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Mexican Street Corn Salad

This vibrant Mexican Street Corn Salad is a bright and satisfying dish that combines juicy corn, creamy dressing, and a hint of spice, making it perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn kernels, fresh or frozen
  • 2 tablespoons neutral oil for charring
  • 1 to 2 pieces jalapeños, minced, seeds removed for mild heat
  • 1 small red onion or 3 green onions, finely chopped
  • 1 large handful fresh cilantro, chopped Use green onions or parsley if cilantro tastes soapy
  • 3 tablespoons mayonnaise
  • 3 tablespoons plain Greek yogurt or sour cream
  • 1 to 2 pieces limes, juiced and zested for extra zing Quick tip on how to juice limes like a pro
  • 1 teaspoon chili powder Plus a pinch of cayenne if you like
  • 1/2 teaspoon smoked paprika For depth
  • 1 clove garlic, grated or finely minced
  • 3 to 4 ounces cotija or feta, crumbled
  • to taste salt and black pepper Add to taste
Optional Extras
  • 1 drizzle Mexican crema
  • 1 pieces avocado, diced
  • 1 handful grilled scallions

Method
 

Char the Corn
  1. Heat a large skillet over medium-high heat. Add the oil, then the corn. Let it sit for 1 to 2 minutes without stirring to allow caramelization. Stir and cook for another 4 to 6 minutes until golden spots appear.
Make the Dressing
  1. In a big bowl, whisk together mayo, yogurt, lime juice and zest, chili powder, smoked paprika, garlic, and a pinch of salt and pepper until smooth and slightly loose.
  2. Fold in the warm corn, jalapeño, onion, and cilantro. Finish with the cotija and gently toss. Taste and adjust salt and lime as needed.
Serving Suggestions
  1. Serve next to grilled meats, layer in tacos, top a bowl of rice, or serve with tortilla chips as a chunky dip.
Make Ahead and Storage Tips
  1. Make the salad up to one day ahead, holding back some cheese and cilantro, then stir them in right before serving. Store in a sealed container in the fridge.
  2. If the salad tightens up, add a little lime juice or yogurt to loosen. It also packs well for lunches and picnics.

Notes

If your corn is very sweet, add a bit more lime juice. For variations, consider adding diced cucumber or cherry tomatoes, or swapping cotija for feta. Adjust spices based on personal taste.