Description
Mexican Street Corn Salad is a vibrant, flavor-packed dish that captures the essence of summer in every bite. Inspired by the bustling streets of Mexico, this salad combines sweet charred corn with zesty lime juice, creamy mayonnaise, and a hint of spice from jalapeños. It’s not just a side dish; it’s a celebration of flavors and textures that brings people together around the table. Perfect for summer barbecues or cozy family dinners, this refreshing salad will have your guests coming back for seconds!
Ingredients
Scale
- 6 ears fresh corn (or about 4–5 cups frozen corn kernels)
- 2 Tbsp vegetable oil
- 1/3 cup mayonnaise
- 2 Tbsp Mexican crema or sour cream
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1/4 cup finely chopped cilantro
- 1 jalapeño, seeds removed and finely diced
- 2 cloves garlic, minced
- Juice from 2 limes
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/4 red onion, finely diced
- 1 avocado, diced
- 1/4 cup chopped fresh Mexican oregano or epazote (optional)
- A few dashes of your favorite hot sauce
Instructions
- Heat a grill pan or outdoor grill to medium-high. Shuck fresh corn and remove silk.
- Brush corn with vegetable oil, then grill until charred on all sides (about 8–10 minutes). If using frozen corn, sauté in a skillet until golden.
- In a large mixing bowl, combine mayonnaise, Mexican crema/sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.
- Fold in the grilled corn kernels, cotija cheese, cilantro, jalapeño, red onion, and diced avocado.
- Chill in the refrigerator for at least 30 minutes before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 290
- Sugar: 6g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg