This Easy Mexican Street Corn Salad brings the bright flavors of summer right to your table! It’s packed with sweet corn, creamy cheese, and a zesty dressing that makes every bite delicious.
Honestly, it’s hard not to smile while munching on this salad. I love making it for get-togethers because it’s quick and everyone enjoys it. Plus, it looks so colorful and bright!
Whenever I whip this up, I just throw everything together in a bowl, and in minutes, it’s ready to serve. Perfect for picnics or as a tasty side dish with dinner!
Key Ingredients & Substitutions
Corn: Fresh corn is ideal for this salad, bringing sweetness and crunch. If it’s out of season, frozen corn is a great alternative. Just make sure to thaw it before cooking!
Cheese: Cotija offers a salty flavor and crumbly texture. If you can’t find it, feta works well. For a dairy-free option, use plant-based cheese substitutes that crumble.
Mayonnaise & Sour Cream: Mayo gives creaminess, and sour cream adds tang. If you’re looking for a lighter version, consider Greek yogurt. If you’re vegan, try vegan mayo and dairy-free yogurt!
Jalapeño: Want some heat? Fresh jalapeño adds a nice kick! For less spice, omit it or replace it with a milder pepper. You can also use pickled jalapeños for an extra zing!
How Do I Get the Corn Perfectly Charred?
Getting the corn nicely charred enhances its natural sweetness and adds depth to the flavor of your salad. Here’s how to achieve that:
- Use medium-high heat for that perfect sear. Don’t overcrowd the skillet; work in batches if needed.
- Stir occasionally, allowing some kernels to sit still so they can get that nice char.
- Cook for about 5-7 minutes until corn is golden, then remove and cool slightly for easy mixing.
Remember, a little patience goes a long way in achieving that beautiful smoky flavor!
Easy Mexican Street Corn Salad
Ingredients You’ll Need:
- 4 cups fresh or frozen corn kernels (about 4 ears of corn)
- 2 tablespoons olive oil or butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled Cotija cheese (or feta as substitute)
- 1/2 cup chopped green onions (scallions)
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1 teaspoon chili powder or smoked paprika
- 1/2 teaspoon ground cumin
- Juice of 1 lime (about 2 tablespoons)
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This delightful salad takes about 15 minutes of prep and cooking time, making it a quick and easy addition to any meal. You can serve it right away or let it chill for a bit—either way, it’s delicious!
Step-by-Step Instructions:
1. Cook the Corn:
Start by heating the olive oil or butter in a large skillet over medium-high heat. Once hot, add the corn kernels. Cook them, stirring occasionally, until they’re lightly charred and cooked through—this should take about 5-7 minutes. When done, remove the skillet from the heat and let the corn cool slightly.
2. Prepare the Dressing:
While the corn is cooling, grab a large mixing bowl. Here, combine the mayonnaise, sour cream (or Mexican crema), lime juice, chili powder, cumin, salt, and pepper. Whisk everything together until the mixture is smooth and creamy. This creamy dressing is what makes the salad so delightful!
3. Mix the Salad:
Once the corn has cooled a bit, add it to the bowl with the dressing. Toss everything together gently, making sure to coat the corn evenly with the dressing. It’s a colorful sight!
4. Add Fresh Ingredients:
Now, it’s time to mix in all the fresh ingredients! Add the crumbled Cotija cheese, chopped green onions, fresh cilantro, and jalapeño (if you want an extra kick). Give it another gentle toss to combine.
5. Adjust Seasoning:
Take a taste of your salad! Adjust the seasoning by adding more salt, pepper, or a splash of lime juice if needed. Tasting is key to making it perfect!
6. Serve:
Once everything is mixed and seasoned, it’s time to serve! Garnish with some additional Cotija cheese and fresh cilantro leaves for an extra pop. This salad can be served right away at room temperature or chilled in the fridge for a bit—it’s super tasty either way!
Enjoy this refreshing and zesty Mexican Street Corn Salad as a great side dish for grilled meats, tacos, or just on its own as a light and flavorful snack!
Frequently Asked Questions (FAQ)
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can use canned corn in this recipe! Just be sure to drain and rinse it thoroughly to remove excess sodium. Since canned corn is already cooked, you can skip the sautéing step and mix it directly into the dressing.
How Long Does the Salad Last in the Fridge?
This salad can be stored in an airtight container in the fridge for up to 3 days. However, it’s best enjoyed within the first couple of days for optimal freshness and flavor.
What Can I Substitute for Cotija Cheese?
If you can’t find Cotija cheese, crumbled feta cheese makes an excellent substitute with a similar salty flavor. You can also use queso fresco for a milder taste!
Can I Make This Salad Vegan?
Absolutely! To make this salad vegan, substitute the mayonnaise with a vegan mayo and the sour cream with a dairy-free yogurt or cashew cream. You can also use vegan cheese options in place of Cotija.
