Name: Mexican Street Corn Salad Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Mexican
Ingredients: ¼ cup mayo; 3 tablespoons sour cream; Juice of 1 lime (approximately 2 tablespoons); ½ teaspoon hot sauce; ¼ teaspoon chili powder; ¼ teaspoon garlic salt; ¼ teaspoon cumin; ¼ teaspoon smoked paprika; ¼ teaspoon black pepper; 4 large ears of fresh corn (or canned/frozen as substitution); 1 tablespoon avocado oil (or olive oil); 1 tablespoon butter; ½ teaspoon salt; 3 cloves garlic, minced; 1 jalapeno, seeded and diced; ½ cup finely diced red onion; ¼ cup roughly chopped fresh cilantro; ½ cup crumbled Cotija cheese (reserve some for garnish)

Ingredients

¼ cup mayo

3 tablespoons sour cream

Juice of 1 lime (equal to 2 tbsp.)

½ teaspoon hot sauce

¼ teaspoon chili powder

¼ teaspoon garlic salt

¼ teaspoon cumin

¼ teaspoon smoked paprika

¼ teaspoon pepper

4 large ears of fresh corn

1 tablespoon avocado oil (can substitute 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

½ cup crumbled Cotija cheese

Instructions

Step 1: In a small bowl, combine the mayo, sour cream, lime juice, hot sauce, chili powder, garlic salt, cumin, smoked paprika, and pepper. Stir well and set aside.

Step 2: Husk the corn and remove the silk. Cut the kernels off the cobs by placing each cob flat-side down and sliding a sharp chef’s knife down along the sides.

Step 3: Heat the avocado oil and butter in a large skillet over medium-high heat.

Step 4: Add the corn kernels to the skillet and sprinkle with salt. Cook for about 4 minutes, stirring only a few times to allow the corn to develop a slight char.

Step 5: Add the minced garlic, diced jalapeno, and finely chopped red onion to the skillet. Cook for an additional 1 minute, then remove the skillet from heat and let it cool for 2–3 minutes.

Step 6: Stir in the chopped cilantro and the prepared dressing, tossing everything to combine evenly. Add most of the crumbled Cotija cheese, saving a little to sprinkle on top.

Step 7: Transfer the salad to a serving bowl and sprinkle the reserved Cotija cheese over the top. Serve immediately or cover and refrigerate for up to 1 day.

Step 8: Enjoy the salad alongside dishes like burgers, baked tacos, chili cheese dogs, chicken enchiladas, or beef enchiladas.

Tips & Variations

For convenience, you can substitute fresh corn with canned or frozen corn, just be sure to drain and pat dry before cooking.

If Cotija cheese is unavailable, feta cheese is a tasty alternative that provides a similar crumbly texture and salty flavor.

Add a little chopped jalapeno or a dash of cayenne pepper to increase the heat if you prefer a spicier salad.

Use olive oil if avocado oil is not on hand; it will still add great flavor and help char the corn properly.

Storage

Store the Mexican Street Corn Salad covered in an airtight container in the refrigerator for up to 1 day. The flavors meld beautifully when chilled, but it’s best enjoyed fresh. Before serving leftover salad, give it a gentle stir and eat cold or at room temperature. Reheating isn’t necessary and may make the salad watery.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and refrigerate it. It tastes great chilled, and making it ahead can help the flavors develop. Just add the cheese right before serving to keep a nice texture.

What if I don’t have fresh corn?

Frozen or canned corn works well as a substitute. Be sure to drain canned corn thoroughly and pat dry to avoid excess moisture. Adjust the cooking time slightly if needed to achieve some char and caramelization on the kernels.