This Easy Mexican Street Corn Salad is a colorful dish bursting with flavor! It combines sweet corn, crunchy veggies, creamy dressing, and a sprinkle of cheese. Yum!
Every bite reminds me of summertime! I love making this salad for BBQs, and it’s so quick to whip up. Plus, it tastes even better the next day—if there’s any left! 😄
Key Ingredients & Substitutions
Corn: Fresh corn gives the best flavor, especially when sautéed. If you’re short on time, frozen corn is a great substitute—it cooks quickly and still tastes yummy.
Cotija Cheese: This crumbly cheese adds a great salty bite. If you can’t find it, feta is a perfect stand-in. For a dairy-free option, try nutritional yeast for flavor.
Mexican Crema: Swap sour cream with Mexican crema for a richer flavor. Alternatively, Greek yogurt works well if you’re looking for a healthier twist!
Jalapeño: Feel free to skip it if you’re not a fan of spice, or replace it with diced bell peppers for crunch without the heat.
How Do I Get the Perfect Char on My Corn?
Getting a nice char on the corn is key to enhancing its flavor. Here’s how to do it well:
- Use high heat to get the skillet nice and hot.
- Keep the corn moving to prevent burning, aiming for a few nice brown spots.
- Cook until it’s tender but retains some crunch—about 8-10 minutes should do it.
- If using frozen corn, just thaw and drain well before mixing it in.
This process is worth the extra minutes for that delicious caramelized taste! Happy cooking! 😊
Easy Mexican Street Corn Salad
Ingredients You’ll Need:
- 4 cups fresh corn kernels (about 5-6 ears of corn) or frozen corn, thawed
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1/2 cup crumbled Cotija cheese (or feta as substitute)
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely chopped (optional, for heat)
- 1 small red bell pepper, finely diced (optional for color and crunch)
- 1/4 cup red onion, finely diced
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil or butter (for sautéing corn if using fresh)
How Much Time Will You Need?
This delicious salad will take about 15 minutes to prepare and around 30 minutes to chill, allowing all those yummy flavors to mingle together. In total, you’re looking at about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Corn:
If you’re using fresh corn, start by heating the olive oil or butter in a large skillet over medium-high heat. Add the corn kernels and sauté, stirring every so often. Cook until the kernels are golden with some nice charred spots, which should take about 8-10 minutes. If you’re using frozen corn, just thaw it and drain any excess water.
2. Prep the Dressing:
Transfer the cooked corn to a large mixing bowl and let it cool for a bit. In a separate bowl, whisk together mayonnaise, sour cream (or crema), lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
3. Combine Ingredients:
Pour the dressing over the warm corn and give it a good toss to ensure everything is well coated. Then mix in the chopped cilantro, jalapeño (if using), red bell pepper, and red onion. Stir until everything is evenly combined.
4. Add Cheese and Adjust Seasoning:
Gently fold in the crumbled Cotija cheese and taste your salad. If you’d like, you can add extra lime juice, salt, or chili powder to suit your preferences.
5. Chill and Serve:
Cover the salad and chill it in the fridge for at least 30 minutes. This chill time helps all the flavors blend beautifully. When you’re ready to serve, you can enjoy it cold or at room temperature, garnished with some extra cilantro or cheese on top if you wish.
Enjoy this refreshing Mexican Street Corn Salad as a fabulous side dish for grilled meats or as a light and satisfying vegetarian option! 🌽🎉
Frequently Asked Questions (FAQ)
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can! If using canned corn, simply drain and rinse it well to remove excess sodium before adding it to the salad. Canned corn won’t have the same fresh taste, but it’s a quick and convenient option!
How Long Can I Store Leftover Salad?
Leftover Mexican Street Corn Salad can be stored in the refrigerator in an airtight container for up to 3 days. The flavors will continue to meld, making it even tastier the following day! Just give it a good stir before serving again.
Can I Make This Salad Vegan?
Absolutely! To make this salad vegan, substitute the mayonnaise with plant-based mayo, the sour cream with vegan yogurt, and use a dairy-free cheese alternative. You’ll still get all the delicious flavor without the animal products!
What Can I Serve with Mexican Street Corn Salad?
This vibrant salad pairs well with grilled meats like chicken or steak, but it’s also fantastic alongside tacos, burritos, or as part of a summer BBQ spread. It can even serve as a filling for wraps or on top of nachos!
