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Mexican Street Corn Salad

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
Cook Time 10 minutes
Total Time 20 minutes
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.