Description
This vibrant Mexican Street Corn Salad combines charred corn kernels with a zesty, creamy dressing infused with lime juice, chili powder, and smoky spices. Tossed with fresh jalapeno, garlic, red onion, cilantro, and topped with crumbly Cotija cheese, this salad is a flavorful and refreshing side dish perfect for summer barbecues or alongside your favorite Mexican-inspired meals.
Ingredients
Scale
Dressing
- ¼ cup mayo
- 3 tablespoons sour cream
- 2 tablespoons lime juice (juice of 1 lime)
- ½ teaspoon hot sauce
- ¼ teaspoon chili powder
- ¼ teaspoon garlic salt
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon pepper
Corn and Vegetables
- 4 large ears fresh corn
- 1 tablespoon avocado oil (or olive oil)
- 1 tablespoon butter
- ½ teaspoon salt
- 3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- ½ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
Toppings
- ½ cup crumbled Cotija cheese (plus extra for garnish)
Instructions
- Prepare the Dressing: In a small bowl, combine the mayo, sour cream, lime juice, hot sauce, chili powder, garlic salt, cumin, smoked paprika, and pepper. Whisk until smooth. Set aside.
- Cut the Corn Kernels: Husk the ears of corn and remove all silk. Place each ear flat-side-down on a cutting board and carefully slice the kernels off the cob using a sharp chef’s knife.
- Heat the Skillet: Over medium-high heat, heat the avocado oil and butter in a large skillet, preferably cast iron, allowing the butter to melt and combine with the oil.
- Cook the Corn: Add the corn kernels to the hot skillet and sprinkle with salt. Let them cook undisturbed for a few minutes to develop a slight char, stirring only occasionally for about 4 minutes until some kernels have browned.
- Add Aromatics: Stir in the minced garlic, diced jalapeno, and finely diced red onion. Cook everything together for an additional 1 minute to soften and release flavors. Remove the skillet from heat and let the mixture cool slightly for 2 to 3 minutes.
- Combine Salad Components: Transfer the corn mixture to a large bowl, then add the chopped cilantro and prepared dressing. Toss everything gently to combine.
- Add Cheese and Serve: Fold in most of the crumbled Cotija cheese, reserving some to sprinkle on top. Transfer the salad to a serving bowl, garnish with the remaining cheese, and serve immediately or refrigerate for up to 1 day.
- Serving Suggestions: This salad pairs wonderfully with burgers, baked tacos, chili cheese dogs, chicken enchiladas, beef enchiladas, or as a vibrant side to any grilled dish.
Notes
- For convenience, canned or frozen corn can be used, but fresh corn provides the best flavor and texture.
- Adjust the amount of jalapeno and hot sauce to suit your preferred spice level.
- Butter and avocado oil create a rich but balanced cooking fat; olive oil can be substituted if preferred.
- Cotija cheese adds a salty, crumbly texture; feta can be used as a substitute if necessary.
- The salad can be made ahead and chilled for up to 1 day, but is best served fresh for best texture.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Mexican
Keywords: Mexican street corn salad, elote salad, corn salad recipe, grilled corn salad, summer side dish, mexican side dish
