Delicious Mexican Street Corn Salad for Summer Enjoyment

Enjoy a fresh, flavorful Mexican Street Corn Salad bursting with sweet corn and creamy dressing, perfect for summer gatherings.

Prep Time 15

Cook Time 10

Cooling Time 5

Total Time 30

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 200

For the Salad

4 cups Fresh Corn Provides natural sweetness and crunch; if fresh isn't available, substitute with properly thawed and drained frozen corn.
0.5 tsp Kosher Salt Enhances flavor; adjust according to personal preference.
2.5 oz Cotija Cheese Adds creaminess and a salty tang; feta can be a substitute but will alter the flavor profile.
0.5 cup Scallions Adds a mild onion flavor and crunch.
0.5 cup Fresh Cilantro Offers freshness; if you’re not a fan of cilantro, parsley can be a good replacement.
1 large Jalapeño Adds heat; adjust quantity based on your spice preference or replace with a milder pepper.
3 cloves Garlic Introduces aromatic depth.

For the Dressing

3 tbsp Mayonnaise Acts as the creamy base of the dressing; can be replaced with Greek yogurt for a lighter option.
1.5 tbsp Fresh Lime Juice Provides acidity and brightness; lemon juice can be a substitute if needed.
0.5 tsp Chili Powder Adds warmth and complexity; don't skip this for that authentic Mexican street corn flavor!
0.25 tsp Smoked Paprika Contributes a smoky flavor; regular paprika can be used in a pinch.
0.125 tsp Ground Cumin Offers an earthy note that enhances the overall flavors.

Preparation

Begin by prepping all your ingredients for the Irresistible Mexican Street Corn Salad. Crumble the cotija cheese into a bowl, thinly slice the scallions, chop the cilantro, seed and mince the jalapeño, and mince the garlic.

Charring Corn

In a large skillet, heat 2 tablespoons of vegetable oil over high heat until it shimmers. Add 4 cups of fresh corn and sprinkle with ½ teaspoon of kosher salt. Allow it to sit undisturbed for 2 minutes to achieve a beautiful char, then stir occasionally and cook for an additional 8 minutes until the corn is deeply charred and tender.

Make Dressing

In a small bowl, whisk together 3 tablespoons of mayonnaise, 1.5 tablespoons of fresh lime juice, ½ teaspoon of chili powder, ¼ teaspoon of smoked paprika, and ⅛ teaspoon of ground cumin until fully combined and creamy.

Combine Ingredients

Once the charred corn has cooled slightly for about 5 minutes, transfer it to a large mixing bowl. Pour the prepared dressing over the corn and gently fold in the crumbled cotija cheese, sliced scallions, chopped cilantro, minced jalapeño, and garlic.

Taste & Adjust

Before serving, taste the salad and adjust flavors by adding more kosher salt or chili powder if needed.

This salad can be made ahead by preparing the components separately and mixing just before serving to maintain freshness.