This Easy Mexican Street Corn Salad is a tasty mix of sweet corn, creamy dressing, and zesty lime. It’s colorful, fresh, and perfect as a side dish or a light snack!
Honestly, I could eat this every day. It’s like summer in a bowl! 👩‍🍳 Just throw everything together, and in no time, you have a delicious dish that’s sure to impress.
Key Ingredients & Substitutions
Corn: Fresh corn is ideal for this salad because of its sweet flavor and crisp texture. However, frozen corn works just as well and is super convenient. Just remember to sauté it to get that nice char!
Cotija Cheese: This crumbly cheese offers a salty kick. If you can’t find it, feta makes a great substitute. Both add that creamy element and flavor boost we love.
Mayonnaise and Sour Cream: These provide the creamy base for the dressing. If you’re looking for a lighter option, you can use Greek yogurt instead of sour cream. This gives a similar tangy flavor.
Cilantro: Fresh cilantro adds a bright taste, but if you’re not a fan, consider parsley as a milder alternative.
How Do I Get the Corn Just Right?
Roasting the corn gives it an incredible depth of flavor. Here are a few tips:
- For fresh corn, you can roast it directly over a flame or grill for that nice char. Rotate it every couple of minutes for even cooking.
- If using frozen corn, ensure you thaw it, then sauté it in a bit of oil until it’s just browned. This helps mimic that grilled flavor.
- Whichever method you choose, don’t rush the cooking; letting it get a bit charred makes a big difference!
Follow these tips, and you’ll have a delicious Mexican street corn salad that’s perfect for sharing—or keeping all to yourself! Enjoy! 🌽
Easy Mexican Street Corn Salad
Ingredients You’ll Need:
- 4 cups fresh or frozen corn kernels (about 5-6 ears if using fresh)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, finely diced (optional, for a bit of heat)
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika (optional)
- Juice of 1 lime
- Salt and pepper to taste
- Lime wedges, for serving
How Much Time Will You Need?
This Easy Mexican Street Corn Salad takes about 15 minutes of prep time and an additional 20 minutes to chill in the refrigerator. You can whip it up quickly, and then just let it sit to let the flavors blend!
Step-by-Step Instructions:
1. Roast the Corn:
If you’re using fresh corn, roast the ears directly over an open flame, on a grill, or in a hot skillet until the kernels are nicely charred, which should take about 7-10 minutes. If you’re using frozen corn, simply thaw it well, then sautĂ© it in a skillet over medium-high heat until it gets lightly browned, around 5-7 minutes.
2. Cool and Prepare the Corn:
Once the corn is cooked, let it cool slightly. If you used fresh corn, carefully cut the kernels off the cob and set them aside.
3. Mix the Dressing:
In a large mixing bowl, combine the mayonnaise, sour cream (or Mexican crema), lime juice, minced garlic, chili powder, smoked paprika (if using), salt, and pepper. Stir everything well until it’s smooth and creamy.
4. Combine All Ingredients:
Add the charred corn kernels, chopped cilantro, diced jalapeño (if using), and crumbled cotija cheese to the bowl with the dressing. Gently fold the ingredients together until they are thoroughly mixed.
5. Taste and Adjust:
Now, taste your salad and adjust the seasoning if needed. You might want to add a bit more salt, pepper, or lime juice to get the flavor just right!
6. Chill Before Serving:
Cover the salad and place it in the refrigerator for at least 20 minutes. This helps the flavors meld beautifully so that each bite is delicious.
7. Serve and Enjoy:
Serve the salad cold or at room temperature, and don’t forget to add extra crumbles of cotija cheese and lime wedges on the side for an extra kick!
Enjoy this vibrant, creamy, and tangy Mexican Street Corn Salad as the perfect side dish for barbecues, taco nights, or any casual meal! 🌽
Frequently Asked Questions (FAQ)
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can use canned corn! Just drain and rinse it well to remove excess sodium. Since it’s already cooked, you can skip the roasting step and mix it directly into your salad for a quick option.
Can I Make This Salad Ahead of Time?
Absolutely! This salad is great for meal prep. You can make it up to a day in advance. Just keep it stored in an airtight container in the fridge. The flavors actually develop even more overnight!
How Long Will Leftovers Last?
Leftover Mexican Street Corn Salad can be stored in the refrigerator for up to 3 days. Make sure it’s stored in an airtight container. Just give it a good stir before serving again, as the dressing may separate.
What If I Don’t Like Cilantro?
No problem! If cilantro isn’t your thing, you can replace it with chopped parsley or even green onions for a fresh flavor without the cilantro taste. Adjust according to your preference!
