Description
This vibrant Mexican Street Corn Salad is a delicious, zesty dish featuring grilled or fire-roasted corn mixed with fresh vegetables, tangy lime dressing, and creamy Cotija cheese. Perfect as a refreshing side for summer barbecues or a flavorful snack, it combines smoky, spicy, and creamy flavors in every bite.
Ingredients
Corn
- 4 ears of fresh sweet corn or 16 oz bag frozen fire-roasted corn
Vegetables and Aromatics
- ½ cup diced red onion
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced (about 1 Tablespoon)
Dressing and Toppings
- ¼ cup Cotija cheese (plus more for topping; feta or Parmesan also work)
- 2 Tablespoons plain Greek yogurt
- 2 Tablespoons mayonnaise
- 2 Tablespoons fresh lime juice (juice of 1 lime)
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ⅓ cup chopped fresh cilantro (plus more for topping)
Instructions
- Prepare the corn: For grilled corn, husk the ears and preheat the grill to medium-high heat. Brush the corn with olive oil and grill for about 2 minutes per side until nicely charred. Remove from grill and allow to cool, then carefully cut the kernels off the cob into a large bowl. If using frozen corn, thaw by rinsing under cold water or warm them in a skillet over medium heat until heated through, then drain well.
- Combine the salad ingredients: Add the prepared corn kernels, diced red onion, minced garlic, diced jalapeño, and Cotija cheese into the bowl. Toss gently to mix all the ingredients evenly.
- Make the dressing: In a small bowl, whisk together the plain Greek yogurt, mayonnaise, fresh lime juice, chili powder, paprika, sea salt, ground pepper, and chopped cilantro until smooth and well combined.
- Toss and serve: Drizzle the dressing over the corn mixture and toss thoroughly to coat everything evenly. Top with additional cilantro and Cotija cheese. Serve immediately at warm or chilled to your preference. Store leftovers in the refrigerator for 3-4 days.
Notes
- You can use frozen fire-roasted corn as a convenient alternative to grilling fresh corn.
- Adjust the amount of jalapeño based on your heat preference or substitute with a milder pepper if desired.
- Cotija cheese can be swapped for feta or Parmesan for a slightly different but equally tasty flavor.
- This salad can be served warm or cold depending on your preference.
- Leftovers keep well refrigerated for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
