Description
This Mexican Street Corn Salad is a delicious and easy-to-make dish featuring grilled fresh corn kernels mixed with a creamy, tangy dressing made from mayonnaise, sour cream, cotija cheese, and fresh herbs. Spiced with jalapeños, chili powder, and smoked paprika, this vibrant salad captures the authentic smoky and bold flavors of traditional Mexican street corn and is perfect as a side dish or light meal.
Ingredients
Scale
Corn and Oil
- 6 ears of fresh corn, husks and silk removed
- 2 tablespoons olive oil
Dressing
- 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
- Chopped fresh cilantro
- Lime wedges
- Hot sauce
Instructions
- Shuck the corn: Remove all husks and silk from the ears of corn.
- Preheat grill: Heat your grill to medium-high heat, approximately 375-400°F (190-200°C).
- Brush corn with oil: Lightly coat each ear of corn with olive oil to prevent sticking and aid in charring.
- Grill the corn: Place the corn directly on the grill grates and cook for 10-15 minutes, turning every few minutes until kernels are tender and slightly charred.
- Check doneness: Pierce a kernel with a fork; it should be tender and release milky juice. Grill longer if necessary.
- Cool the corn: Remove from grill and allow the corn to cool slightly for safe handling.
- Prepare the dressing base: In a medium bowl, whisk together mayonnaise and sour cream until smooth.
- Add cotija cheese: Stir in 1/4 cup crumbled cotija cheese, reserving some for garnish.
- Add herbs and spice: Mix in chopped cilantro and finely minced jalapeño, adjusting heat to preference.
- Add citrus and seasoning: Add lime zest and juice, then stir in chili powder and smoked paprika.
- Season dressing: Add salt and freshly ground black pepper to taste and whisk all ingredients until well combined.
- Chill dressing: Cover the bowl and refrigerate the dressing for at least 30 minutes to allow flavors to meld.
- Cut corn kernels: Once corn has cooled enough to handle, hold each ear upright and carefully cut kernels off the cob using a sharp knife.
- Combine salad: In a large bowl, toss the grilled corn kernels with the chilled dressing until evenly coated.
- Adjust seasoning: Taste the salad and adjust salt, pepper, or jalapeño spice as desired.
- Chill salad: Cover the bowl and refrigerate the salad for at least 30 minutes to deepen flavors.
- Serve: Transfer the Mexican Street Corn Salad to a serving dish or individual plates.
- Garnish: Top with reserved cotija cheese, more chopped fresh cilantro, lime wedges, and a drizzle of hot sauce if desired.
Notes
- Use fresh corn for the best flavor and texture.
- Grilling the corn gives it an authentic smoky char but you can also roast it in the oven if a grill is unavailable.
- Adjust jalapeño quantity depending on your heat preference.
- Allowing the salad to chill improves the melding of flavors.
- Cotija cheese can be substituted with feta if unavailable but traditional cotija enhances authenticity.
- This salad is great served as a side dish at BBQs or Mexican-themed dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Keywords: Mexican street corn salad, elote salad, grilled corn salad, summer salad, Mexican side dish, cotija cheese salad
