Mexican Street Corn Salad

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4.74 from 655 votes

This Mexican Street Corn Salad turns the classic Mexican street food into a delicious and easy to make side dish!

Course Side Dish

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 166kcal

Author Tracy

Equipment

Ingredients

4 cups corn approximately 24 oz frozen
1 tablespoon olive oil
1 red bell pepper diced
1 bunch fresh cilantro minced, a few leaves left for garnish.
1 jalapeno diced
1/2 large red onion diced
2/3 cup cotija cheese shredded/crumbled

Dressing

3 tablespoons sour cream
2 tablespoons mayonnaise
4 tablespoons fresh lime juice approximately 2 limes
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon chili powder

Instructions

Char corn: Heat olive oil in a saute pan on medium-high and add corn and diced jalapeno. Cook until slightly charred, approximately 7-10 minutes. Add to a large bowl and set aside.
Add veggies: Add red pepper, onion, and cilantro to a large bowl with charred corn and mix well.
Make Dressing: In a small bowl, add all dressing ingredients and mix well until smooth.
Assemble Salad: Add the dressing to the large bowl with the corn and mix well. Add 1/2 cotija cheese and mix well.
Finish: Add the remaining cheese and some additional cilantro.
Serve and Enjoy!

Video

Notes

Make Ahead

This salad is great to make ahead. Prep everything, but do not mix dressing, cheese, and the cilantro until just before serving. You can store it in the fridge after assembly for a few days.

Substitutions

You can use fresh or frozen corn. Either will work for this dish. The most important piece is to be sure you add a little char to the corn from a nice pan fry. That'll add the necessary flavor to mimic the classic Street Corn.

Adjust the heat by adding more chili powder or tamper it down by using less jalapeno.

Make it cheesier by adding more cheese.

Make it creamier by adding more mayo or less to make it less creamy.

Nutrition