/2 cup)
- 1–2 jalapeños, seeded and minced
- 1/3 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 3 tablespoons mayonnaise
- 2 tablespoons Mexican crema or sour cream
- 1 tablespoon lime zest
- 3 tablespoons fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Brush corn with oil and grill over medium-high heat for 8-12 minutes, turning occasionally until charred in spots. Alternatively, char under a broiler or over a gas flame. Set aside to cool.
- Once cooled, stand each cob in a large bowl and cut downward to remove kernels.
- Add diced red bell pepper, red onion, and minced jalapeños to the bowl with corn kernels. Fold together gently.
- In a separate bowl, whisk together mayonnaise, crema, lime zest, lime juice, chili powder, cayenne (if using), and garlic powder. Season with salt and pepper.
- Pour the dressing over the corn mixture and fold until evenly coated. Add chopped cilantro and fold again.
- Gently fold in most of the cotija cheese, reserving some for garnish. Taste and adjust seasonings if needed.
- Transfer to a serving bowl, garnish with remaining cheese and a sprinkle of chili powder. For best flavor, let rest 15-30 minutes before serving.