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–+ servings
Mexican Street Corn Salad

Mexican Street Corn Salad That Elevates Your Cookout Game

This Mexican Street Corn Salad combines grilled corn, creamy dressing, and cotija cheese, creating a delightful dish perfect for summer cookouts.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Vegetable Oil Can substitute with olive oil.
  • 4 ears Corn Fresh corn on the cob preferred.
  • 1 teaspoon Kosher Salt Adjust according to taste.
For the Creamy Dressing
  • 1 cup Cotija Cheese Feta cheese can be used as an alternative.
  • 1/2 cup Mayonnaise Can substitute with Greek yogurt.
  • 2 tablespoons Fresh Lime Juice Lemon juice can be used as a substitute.
  • 1 teaspoon Chili Powder Adjust to heat preference.
  • 1 teaspoon Smoked Paprika Regular paprika can be used if smoked isn't available.
  • 1/2 teaspoon Ground Cumin Can omit if not available.
For Texture and Flavor
  • 3 tablespoons Scallions Can replace with red onion.
  • 1/4 cup Fresh Cilantro Can substitute with parsley.
  • 1 medium Jalapeño Adjust quantity for heat.
  • 2 cloves Garlic Garlic powder can be used if preferred.

Equipment

  • large skillet
  • Medium bowl
  • mixing bowl

Method
 

Step-by-Step Instructions for Mexican Street Corn Salad
  1. Start by crumbling the cotija cheese into a bowl and set it aside. Finely slice the scallions, chop the fresh cilantro, and seed and mince the jalapeño. Mince garlic cloves.
  2. Heat a large skillet over high heat and add 2 tablespoons of vegetable oil. Once sizzling, add the corn and sprinkle with kosher salt. Cook undisturbed for about 2 minutes, then stir and continue for another 8 minutes until charred.
  3. In a medium bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, and ground cumin until smooth and creamy.
  4. Once corn is slightly cooled, transfer to a mixing bowl. Pour over the dressing and mix in cotija, scallions, cilantro, jalapeño, and garlic gently.
  5. Taste the salad and adjust lime juice and kosher salt as necessary for perfect seasoning.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 22gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 350mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

This salad is best served cold or at room temperature. Store in an airtight container for up to 3 days.

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