If you’re craving a vibrant, zesty dish that takes you straight to a bustling street market in Mexico, then Easy Mexican Street Corn Salad is about to become your new obsession. Bursting with sweet corn, creamy dressing, fresh herbs, and just the right kick of spice, this salad is craveable, colorful, and positively loaded with flavor. It comes together in under half an hour, making it perfect for everything from cookouts to cozy dinners at home. Get ready for a side dish that absolutely steals the show!
Ingredients You’ll Need
One of the best parts about Easy Mexican Street Corn Salad is just how unfussy the ingredient list is. Each component is intentionally chosen for the unique touch it brings, so don’t skip out! Here’s what you’ll need and why it matters:
- Corn Kernels: The star! Fresh is fabulous, but frozen works beautifully; just make sure they’re thawed so you get that juicy pop in every bite.
- Mayonnaise: Adds the creamy richness that coats every kernel, bringing all the flavors together.
- Sour Cream: Offers a tangy lift and balances the rich dressing—you can use Mexican crema if you want to double down on authenticity.
- Cotija Cheese: This crumbly, salty cheese is the classic topping; use feta if you can’t find cotija for a similar bite.
- Garlic: Don’t skimp here—fresh minced garlic is essential for that savory depth.
- Fresh Cilantro: Brings an herby freshness that brightens the whole dish.
- Jalapeño: Seeds removed for just enough heat; add more (or leave the seeds in) if you like things spicy.
- Lime Juice: A generous squeeze for zing, balancing all the richness with citrusy brightness.
- Chili Powder: Provides earthy warmth and that classic Mexican street corn flavor.
- Smoked Paprika: A little goes a long way to bring out smoky notes, especially if you skipped grilling the corn.
- Salt & Black Pepper: Essential for boosting all those bold, beautiful flavors.
How to Make Easy Mexican Street Corn Salad
Step 1: Char the Corn
Start by preparing the most important element: the corn. If you have access to fresh corn on the cob, grilling or roasting it brings out a smoky sweetness and a little char—the hallmark flavors of the traditional street treat! No grill? No problem. Sautéing frozen or thawed corn in a hot skillet works just as well, giving you those golden, caramelized kernels in just a few minutes.
Step 2: Make the Creamy Dressing
While the corn cools for a bit, whisk together mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, salt, and pepper in a large mixing bowl. The mixture should be smooth, creamy, and full of zing. This creamy dressing is where the Easy Mexican Street Corn Salad gets its luscious, irresistible texture.
Step 3: Toss Everything Together
Add your warm, charred corn right into the bowl with the dressing. Mix it all together so every kernel is coated with the luscious sauce. Next, stir in the chopped cilantro and diced jalapeño, plus most of the cotija cheese, making sure you save a bit of cheese for garnishing at the end—you’ll want those beautiful flecks on top.
Step 4: Taste and Adjust
Give your salad a quick taste at this point. Want more heat? Toss in extra jalapeño or chili powder. Like it tangier? Drizzle in a tad more lime juice. This is your chance to play with flavors and get the Easy Mexican Street Corn Salad just right for your taste buds.
Step 5: Garnish and Serve
Transfer your finished salad to your favorite serving platter or bowl, and liberally sprinkle the reserved cotija cheese on top. Add a finishing flourish of chopped cilantro or even extra lime wedges on the side. Serve immediately while it’s still a little warm, or stash it in the fridge for a cool, refreshing salad later—the choice is yours!
How to Serve Easy Mexican Street Corn Salad
Garnishes
This salad is all about the finishing touches, so don’t be shy! A final scattering of cotija cheese and freshly chopped cilantro gives it a “just from the market” look. If you love heat, a dusting of extra chili powder or a few thin jalapeño rings makes for a gorgeous, sassy pop of color. Add a few lime wedges for people to spritz over their servings, and you’ll have a platter loaded with personality.
Side Dishes
Easy Mexican Street Corn Salad plays so well with others. Pair it with grilled meats like chicken, steak, or shrimp, pile it onto tacos, or set it next to burgers and hot dogs at a picnic. It’s also wonderful next to veggie main dishes, quesadillas, or even as part of a DIY burrito bowl bar at your next get-together. This salad is the ultimate way to add fiesta flavors to any meal.
Creative Ways to Present
Go beyond the bowl! Stuff Easy Mexican Street Corn Salad into avocado halves for a showstopping starter, scoop it onto tostada shells, or serve in little mason jars for picnics and buffets. You can even use it as a topping for nachos or spoon it over baked potatoes for a fun fusion twist. However you share it, this salad is guaranteed to steal the spotlight.
Make Ahead and Storage
Storing Leftovers
Easy Mexican Street Corn Salad keeps well in the fridge for up to three days. Store it in an airtight container to keep the flavors fresh. The salad may lose a touch of its crispness over time but will still deliver big on flavor. I like to give leftovers a quick toss before serving to wake up the herbs and spread around the creamy coating once more.
Freezing
This isn’t the best dish for the freezer, since the creamy dressing and fresh herbs just don’t thaw quite right. While technically safe to freeze, both texture and flavor are best enjoyed fresh or from the fridge. If you do have extra corn by itself, freeze that and whip up the rest of the salad fresh when you’re ready!
Reheating
Easy Mexican Street Corn Salad is typically served chilled or at room temperature, so reheating isn’t necessary. If you do prefer it on the warmer side, gently heat individual portions in the microwave for just 10-15 seconds—just enough to take the chill off, but not so much that the cheese or sauce separates.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Drain and rinse canned corn thoroughly, then give it a quick sauté in a skillet for that delicious char. Canned corn is a handy shortcut and still delivers lovely flavor in this Easy Mexican Street Corn Salad.
What can I substitute for cotija cheese?
If cotija isn’t available, feta is your best bet for a similar crumbly, salty result. Queso fresco works as well, though it’s less salty and even milder. Your salad will shine either way!
How can I make this salad less spicy?
It’s easy to control the heat. Simply remove all the seeds from your jalapeño or use only half the chili powder. You can also skip the jalapeño altogether if you prefer a milder Easy Mexican Street Corn Salad.
Is this salad gluten-free and vegetarian?
Yes on both counts! This recipe is naturally gluten-free and vegetarian as written—making it perfect for a whole range of appetites and dietary needs at gatherings.
Can I make it ahead for a party?
Definitely! Assemble the salad up to a day ahead and store in the fridge, reserving the cheese and cilantro garnish until just before serving. The flavors mingle wonderfully as they sit, making Easy Mexican Street Corn Salad even more delish!
Final Thoughts
If you’re ready to bring some bright, bold Mexican flair to your table, don’t hesitate—give Easy Mexican Street Corn Salad a try. It’s joyfully simple, impossibly delicious, and destined to become your go-to side for every gathering. Let the fiesta begin!
Print
Easy Mexican Street Corn Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian, Gluten-Free
Description
This Easy Mexican Street Corn Salad is a vibrant and flavorful dish that brings the essence of the streets of Mexico right to your table. With charred corn kernels, creamy mayonnaise, zesty lime juice, and a kick of jalapeño, this salad is a perfect blend of sweet, savory, and spicy flavors.
Ingredients
Main Ingredients:
- 4 cups corn kernels (fresh, grilled, or frozen and thawed)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
Seasonings and Additions:
- 1/2 cup cotija cheese, crumbled (or feta as a substitute)
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, finely diced (seeds removed for less heat)
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Corn: Grill, roast, or sauté the corn until lightly charred, then transfer to a large bowl.
- Prepare the Dressing: Add mayonnaise, sour cream, garlic, lime juice, chili powder, smoked paprika, salt, and pepper. Stir until well combined.
- Combine Ingredients: Mix in cilantro, jalapeño, and most of the cotija cheese. Reserve some cheese for garnish.
- Adjust and Serve: Taste and adjust seasoning if needed. Sprinkle remaining cotija cheese on top. Serve immediately or chill for later.
Notes
- For extra smoky flavor, grill fresh corn on the cob and cut off the kernels.
- If cotija is unavailable, feta cheese makes a good substitute.
- Adjust spice level by adding more or less jalapeño and chili powder.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
