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–+ servings
Mexican Street Corn Salad

Mouthwatering Mexican Street Corn Salad Perfect for Summer

This Smoky Mexican Street Corn Salad is a summer staple, blending vibrant flavors and offering a refreshing side dish perfect for gatherings.
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Prep Time 15 minutes
Cook Time 7 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 ears Corn fresh or frozen
  • 1 tablespoon Butter can substitute with olive oil for vegan option
  • 1/2 cup Mayonnaise or vegan mayo for dairy-free
  • 1/4 cup Sour Cream or vegan sour cream/yogurt
  • 2 cloves Garlic minced
  • 2 tablespoons Lime Juice fresh juice preferred
  • 1 teaspoon Chili Powder adjust according to taste
  • 1 teaspoon Smoked Paprika regular paprika as substitute
  • 1/4 teaspoon Cayenne Pepper optional, to taste
  • 1 cup Cotija Cheese or feta cheese as substitute
  • 1/4 cup Cilantro chopped, can substitute with parsley

Equipment

  • large skillet
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Char the corn in a large skillet over medium-high heat with melted butter, cooking until golden brown, about 5-7 minutes.
  2. Prepare the dressing by whisking together mayo, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and cayenne in a large mixing bowl.
  3. Combine the cooled charred corn with the dressing, folding gently to coat.
  4. Add crumbled cotija cheese and chopped cilantro, folding until evenly distributed.
  5. Taste and adjust seasoning with salt, pepper, and lime juice.
  6. Garnish with extra cotija and chili powder before serving.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 18gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 4mg

Notes

Make ahead for better flavor. Store leftovers in an airtight container.

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