This Easy Mexican Street Corn Salad is a colorful mix of sweet corn, creamy dressing, and zesty lime. It’s like a fiesta in a bowl!
Trust me, once you take a bite, you’ll be smiling like you just found the last piece of pizza. I whip this up as a side dish for BBQs and it always disappears fast!
With just a few simple steps, you can enjoy this tasty salad anytime. I love enjoying it with tortilla chips for a crunchy twist—so fun and delicious!
Key Ingredients & Substitutions
Corn: Fresh corn is ideal for this recipe, bringing a sweet crunch. If it’s out of season, frozen corn works well and is super convenient. Just make sure to thaw and dry it before using!
Mayonnaise: The creamy base comes from mayonnaise. If you want a lighter option, swap it for Greek yogurt. It will add creaminess without all the calories!
Cotija Cheese: This crumbly cheese adds flavor and texture. If you can’t find it, feta is a great substitute. You can even use grated Parmesan in a pinch, though it won’t have the same tang.
Cilantro: Fresh cilantro adds brightness, but if you’re not a fan, you can skip it or substitute with parsley for a milder flavor.
What’s the Best Way to Prep the Corn?
Prepping the corn correctly is crucial for flavor. If using fresh corn, lightly charring it brings out a delicious sweetness. Here’s how to do it:
- Grill: Place corn on a hot grill for about 5-7 minutes, turning regularly until slightly charred.
- Boil: For boiling, cook the corn for about 3-5 minutes until just tender. After boiling, add it directly to an ice bath to stop the cooking.
- Sauté: In a pan with a little oil over medium heat, cook the kernels until they start to brown—this adds depth.
After charring, let the corn cool slightly before mixing it with the dressing! It makes for a fantastic flavor boost to your salad.
Easy Mexican Street Corn Salad
Ingredients:
- 4 cups corn kernels (fresh or frozen, thawed)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1/2 cup chopped fresh cilantro
- 2 green onions, sliced
- 1 jalapeño, seeded and finely chopped (optional, for a bit of heat)
- 1 teaspoon chili powder (plus extra for garnish)
- 1 small garlic clove, minced
- Juice of 1 lime (about 2 tablespoons)
- Salt and black pepper, to taste
Time Needed:
This recipe takes about 10-15 minutes of preparation time. If you’d like the flavors to meld even more, consider refrigerating the salad for an additional 30 minutes before serving. Total time with chilling would be approximately 45 minutes.
Instructions:
1. Prepare the Corn:
If you’re using fresh corn, first cook the ears by grilling, boiling, or sautéing until they’re lightly charred (this should take about 5-7 minutes). If you opt for frozen corn, just thaw it and pat it dry to remove any excess moisture.
2. Make the Creamy Dressing:
In a large mixing bowl, combine the mayonnaise, sour cream (or Mexican crema), lime juice, minced garlic, chili powder, salt, and black pepper. Stir everything together until you get a creamy and smooth dressing that’s fragrant with the garlic and lime.
3. Mix in the Corn:
Next, add the corn kernels to the bowl with the dressing. Toss everything together until the corn is well-coated in that delicious creamy mixture.
4. Add Fresh Ingredients:
Now it’s time to brighten up the salad! Stir in the chopped cilantro, sliced green onions, and chopped jalapeño if you’re using it. Also, add half of the crumbled cotija cheese for an extra touch of flavor.
5. Serve and Garnish:
Transfer the salad to a nice serving dish. Top it off with the remaining cotija cheese. Feel free to sprinkle a bit more chili powder on top and garnish with extra cilantro leaves to make it look pretty!
6. Enjoy!
Dig in right away or cover and chill in the fridge for 30 minutes to let the flavors mingle. This salad is perfect as a side dish for BBQs, a taco night, or simply on its own paired with tortilla chips for dipping. Enjoy!
This Easy Mexican Street Corn Salad is bursting with fresh flavors and is sure to be a hit wherever you serve it!
Frequently Asked Questions (FAQ)
Can I Use Canned Corn Instead of Fresh or Frozen Corn?
Yes, you can! If using canned corn, just drain and rinse it before adding it to the salad. However, for the best flavor, try to roast or sauté the corn briefly to enhance its sweetness!
How Long Can I Store Leftover Corn Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, but the salad may lose some of its crunch, so it’s best eaten fresh!
Can I Make This Salad Spicier?
Absolutely! You can add more jalapeño to taste or incorporate a dash of cayenne pepper or hot sauce for an extra kick. You can also experiment with different types of chili powder or even add diced serrano peppers for more heat!
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, feta cheese is a fantastic substitute. Grated Parmesan can work in a pinch but will give a slightly different flavor and texture, so keep that in mind!
