Mexican Street Corn Salad
A vibrant and flavorful corn salad that combines grilled corn with tangy lime, creamy cheese, and a hint of spice, perfect for summer cookouts or as a fresh side dish.
Ingredients
Main Ingredients
- 4 ears Fresh corn Best if grilled or roasted, frozen or canned can be used.
- 1 cup Cotija cheese Feta can be used as a substitute.
- ½ cup Mayonnaise Greek yogurt can be used for a lighter option.
- 2 tablespoons Lime juice Freshly squeezed for best flavor.
- ¼ cup Cilantro Use according to personal preference.
- 1 teaspoon Chili powder Tajín can be used as an alternative.
- ½ cup Scallions or red onion Use either or both, according to taste.
- 1 whole Jalapeño Optional for added heat.
Instructions
Preparation
- Grill or pan-roast the corn until it is slightly charred. If using frozen corn, sauté in a skillet until toasty.
- Allow the corn to cool for a few minutes, then cut the kernels off the cob.
- In a large bowl, combine the corn kernels, chopped onion, jalapeño (if using), and cilantro.
Dressing
- In a smaller bowl, mix together the mayonnaise, lime juice, chili powder, and a pinch of salt.
- Pour the dressing over the salad mixture and toss to combine until everything is well coated.
- Top the salad with crumbled Cotija cheese.
Serving
- For best flavor, prepare the salad a bit ahead of serving to allow the flavors to meld.
Notes
This salad can be customized with various ingredients. It can be made a day in advance, and can be served with grilled meats or tacos for a delightful side dish.