Mexican Street Corn Salad With Charred Corn and Cotija
By Emma Collins
Prep
15 min
Cook
10 min
Total
25 min
Servings
6
Level
Easy
Dressings and corn have been made ahead of time. Other vegetables have been added to the Mexican-style salad at serving time. Six servings: A buffet or lunch or dinner side dish; grilled corn kernels have been combined with a cold chili-lime dressing (my preference).
I use a large cast-iron skillet without a grill to cook my corn kernels over medium-high heat for 5-7 minutes until tender and slightly browned. Allow the corn kernels to cool slightly before preparing the salad dressing. Hot corn kernels can thin the dressing. I don't want the dressing to run off the corn kernels.
Serve salad right away or refrigerate for 30 minutes before serving. Other good side dishes to serve with this salad include tacos and grilled chicken. I usually serve chips on the side as part of a meal that includes this dish. Sliced red onion contributes a sharp crunch to the salad.
For a main-course salad, add grilled chicken or shrimp. Optional: Add steak. Slice an avocado and add it when serving. Optional: Add black beans for a heartier salad. Optional: Add jalapeño seeds for extra spice. Optional: Add cayenne pepper or hot sauce to the dressing.
Why this recipe works
- Six servings of this recipe would be good for a potluck meal and would leave room for other items, including grilled chicken.
- Grill or sauté corn kernels, Mix all ingredients together once corn has cooled.
- Refrigerate for about 30 minutes or longer to serve before guests arrive.
- Combine salad dressing in the same large bowl in which the salad will be served, There is no need to use another bowl that will have to be washed.
- It can be used as a taco or enchilada filling, or it can be served with tortilla chips or alongside burgers.
- Choose corn on the cob when possible, Grill corn on the cob before removing the kernels for a smoky flavor.
Ingredients
- •4 cups corn kernels (from about 5-6 ears of fresh corn, or frozen)
- •½ cup cotija cheese (crumbled)
- •½ cup red onion (finely diced)
- •1 jalapeño (finely diced, seeds removed for less heat)
- •½ cup fresh cilantro (chopped)
- •½ cup mayonnaise
- •¼ cup sour cream (or Mexican crema)
- •2 tbsp lime juice (freshly squeezed)
- •1 tsp chili powder
- •½ tsp smoked paprika
- •1 clove garlic (minced)
- •salt (to taste)
- •pepper (to taste)
Instructions
- 1
Heat a grill or large cast-iron skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, for 5-7 minutes until tender and lightly charred. Remove from the heat and let the corn cool slightly.
- 2
Whisk the mayonnaise, sour cream or Mexican crema, lime juice, chili powder, smoked paprika, and garlic in a large bowl. Season with salt and pepper to taste.
- 3
Add the charred corn, cotija cheese, red onion, jalapeño, and cilantro to the bowl.
- 4
Stir gently until combined. Serve immediately or chill for 30 minutes.
FAQ
Nutrition (per serving)
Calories
285
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