Savor the Bright and Zesty Flavors of Authentic Mexican Street Corn Salad!
This vibrant salad combines charred corn, creamy dressing, and zesty spices, bringing a taste of the streets of Mexico right to your table. Perfectly refreshing!
The sun-bright sweetness of corn kernels mingles with the tang of cotija cheese, the cool creaminess of mayonnaise and sour cream, and an undercurrent of chili powder that gives each bite a lively kick. As you toss everything together, you’ll find the aroma of fresh cilantro and lime juice dancing around every kernel, accented by the mild crunch of red onion and the optional fire of jalapeño. It’s like a fiesta in a bowl, where each ingredient brings its own unique personality. Whether you’re hosting a backyard barbecue, whipping up a quick weeknight side, or craving a colorful appetizer, this Mexican Street Corn Salad has you covered.
The best part? This dish is beginner-friendly, with just 15 minutes of prep and 10 minutes of cooking—no resting time needed. Clocking in at around 320 calories per serving, it’s a guilt-free way to elevate any meal. So grab your skillet, rally your favorite people, and get ready to savor each spoonful of sunny, tangy goodness. Your taste buds are in for a treat!
KEY INGREDIENTS IN MEXICAN STREET CORN SALAD
To bring this Mexican street-food classic to life, you only need a handful of fresh, flavorful ingredients. Each element has its own role, from building the base to adding creaminess, heat, or brightness. When combined, they create a harmonious salad that sings with authentic Mexican flair.
- Corn kernels: The star of the show, fresh or thawed frozen corn provides natural sweetness and texture. When charred, these kernels develop a smoky depth that elevates the salad.
- Vegetable oil: Used to sauté the corn, it helps achieve those delightful charred and golden brown edges without sticking.
- Mayonnaise: Adds a rich, creamy base for the dressing, balancing the bright acidity of lime and the sharpness of cotija.
- Sour cream: Enhances the creaminess while adding a tangy note that complements the spicy and smoky elements.
- Cotija cheese: A salty, crumbly Mexican cheese that infuses every bite with savory richness.
- Chili powder: Brings warm, smoky heat and a vibrant color that ties the salad together.
- Paprika: Contributes mild smokiness and a gentle red hue, rounding out the spice blend.
- Salt: Essential for amplifying flavors, making every ingredient shine.
- Black pepper: Adds a subtle kick and depth to the dressing.
- Fresh cilantro: Provides a burst of herbal brightness, lifting the overall flavor profile.
- Lime juice: Injects zesty acidity, balancing the cream and cheese while enhancing freshness.
- Jalapeño: (Optional) Offers an extra layer of heat and crunch for those who crave a spicier kick.
- Red onion: Introduces crisp texture and a mild sharpness that contrasts beautifully with the creamy dressing.
HOW TO MAKE MEXICAN STREET CORN SALAD
Bringing this vibrant salad together is straightforward and satisfying. Follow these steps to char the corn perfectly, whip up the creamy dressing, and blend all the flavors into one irresistible dish.
1. If using fresh corn, carefully cut the kernels off the cob with a sharp knife over a cutting board. If using frozen corn, let it thaw and drain thoroughly in a colander so excess moisture doesn’t dilute the dressing.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, for about 5–7 minutes until they are charred and golden brown on some edges.
3. Remove the corn from the skillet and let it rest for a few minutes on a plate. This brief cooldown prevents the dressing from becoming too runny when mixed.
4. In a large bowl, combine the mayonnaise, sour cream, cotija cheese, chili powder, paprika, salt, and black pepper. Stir until the mixture is well combined and forms a smooth, creamy dressing.
5. Add the cooled, charred corn, fresh cilantro, lime juice, jalapeño (if using), and red onion to the bowl with the dressing.
6. Toss everything together gently, ensuring each kernel is fully coated with the flavorful dressing.
7. Taste and adjust seasoning if necessary—add more salt, lime juice, or chili powder to suit your preference.
8. Garnish with extra cilantro and cotija cheese before serving to make the colors pop and flavors shine.
SERVING SUGGESTIONS FOR MEXICAN STREET CORN SALAD
When it comes to serving this salad, creativity is your best friend. From pairing it with hearty mains to featuring it as the centerpiece of your appetizer spread, there are countless ways to showcase its colorful appeal and bold flavors. Here are a few ideas to get you started:
- Grilled Meat Companion: Serve alongside char-grilled chicken, carne asada, or shrimp to add a refreshing counterpoint of creaminess and tangy brightness. Plate the salad next to the proteins on a large platter for an inviting family-style meal.
- Taco Topping: Spoon a generous heap onto soft corn tortillas topped with grilled fish or smoky pulled pork. The mix of textures and flavors—creamy, spicy, crunchy—takes fish tacos and street-style tacos to the next level.
- Fiesta Appetizer Platter: Arrange corn chips, sliced jicama sticks, and colorful bell pepper strips around a bowl of salad for a vibrant DIY snack board. Guests can scoop up the salad with chips for a fresh twist on traditional salsa.
- Stuffed Veggie Boats: Hollow out mini bell peppers or zucchini halves and fill them with the corn salad for a bite-sized treat. This playful presentation makes for an eye-catching starter at any gathering.
HOW TO STORE MEXICAN STREET CORN SALAD
Proper storage is key to maintaining the bright flavors and appealing textures of this salad. Although it’s best enjoyed fresh, you can keep leftovers tasting just as good with a few simple techniques. The creamy dressing can become a bit watery over time, so follow these tips to preserve crispness and flavor.
- Refrigeration in an Airtight Container: Transfer the salad into an airtight container and store it in the fridge. This prevents excess air exposure and helps retain moisture. Consume within 2–3 days for optimal freshness.
- Separate Dressing and Corn: If you anticipate storing the salad for more than a day, keep the charred corn kernels and creamy dressing in separate containers. Combine them just before serving to maintain the crisp texture of the corn and the thickness of the dressing.
- Avoid Freezing: Due to the dairy components, freezing isn’t recommended—the mayonnaise and sour cream may split and become grainy upon thawing. Stick to refrigeration for best results.
- Refresh Before Serving: If the salad seems slightly dry, stir in a splash of fresh lime juice or a teaspoon of sour cream to revive the creaminess and brightness.
CONCLUSION
This Mexican Street Corn Salad is the perfect embodiment of summer vibrancy—a melody of charred sweetness, creamy tang, and zesty spice that comes together in minutes. From the first forkful, you’ll understand why this dish is a crowd-pleaser at backyard barbecues, weeknight dinners, and festive gatherings alike. The friendly combination of familiar ingredients like corn and mayonnaise becomes unexpectedly exciting when you introduce cotija cheese, chili powder, and fresh cilantro. Whether you’re a kitchen novice or an experienced home cook, the straightforward steps guide you to charcoal-kissed kernels, a silky dressing, and a colorful ensemble of toppings that pop. With just 15 minutes of hands-on prep and about 10 minutes on the stove, you have a spectacular side dish—or even a stand-alone lunch—that feels special without fuss. And at roughly 320 calories per serving, it’s a delightful way to keep things light but satisfying.
Feel free to print this article and save it for later reference—the detailed ingredient breakdown, step-by-step instructions, and clever serving and storage tips ensure you’ll come back to this recipe time and again. You’ll also find a handy FAQ below to address any lingering questions about substitutions, spice levels, and more. If you dive into this recipe, I’d love to hear how it turns out! Share your comments, questions, or feedback. Whether you need help adjusting spice or simply want to swap in a favorite ingredient, I’m here to chat. Happy cooking and enjoy every vibrant bite!
Mexican Street Corn Salad
Description
This vibrant salad combines charred corn, creamy dressing, and zesty spices, bringing a taste of the streets of Mexico right to your table. Perfectly refreshing!
Ingredients
Instructions
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If using fresh corn, carefully cut the kernels off the cob. If using frozen corn, thaw and drain thoroughly.
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Heat the vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, for about 5–7 minutes until they are charred and golden brown.
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Remove the corn from the skillet and let it cool for a few minutes.
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In a large bowl, mix the mayonnaise, sour cream, cotija cheese, chili powder, paprika, salt, and black pepper until well combined.
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Add the charred corn, cilantro, lime juice, jalapeño (if using), and red onion to the bowl with the dressing.
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Toss everything together until the corn is fully coated with the dressing.
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Taste and adjust seasoning if necessary.
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Garnish with additional cilantro and cotija cheese before serving.
Note
- For an extra smoky flavor, grill the corn cobs before removing the kernels.
- Cotija cheese can be substituted with feta cheese if unavailable.
- Adjust the level of spice by varying the amount of jalapeno or chili powder.
- This salad can be served hot or at room temperature and pairs well with grilled meats.
