Mexican Street Corn Salad

Why You’ll Love This Recipe

• Flavorful & Creamy: The creamy mayo dressing combined with charred corn, cheese, and spices is irresistible.
• Easy to Make: Quick to prepare with both grilling and oven options for year-round enjoyment.
• Perfect for Gatherings: Ideal for barbecues, parties, or as a side dish for any Mexican-inspired meal.
• Customizable: Adjust the heat level and cheese to your preference.

Ingredients

• 6-8 large ears of corn on the cob (or 2 (12 oz) packages of frozen corn)
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 cup mayo
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp lemon pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 cup crumbled queso fresco
• 1/4 cup diced red onion
• 1/4 cup diced jalapeno (optional)
• 1/4 cup chopped fresh cilantro

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Grill the Corn: Heat a grill to medium or use a charcoal grill. Brush the corn with olive oil and butter, then grill, turning every few minutes, for 10-12 minutes until the corn is charred and tender.
2. Remove the Kernels: Once grilled, remove the corn from the cob using a sharp knife or corn stripper.
3. Prepare the Dressing: In a medium bowl, mix mayo, lime juice, salt, lemon pepper, paprika, garlic powder, and cumin.
4. Assemble the Salad: Add the grilled corn, diced red onion, jalapeno (if using), and cilantro to the bowl with the dressing. Mix well.
5. Top with Cheese: Stir in the crumbled queso fresco and adjust seasoning if needed. Garnish with additional cilantro before serving.

Servings and Timing

This recipe serves 6-8 and takes about 30 minutes to prepare.

Variations

• Spicy: Add extra jalapenos or chili powder for more heat.
• Cheese Options: Substitute queso fresco with cotija or a blend of your favorite cheeses.
• Roast the Corn: In cooler months, use frozen corn roasted in the oven for a similar charred flavor.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: For best results, serve this dish chilled. Reheat the corn slightly before mixing if necessary, but the salad is best served fresh.

FAQs

Can I make this salad ahead of time?

Yes, this salad can be made a few hours ahead. Keep it refrigerated and garnish with extra cilantro just before serving.

What if I can’t grill the corn?

You can roast the corn in the oven at 425°F for 20 minutes, then broil for 5 minutes to achieve a similar charred effect.

Can I use frozen corn?

Yes, frozen corn works perfectly! Just thaw it and roast it in the oven for the best results.

How spicy is this salad?

It has a mild spice level, but you can easily adjust the heat by adding more jalapenos or a dash of hot sauce.

Can I use a different cheese?

Yes, cotija cheese is another great option, though queso fresco tends to hold up better in the dressing.

Conclusion

Mexican Street Corn Salad is a flavorful, creamy, and slightly spicy side dish that brings a taste of Mexican street food to your table. Whether served as a topping, dip, or side, this salad is a perfect addition to any meal. It’s simple to make, and its vibrant flavors are sure to impress!

Mexican Street Corn Salad

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Mexican Street Corn Salad is a flavorful and creamy side dish inspired by the popular Mexican street food, elote. Charred corn, creamy mayo, tangy lime juice, and crumbled queso fresco come together for a savory and slightly spicy salad that’s perfect for barbecues, parties, or any Mexican-inspired meal. Customize the heat and cheese to your preference for a crowd-pleasing dish.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 20 minutes (grilling time)
• Total Time: 30 minutes
• Yield: 6-8 servings
• Category: Side Dish, Salad
• Method: Grilling
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

• 6–8 large ears of corn on the cob (or 2 (12 oz) packages of frozen corn)
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 cup mayo
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp lemon pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 cup crumbled queso fresco
• 1/4 cup diced red onion
• 1/4 cup diced jalapeno (optional)
• 1/4 cup chopped fresh cilantro

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Instructions

• Grill the Corn: Heat a grill to medium or use a charcoal grill. Brush the corn with olive oil and butter, then grill, turning every few minutes, for 10-12 minutes until charred and tender.
• Remove the Kernels: Once grilled, remove the corn from the cob using a sharp knife or corn stripper.
• Prepare the Dressing: In a medium bowl, mix together mayo, lime juice, salt, lemon pepper, paprika, garlic powder, and cumin.
• Assemble the Salad: Add the grilled corn, diced red onion, jalapeno (if using), and cilantro to the bowl with the dressing. Mix well.
• Top with Cheese: Stir in crumbled queso fresco and adjust seasoning if needed. Garnish with extra cilantro before serving.

Notes

• For extra heat, add more jalapenos or a dash of chili powder.
• Cotija cheese can be substituted for queso fresco for a different flavor.
• If grilling isn’t an option, roast frozen corn in the oven at 425°F for 20 minutes, then broil for 5 minutes for a similar charred flavor.