Mexican Street Corn Salad

When I think about summer gatherings, the first thing that comes to mind is a big bowl of Mexican Street Corn Salad brightening up the table. As the sun shines and the grill sizzles, this salad becomes a star player at every barbecue or picnic. It’s vibrant, fresh, and bursting with flavors that remind me of street vendors selling grilled corn on the cob in Mexico. The sweet, juicy kernels of corn paired with zingy lime juice and creamy cheese create a delightful combination that you simply can’t resist. I vividly recall the first time I shared this salad with friends. It quickly disappeared, and everyone was asking for the recipe! This dish is not just a salad; it’s a celebration of summer—a perfect side to complement any grilled dish or a refreshing main on its own.

What You’ll Need for Mexican Street Corn Salad

To make this Mexican Street Corn Salad, you’ll need a handful of fresh ingredients that come together to create a delightful medley of flavors. The key players in this recipe are sweet corn, vibrant bell peppers, and creamy cheese, all enhanced by zesty lime and spices. Each ingredient plays a crucial role, contributing not just to the taste but also to the texture and visual appeal. Let’s look at what you’ll need:

• 4 cups corn (about 5 ears, cut from the cob): Sweet and juicy, fresh corn is the star of this salad. It adds a natural sweetness and crunch.
• 1 tablespoon olive oil: Used to char the corn, olive oil adds richness and depth of flavor.
• ½ medium red bell pepper (chopped): This brings a pop of color and a sweet crunch to the dish.
• ½ small red onion (finely chopped): A touch of sharpness that complements the sweetness of the corn.
• ½ cup fresh cilantro (chopped): Adds a fresh, herby flavor that brightens the salad.
• 6 green onions (chopped): Provides a mild onion flavor and a lovely green color.
• 1 jalapeno pepper (diced): For a little heat and extra flavor.
• ½ avocado (chopped): Adds creaminess and richness; add just before serving for best results.
• 4 tablespoons lime juice (from about 2 limes): The acidity from lime juice brightens all the flavors.
• ½ teaspoon cumin (ground): Adds a warm, earthy flavor.
• ½ teaspoon smoked paprika: Introduces a subtle smokiness that enhances the charred corn.
• ¼ teaspoon black pepper (ground): A little spice to balance the flavors.
• ¼ teaspoon salt: Enhances all the flavors in the salad.
• 2 tablespoons sour cream (or yogurt): For creaminess that brings everything together.
• 2 tablespoons mayonnaise: Adds richness and a bit of tang.
• ½ cup cotija cheese (or feta, crumbled): Provides salty, briny flavor; if cotija isn’t available, feta works well.

How to Prepare Mexican Street Corn Salad

Making Mexican Street Corn Salad is a breeze, and the best part is watching the colors and textures come together. Ready to get started? Let’s dive into the steps!

1. Begin by preparing the corn. Cut the corn off the cob using a sharp knife. I used 5 ears to get about 4 cups of sweet kernels. If you prefer, you can also opt for canned or frozen corn—if using frozen, there’s no need to thaw it out beforehand.
2. Next, heat olive oil in a large skillet over high heat. This is where the magic happens! Once the oil is hot, add the freshly cut corn. Stir it around to ensure even cooking.
3. Cook the corn for about 3 to 5 minutes, or until it starts to char. You want those lovely brown bits for that authentic street corn flavor. If you’re using frozen corn, it may take a couple of extra minutes to achieve that perfect char.
4. Once the corn has that beautiful char, transfer it to a large bowl and let it cool for a few minutes. This step is essential as it will help prevent wilting any fresh ingredients you add later.
5. While the corn cools, prepare the other ingredients. Chop the red bell pepper, red onion, cilantro, green onions, and jalapeno pepper. Each of these ingredients will add flavor and texture to the salad.
6. In the same bowl with the corn, add the chopped red bell pepper, red onion, cilantro, green onions, and jalapeno pepper. Mix well to combine everything.
7. Next, add in the lime juice, cumin, smoked paprika, black pepper, and salt. These spices will elevate the flavors of the salad!
8. Now it’s time for the creamy elements! Fold in the sour cream (or yogurt) and mayonnaise. Stir until everything is well coated with the dressing.
9. Finally, add the chopped avocado and crumble the cotija cheese (or feta) on top. Gently mix to combine, being careful not to mash the avocado too much.
10. For the final touch, adjust the lime juice and seasoning as necessary. You may want to add a bit more salt, pepper, or lime juice to suit your taste!

Things Worth Knowing

Customization Ideas

If you’d like to put your own spin on Mexican Street Corn Salad, here are some fun ideas to customize this dish even further:

• Switch up the cheese: If you can’t find cotija cheese, go for feta. It offers a similar salty flavor and crumbles nicely.
• Make it spicier: Add diced serrano peppers or sprinkle some red pepper flakes for additional heat.
• Try different herbs: Instead of cilantro, consider using fresh parsley or even mint for a refreshing twist!
• Add beans: Black beans or chickpeas can boost the protein content and add more texture to the salad.
• Incorporate fruits: Diced mango or pineapple can add a sweet twist that complements the savory elements beautifully.
• Serve it warm: For a comforting option, enjoy the salad warm right after making it, especially in cooler months.
• Experiment with spices: Besides cumin and smoked paprika, you can try adding chili powder or even taco seasoning for a different flavor profile.

Serve This Mexican Street Corn Salad With

When it comes to enjoying Mexican Street Corn Salad, the possibilities are endless! Here are some ideas on how to serve this vibrant dish:

• As a side dish: Pair it with grilled chicken, fish, or steak for a complete meal. The salad adds a fresh and colorful element to any plate.
• For a vegetarian feast: Serve it alongside grilled vegetable skewers and quinoa for a hearty vegetarian spread.
• At potlucks and picnics: This salad is perfect for gatherings. It travels well and is sure to impress your friends and family!
• For lunch: Enjoy it as a light lunch option. You can even wrap it in a tortilla for a quick and satisfying meal.
• Seasonal celebrations: This salad is fantastic for summer barbecues, Independence Day celebrations, or even casual get-togethers.
• Storage tips: Store any leftovers in an airtight container in the fridge for up to three days. Just be cautious of the avocado—that may brown over time.

FAQ

Conclusion

The beauty of Mexican Street Corn Salad lies in its vibrant flavors and the joy it brings to any table. It’s a delicious way to celebrate summer and gather friends and family around good food. Don’t miss out on making this delightful salad for your next gathering; it’s sure to be a hit! Give it a try and discover why this recipe is a staple in my kitchen.

Mexican Street Corn Salad

Experience the bright flavors of summer with this scrumptious Mexican Street Corn Salad. Featuring sweet corn, zesty lime, and creamy cheese, this dish is a crowd-pleaser perfect for any gathering. Quick to whip up and packed with nutrition, it’s the ideal side for your next barbecue!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Side Dishes

Cuisine: Mexican

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups corn about 5 ears, cut from the cob
• 1 tablespoon olive oil
• ½ medium red bell pepper chopped
• ½ small red onion finely chopped
• ½ cup fresh cilantro chopped
• 6 green onions chopped
• 1 jalapeno pepper diced
• ½ avocado chopped
• 4 tablespoons lime juice from about 2 limes
• ½ teaspoon cumin ground
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper ground
• ¼ teaspoon salt
• 2 tablespoons sour cream or yogurt
• 2 tablespoons mayonnaise
• ½ cup cotija cheese or feta, crumbled

Equipment

• 12-inch Cast Iron Skillet

Method

 

1. Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
2. Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we’re using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
3. Transfer the corn to a large bowl and let it cool for a couple minutes.
4. To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
5. To serve garnish with additional cheese and cilantro, if preferred.

Notes

• Corn: Fresh corn gives the best texture and sweetness, but frozen (or even well-drained canned) corn works great too.
• Charring: Use high heat and let the corn sit without stirring too much, you want those smoky, caramelized bits for real street corn flavor.
• Dressing: Start with the amount listed, then add a little extra lime juice or mayo if you like it creamier. The corn should stay the star, not swim in dressing.
• Cheese: Cotija cheese is traditional and adds salty, briny pops of flavor. Feta is a great substitute if cotija isn’t available.
• Avocado: For the freshest look, chop and add the avocado right before serving, the lime juice will help slow down browning, but it’s always brightest right away.
• Make Ahead: Char the corn and prep all the veggies up to a few hours ahead. Toss everything together just before serving for the best flavor and texture.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.