Mexican Street Corn Salad

There’s something undeniably delicious about the smoky, sweet flavors of Mexican street corn, and this salad captures that essence beautifully. This Mexican Street Corn Salad takes approximately 30 minutes to whip up and is perfect for bringing a burst of flavor to any gathering. The charred corn combined with vibrant peppers and creamy dressing makes it a refreshing dish that truly shines.

This recipe is ideal for summer barbecues or casual weeknight dinners. It’s a wonderful side dish that pairs well with grilled meats or makes a satisfying vegetarian option. You can prepare it ahead of time, storing it in the fridge for up to two days for the best flavor.

Why You’ll Love This Recipe

• The charred corn lends a wonderful smoky flavor.
• Fresh vegetables add a satisfying crunch and color.
• It can be made ahead for easy serving at gatherings.
• The creamy dressing perfectly balances the spice and acidity.

What You’ll Need

Gather the following ingredients for this refreshing salad:

For the Salad

• 4 cups corn, approximately 24 oz frozen
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 bunch fresh cilantro, minced, a few leaves left for garnish
• 1 jalapeno, diced
• 1/2 large red onion, diced
• 2/3 cup cotija cheese, shredded/crumbled

For the Dressing

• 3 tablespoons sour cream
• 2 tablespoons mayonnaise
• 4 tablespoons fresh lime juice, approximately 2 limes
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili powder

For Serving

• Extra cilantro leaves, for garnish

Cotija cheese can be replaced with feta for a different flavor.

Substitutions & Swaps

• Use fresh corn when in season.
• Substitute Greek yogurt for sour cream.
• Add avocado for creaminess.
• Omit jalapeno for a milder version.

How to Make It

Start by following these simple steps:

Sauté

1. Heat olive oil in a sauté pan on medium-high heat. Add the corn and cook until slightly charred, approximately 7-10 minutes. Remove from heat and transfer to a large bowl to set aside.

Combine

2. Add the diced red bell pepper, jalapeno, minced cilantro, and diced onion to the bowl with corn. Mix everything well together.

Mix Dressing

3. Combine all dressing ingredients in a small bowl. Whisk until smooth and well blended.

Dress Salad

4. Pour the dressing over the salad mixture in the large bowl. Stir until everything is evenly coated.

Add Cheese

5. Fold in half of the cotija cheese, mixing thoroughly. Sprinkle the remaining cheese and some reserved cilantro on top for garnish.

Serve

6. Enjoy the salad chilled or at room temperature!

How to Store It

Fridge: Store for up to 2 days in an airtight container.
Freezer: No, the texture doesn’t freeze well.
Reheat: Not applicable; best served cold.

Tips for Best Results

• Make sure to char the corn for smokiness.
• Use fresh lime juice for the best flavor.
• Allow to sit for a bit to let flavors meld.
• Adjust jalapeno for spice preference.

Serving Suggestions

• Pair with grilled chicken or fish.
• Serve as a side for taco night.
• Bring to potlucks or BBQs for an easy dish.