Description
This Mexican Street Corn Salad features charred corn kernels tossed with a zesty lime mayo dressing, crumbled Cotija cheese, fresh cilantro, red onion, and optional jalapeño for a hint of heat. It’s a vibrant and flavorful side dish that brings the vibrant taste of Mexican street food into your kitchen, perfect for summer gatherings or as a refreshing accompaniment to grilled dishes.
Ingredients
Scale
Salad
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 jalapeño, finely chopped (optional)
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon lime zest
Instructions
- Heat the oil: Heat the olive oil in a large skillet over medium heat until shimmering and hot to prepare for cooking the corn.
- Cook the corn: Add the corn kernels to the skillet and cook for 5-7 minutes, stirring occasionally, until the corn develops a light char and becomes tender, enhancing the flavor with a smoky note.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and thoroughly combined to create a tangy and spiced dressing.
- Cool the corn: Remove the skillet from the heat and allow the cooked corn to cool for a few minutes to avoid wilting the fresh ingredients when mixed.
- Combine the salad: In a large bowl, combine the cooled corn, creamy lime dressing, crumbled Cotija cheese, chopped cilantro, diced red onion, and finely chopped jalapeño if using.
- Mix together: Gently fold all the ingredients until everything is evenly coated with the dressing without mashing the corn or breaking up the cheese too much.
- Adjust and serve: Taste and adjust the seasoning with additional salt, pepper, or lime juice as desired. Serve immediately or refrigerate for about 30 minutes to let the flavors meld for a more intense taste experience.
Notes
- You can use fresh, frozen, or canned corn for this salad depending on availability; if using frozen or canned, drain and pat dry before cooking.
- For extra charred flavor, try cooking the corn on a grill instead of a skillet.
- Adjust the amount of jalapeño based on your preferred spice level or omit for a milder salad.
- The salad can be made a few hours ahead and chilled to enhance the flavors.
- Substitute Cotija cheese with feta if Cotija is unavailable.
