There’s just something about fresh corn that draws me in. Whether it’s the sweet crunch you get when biting into a freshly cooked ear or the charred notes from grilling that fill the air on a summery evening, corn has a way of bringing people together. This Amazing Mexican Street Corn Salad is no exception. It’s a vibrant, flavorful dish that I promise will elevate any meal. Plus, it’s simple to make, requiring only a handful of ingredients that are easy to find, making it an ideal side dish for gatherings or a fun addition to your weeknight dinners.
What sets this salad apart is its delightful mix of textures and flavors. The sweet corn, creamy dressing, zesty lime, and salty cotija cheese create a beautiful harmony that’s both refreshing and indulgent. It’s perfect for potlucks, summer barbecues, or just a cozy meal at home with your loved ones. Let’s dive into what makes this Mexican street corn salad such a tasty option and how you can easily whip it up.
Why you’ll love this
- It’s incredibly easy to make with minimal effort.
- The flavor profile is vibrant, with a perfect balance of sweet, creamy, and tangy.
- You can make it ahead of time, allowing flavors to meld beautifully.
- It’s versatile; serve it as a side or even a main vegetarian dish.
- This salad is budget-friendly, utilizing simple, fresh ingredients.
"This salad is bursting with flavor and satisfies every palate!"
The cooking process at a glance
First, you’ll cook your corn until lightly charred, then let it cool. While waiting, whip up a creamy mixture of mayonnaise, sour cream, lime juice, and spices. Finally, toss in the cooked corn with fresh cilantro and jalapeño for that extra kick. It’s divine and comes together in no time!
What you’ll need for Mexican street corn salad
- 4 cups fresh or frozen corn kernels (from about 6-8 ears of corn)
- 2 tablespoons unsalted butter or olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice (from 1-2 limes)
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1 small jalapeño, seeded and minced (optional, for heat)
- Salt to taste
- Freshly ground black pepper to taste
Ingredient notes & swaps
- Fresh corn vs. frozen: Fresh corn is ideal, but frozen works well and is convenient.
- Sour cream substitutes: Greek yogurt can provide a lighter option with similar creaminess.
- Cheese alternatives: Feta can be used instead of cotija if that’s what you have on hand, though the flavor will differ slightly.
- Add some heat: If you love spice, keeping the seeds in the jalapeño or adding a dash of hot sauce will elevate the dish.
How to make this salad
This Mexican street corn salad comes together with just a few steps. You’ll first char the corn, letting it cool while you prepare the creamy dressing. Combine all the ingredients, then mix in the corn and cilantro. Serve it fresh or refrigerated for a tastier flavor as it melds together.
- Heat the butter or olive oil in a large skillet or cast-iron pan over medium-high heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is tender and slightly charred. If using frozen corn, cook until heated through and lightly browned.
- Remove the skillet from heat and let the corn cool for a few minutes.
- In a large bowl, combine mayonnaise, sour cream or crema, 1/4 cup cotija cheese, lime juice, chili powder, and smoked paprika (if using). Stir until well combined and smooth.
- Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing mixture. Stir gently to coat all the corn.
- Taste and season with salt and freshly ground black pepper as needed. Cotija cheese is salty, so add salt cautiously.
- Transfer the Mexican street corn salad to a serving bowl. Garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and extra fresh cilantro before serving.
- Serve immediately as a side dish, or chill for at least 30 minutes for the flavors to meld.
Pro Tip: Allowing the salad to chill for 30 minutes will enhance the flavors as they meld together, giving you a more robust taste.
Visual doneness cues: Look for the corn to be bright yellow with some golden-brown char marks indicating it’s perfectly cooked.
Helpful cooking tips
- Use fresh corn when it’s in season for the sweetest flavor.
- If time allows, grill the corn for an even smokier taste.
- Mix in a bit of zest from limes for an extra zing.
- Adjust the spice levels based on your preference; paprika adds warmth without heat.
- Serve immediately for the best texture, but know it also keeps well refrigerated.
Best ways to enjoy it
Serve this Mexican street corn salad as a side alongside grilled meats, tacos, or even a simple green salad. You could also pile it onto tacos or use it as a topping for grilled chicken or fish. Its creamy richness makes it a perfect complement to spicy or smoky dishes.
Keeping leftovers fresh
Store any leftover salad in an airtight container in the refrigerator. It’s best enjoyed within a few days. If you’re unsure about pairing it with other dishes, it can be an excellent filler for wraps or on top of nachos for a twist.
Be sure to refrigerate leftovers within 2 hours; reheat until steaming hot, keeping in mind that the corn can lose its crunch when reheated.
How to fix common issues
If your salad turns out too dry, mix in a splash more mayo or sour cream to achieve the desired creaminess. If it’s bland, adjust the seasoning with lime juice or salt—always taste as you go. For a soggy salad, either drain off excess liquid before serving or keep the dressing separate until just before you eat.
Creative twists
Looking for a little variety? Consider adding diced red bell peppers for extra crunch, or swap in grilled zucchini for a different veggie flair. Avocado chunks can add creaminess without extra dressing, and roasted garlic can bring in a nice depth of flavor for those who like to experiment.
Common questions about Mexican street corn salad
Can I use canned corn instead of fresh or frozen?
Absolutely! If using canned corn, drain it well, and you can skip the sautéing process. Just rinse and toss it with the dressing.
How spicy is this salad?
The heat level is really up to you! The jalapeño adds a mild kick, but you can leave it out altogether or add more depending on your spice preference.
Can I prepare this salad in advance?
Yes, you can prepare the salad a day in advance. Just remember to add the cilantro and any fresh garnishes just before serving to keep everything vibrant.
What can I serve with this salad?
This salad pairs beautifully with grilled meats, fish tacos, or even as a part of a BBQ spread.
Is there a vegetarian version?
Yes, this salad is already vegetarian! Just make sure the mayonnaise and crema are suitable for your dietary needs.
This Amazing Mexican Street Corn Salad is bound to become a favorite for its simplicity, flavor, and versatility. Whether you’re enjoying it at a summer cookout or as a quick weeknight dinner addition, it’s one of those dishes that will keep you coming back for seconds.
Mexican Street Corn Salad
Ingredients
Method
- Heat the butter or olive oil in a large skillet or cast-iron pan over medium-high heat.
- Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is tender and slightly charred.
- Remove the skillet from heat and let the corn cool for a few minutes.
- In a large bowl, combine mayonnaise, sour cream or crema, 1/4 cup cotija cheese, lime juice, chili powder, and smoked paprika (if using). Stir until well combined and smooth.
- Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing mixture. Stir gently to coat all the corn.
- Taste and season with salt and freshly ground black pepper as needed.
- Transfer the Mexican street corn salad to a serving bowl. Garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and extra fresh cilantro before serving.
- Serve immediately as a side dish or chill for at least 30 minutes for the flavors to meld.