Irresistible Mexican Street Corn Salad for Summer Cookouts

This Irresistible Mexican Street Corn Salad features sweet corn, lime, and cotija cheese, perfect for summer cookouts.

Prep Time 15

Cook Time 10

Cooling Time 5

Total Time 30

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 230

For the Salad

4 ears Fresh Corn Provides sweetness and texture; fresh corn is best for that pop of flavor.
1 tablespoon Vegetable Oil Increases heat conductivity for charring; olive oil can give a different taste.
1 teaspoon Kosher Salt Enhances flavor; adjust to your preference for the perfect balance.
1 cup Cotija Cheese Adds creaminess and tang; feta works well as a substitute.
2 scallions Scallions Introduces freshness; green onions are also a great alternative.
1/2 cup Fresh Cilantro Enhances brightness and herbaceous notes; opt for parsley if preferred.
1 medium Jalapeño Provides heat and crunch; omit for a milder salad or choose a milder pepper if desired.
2 cloves Garlic Elevates the overall flavor; garlic powder can be used in a pinch.

For the Dressing

1/2 cup Mayonnaise Creates a creamy dressing; Greek yogurt is a lighter option.
1 juiced Fresh Lime Adds acidity and brightness; lemon juice can be used as a substitute.
1 tablespoon Chili Powder Delivers warmth and bold flavor; adjust for heat preference.
1 teaspoon Smoked Paprika Imparts a smoky flavor; regular paprika can replace it for less smokiness.
1/2 teaspoon Ground Cumin Adds earthiness; feel free to omit if not desired.

Step-by-Step Instructions

Begin by preparing your ingredients for the Irresistible Mexican Street Corn Salad. Crumble the cotija cheese into small pieces and set aside. Next, thinly slice the scallions, chop the cilantro finely, and seed and mince the jalapeño. Finally, mince the garlic.
Heat a large skillet over high heat and add 1 tablespoon of vegetable oil. Add the corn and sprinkle with kosher salt, letting it sit undisturbed for about 2 minutes to develop that beautiful char. Continue cooking the corn for a total of 8 minutes, stirring occasionally, until tender and nicely caramelized.
In a separate mixing bowl, whisk together 1/2 cup of mayonnaise, juice squeezed from 1 lime, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, and 1/2 teaspoon of ground cumin until smooth and well combined.
Once the corn has cooled slightly, transfer it to a large bowl. Pour the prepared dressing over the corn and then gently fold in the crumbled cotija cheese, sliced scallions, chopped cilantro, minced jalapeño, and garlic.
Before serving your Irresistible Mexican Street Corn Salad, taste and adjust the seasoning by adding more salt or chili powder to suit your preferences.

This salad keeps well in the fridge for up to 3 days. Perfect for making ahead of time.