Name: Mexican Street Corn Salad: A Delicious & Easy Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 6 ears of fresh corn, husks and silk removed; 2 tablespoons olive oil; 1/2 cup mayonnaise; 1/4 cup sour cream; 1/4 cup crumbled cotija cheese, plus more for garnish; 1/4 cup chopped fresh cilantro; 1-2 jalapeños, seeded and finely minced (adjust to your spice preference); 1 lime, zested and juiced; 1/2 teaspoon chili powder; 1/4 teaspoon smoked paprika; Salt and freshly ground black pepper to taste; Extra cotija cheese; Chopped fresh cilantro; Lime wedges; Hot sauce

Ingredients

6 ears of fresh corn, husks and silk removed

2 tablespoons olive oil

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup crumbled cotija cheese, plus more for garnish

1/4 cup chopped fresh cilantro

1-2 jalapeños, seeded and finely minced (adjust to your spice preference)

1 lime, zested and juiced

1/2 teaspoon chili powder

1/4 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Optional garnishes: extra cotija cheese, cilantro, lime wedges, hot sauce

Instructions

Step 1: Shuck the corn, removing all husks and silk.

Step 2: Preheat your grill to medium-high heat (375-400°F or 190-200°C).

Step 3: Brush the corn lightly with olive oil.

Step 4: Place the corn directly on the grill grates. Grill for about 10-15 minutes, turning every few minutes, until the kernels are tender and slightly charred.

Step 5: Pierce a kernel with a fork to check tenderness; it should release a milky juice. If still hard, grill a few minutes longer.

Step 6: Remove the corn from the grill and let it cool slightly before handling.

Step 7: In a medium bowl, whisk together mayonnaise and sour cream until smooth.

Step 8: Stir in the crumbled cotija cheese, reserving some for garnish.

Step 9: Add chopped fresh cilantro and minced jalapeño to the dressing, adjusting jalapeño for desired spice.

Step 10: Zest and juice the lime directly into the bowl.

Step 11: Stir in chili powder and smoked paprika.

Step 12: Season the dressing with salt and freshly ground black pepper to taste, then whisk to combine.

Step 13: For best flavor, cover and refrigerate the dressing for at least 30 minutes to let flavors meld.

Step 14: Once the corn has cooled, hold each ear upright and carefully cut kernels off the cob with a sharp knife.

Step 15: In a large bowl, combine grilled corn kernels with the prepared dressing.

Step 16: Gently toss the corn and dressing until kernels are evenly coated.

Step 17: Taste and adjust seasoning as needed.

Step 18: For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving.

Step 19: Transfer salad to a serving bowl or individual plates and garnish with extra cotija cheese, cilantro, lime wedges, and optional hot sauce.

Tips & Variations

Use fresh corn for the best sweetness and texture; frozen corn can be substituted but won’t have the same smoky flavor.

For a milder version, reduce or omit the jalapeños, or substitute with a sweet bell pepper.

Adding a splash of hot sauce or a pinch of cayenne pepper can give the salad an extra kick.

If you don’t have cotija cheese, feta is a good alternative for a similar crumbly texture and salty flavor.

FAQs

Can I make this salad ahead of time?

Yes, preparing it a few hours in advance or the night before helps the flavors meld beautifully. Just keep it covered in the refrigerator until serving.

What if I don’t have a grill?

You can roast the corn under a broiler or cook it in a grill pan on the stove until nicely charred. The smoky flavor adds to the dish, but any cooked corn will work in a pinch.