This Summer Street Corn Salad is like a sunshine-filled hug on a plate—each bite bursting with juicy sweetness, creamy tang, and just the right amount of kick. Bright yellow kernels, kissed by the grill’s charred edges, mingle effortlessly with smooth cotija cheese and a zesty lime dressing that wakes up every taste bud. As someone who lives for summer flavors, I can’t resist the pop of fresh cilantro, the crunch of diced red onion, and that little flutter of heat from finely chopped jalapeño. This recipe is more than a side dish; it’s a celebration of the season’s best ingredients coming together in a simple, approachable way that even a beginner cook can master.
Last weekend, I threw together a batch for a casual backyard get-together. Watching friends pluck kernels straight from the bowl and go back for seconds reminded me why I fell in love with this salad in the first place. With just 15 minutes of prep and a quick 15-minute sizzle on the grill—followed by a short 10-minute rest—you’ve got a gorgeous dish that fits seamlessly into any summer spread. Clocking in at around 300 calories per serving, it works beautifully as an appetizer, a colorful lunch, or even a light dinner. Whether you serve it warm or chilled, this Street Corn Salad will have everyone asking for the recipe (and maybe even begging for a little extra sprinkle of chili powder!).
KEY INGREDIENTS IN SUMMER STREET CORN SALAD
Before we fire up the grill, let’s gather the bright, bold ingredients that make this salad shine. Each element plays a unique role—from adding creaminess to bringing a fresh pop of color or a zap of heat. Here’s what you’ll need:
- Fresh corn
Sweet, seasonal corn is the star of the show. Grilling brings out its natural sugars and adds those irresistible smoky charred bits.
- Olive oil
A light coating of olive oil helps the corn kernels brown evenly on the grill and prevents sticking.
- Cotija cheese
This crumbly Mexican cheese adds a salty, creamy contrast that complements the sweetness of the corn.
- Mayonnaise
Creates a rich, velvety base for the dressing, binding all the flavors together.
- Sour cream
Adds a tangy note and smooth texture, balancing the richness of the mayo.
- Red onion
Finely diced for a crisp, slightly sharp bite that cuts through the creaminess.
- Jalapeño
Deseeded and chopped to deliver a gentle but noticeable spicy kick.
- Cilantro
Fresh cilantro brightens the entire dish with its herbaceous, citrusy undertones.
- Lime juice
Zesty lime juice wakes up the palate and ties the creamy and spicy components together.
- Chili powder
A sprinkle of chili powder deepens the flavor with a hint of warmth and earthiness.
- Salt and pepper
Essential seasonings to enhance all the natural flavors and adjust the final taste to your liking.
HOW TO MAKE SUMMER STREET CORN SALAD
With your ingredients prepped, let’s dive into the steps that transform them into a crowd-pleasing masterpiece. This process is straightforward, fun, and perfect for cooks at any level.
1. Preheat your grill to medium-high heat, ensuring it’s nice and hot. Brush the corn lightly with olive oil, which helps achieve those signature char marks and prevents the kernels from sticking.
2. Grill the corn for 10–15 minutes, turning occasionally so each side develops a slight char. The goal is tender, juicy corn with smoky edges—think perfect summer flavor in every bite.
3. Allow the corn to cool slightly on a plate for about 5 minutes. Then use a sharp knife to carefully cut the kernels off the cob, dropping them into a large mixing bowl as you go.
4. Add the crumbled cotija cheese, mayonnaise, sour cream, diced red onion, chopped jalapeño, fresh cilantro, lime juice, and chili powder to the bowl with the cut kernels.
5. Mix everything together using a large spoon or spatula. Make sure to coat each kernel evenly in the creamy, tangy mixture for a harmonious flavor in every forkful.
6. Taste and season with salt and pepper to suit your preference. Transfer the salad to a beautiful serving dish, letting all those bright colors and textures shine.
7. Garnish with extra cilantro leaves and a light dusting of chili powder before serving, adding that final pop of color and heat.
SERVING SUGGESTIONS FOR SUMMER STREET CORN SALAD
Once your Summer Street Corn Salad is ready, it’s time to think about the best ways to serve this vibrant dish. Whether you’re hosting a backyard barbecue, planning a picnic, or simply treating yourself to some summer magic, these suggestions will elevate your presentation and make every bite memorable.
- Pair with grilled chicken
Spoon a generous portion of the corn salad beside juicy, herb-marinated chicken breasts. The smoky char from both dishes creates a harmonious flavor profile that feels luxuriously seasonal.
- Top fish tacos
Lay the salad over warm corn tortillas filled with flaky grilled or pan-seared fish. The creamy and tangy salad acts like a divine slaw, adding texture and bright acidity to each taco.
- Serve in mason jar parfaits
Layer the salad in mason jars with alternating rows of sliced avocado and a sprinkle of extra cotija. These individual servings are portable, visually stunning, and perfect for potlucks or tailgates.
- Create a BBQ buffet station
Offer the salad in a colorful bowl alongside pulled pork, brisket, or veggie skewers. Provide small bowls of garnishes—lime wedges, extra cilantro, and chili powder—so guests can customize their servings.
HOW TO STORE SUMMER STREET CORN SALAD
Proper storage ensures your Summer Street Corn Salad stays as fresh and delicious as the day you made it. Whether you’re saving leftovers for an easy lunch or prepping ahead for a gathering, follow these handy tips to maintain flavor and texture.
- Refrigerate promptly
Transfer any uneaten salad into an airtight container and place it in the refrigerator within two hours of serving. Properly chilled, it will keep well for up to 3 days.
- Separate dressing when possible
If you anticipate storing the salad longer or prefer a firmer texture, combine the grilled corn and mix-ins but hold off on adding the creamy dressing until just before serving. This helps prevent sogginess.
- Stir before serving
After refrigeration, ingredients may settle or firm up. Give the salad a gentle stir, then taste and adjust seasons—adding a little extra lime juice or a pinch of salt can revive the flavors.
- Avoid freezing
Freezing can compromise the texture of both the corn and the creamy dressing, leading to watery or grainy results once thawed. For best quality, stick to refrigerator storage.
CONCLUSION
This Summer Street Corn Salad is more than just a side dish—it’s a celebration of everything we love about sunshine, grilling, and fresh ingredients. From the first charred kernel to the final sprinkle of cotija cheese, every element speaks to the flavors of the season and offers a simple yet stunning way to brighten any meal. With just a few easy steps, you can whip up a dish that looks as vibrant as it tastes and serves beautifully alongside grilled meats, tacos, or even as a stand-alone vegetarian main. The friendly combination of creamy sour cream and mayo, zingy lime juice, and a hint of spice from jalapeño and chili powder makes it impossible not to fall in love at first bite.
Feel free to print this article and save it for your recipe binder or digital archives—you’ll want to come back to these instructions all summer long. Below, you’ll find a detailed FAQ section to address any questions or common tweaks you might consider. If you give this salad a whirl, I’d love to hear how it went! Drop your thoughts, questions, or any personal twists you tried in the comments. Your feedback helps me keep cooking (and writing!) with all the passion that makes these recipes feel like a chat with a friend in the kitchen. Enjoy every bright, zesty mouthful!
Summer Street Corn Salad
Description
Fresh corn grilled to perfection, mixed with creamy cotija cheese, zesty lime, and a hint of spice creates a refreshing summer delight. Perfect warm or chilled!
Ingredients
Instructions
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Preheat your grill to medium-high heat. Brush the corn with olive oil and grill for 10-15 minutes, turning occasionally, until the corn is charred and tender.
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Allow the corn to cool slightly, then carefully cut the kernels off the cob and place them in a large mixing bowl.
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Add the crumbled cotija cheese, mayonnaise, sour cream, red onion, jalapeño, cilantro, lime juice, and chili powder to the bowl.
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Mix everything until well combined, ensuring the corn kernels are fully coated with the creamy mixture.
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Season with salt and pepper to taste, then transfer the salad to a serving dish.
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Garnish with additional cilantro and a sprinkle of chili powder if desired before serving.
Note
- This salad is perfect served warm or chilled.
- If cotija cheese is unavailable, feta cheese is a good substitute.
- For an extra smoky flavor, try using smoked paprika instead of chili powder.
- Adding diced avocado can provide a creamy texture and enhance the flavor profile.
- This dish pairs well with grilled meats or can be enjoyed as a stand-alone vegetarian option.
