Mexican Street Corn Salad
This Mexican Street Corn Salad is a fresh and flavorful dish perfect for summer barbecues or as a side to any meal. With charred corn, creamy dressing, and a touch of spice, it’s a crowd favorite that’s quick to make.
A family favorite, passed down from Angie Gammell.
Mexican Street Corn Salad
A creamy and tangy Mexican street corn salad made with charred corn, fresh vegetables, and a zesty dressing. It’s a simple yet delicious side dish that pairs perfectly with tacos, grilled meats, or as a light salad.
Ingredients
- 4 cups corn (approx. 24 oz. frozen corn)
- 1 Tablespoon olive oil
- 1 red bell pepper diced
- 1 bunch fresh cilantro minced
- 1 jalapeno seeded, diced
- 1/2 red onion diced
- 2/3 cup cotija cheese shredded or crumbled
Dressing
- 3 Tablespoons sour cream
- 2 Tablespoons mayonnaise
- 4 Tablespoons fresh lime juice approximately 2 limes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
Instructions
- Heat olive oil in a sauté pan over medium-high heat. Add corn and cook until slightly charred, approximately 7–10 minutes.Transfer the corn to a large bowl and set aside to cool.Add the diced red bell pepper, cilantro, jalapeño, and red onion to the corn and mix well.In a small bowl, combine the sour cream, mayonnaise, lime juice, cumin, paprika, salt, and chili powder. Mix until smooth.Pour the dressing over the corn mixture and toss to combine.Top with 1/2 of the cotija cheese and some extra cilantro.Store the salad in the fridge for up to 8 hours before serving.
Notes
- For extra flavor, add a squeeze of lime juice just before serving.
- To make it spicier, add more jalapeño or a pinch of cayenne pepper to the dressing.
- This salad can be made ahead and stored in the fridge. The flavors will continue to meld.
