This creamy Mexican Street Corn Salad is loaded with charred corn, crisp onion, crumbled cheese and bold seasonings. You don't need a trip south of the border to enjoy a twist on this classic!
My wife and I bought a new house that we'll move into in a few weeks. I'll be honest, I hate moving, so I am not looking forward to it at all. But we have clearly outgrown our current crackerbox and need more space. Perhaps I could just sell one or two of my children, and then we wouldn't have to move. Is that an option? They had a good run.
I suspect that is probably frowned upon, so I will press forward with the move. The new house has a much better kitchen anyhow, so making recipes like this Mexican Street Corn Salad will be much easier.
What is Mexican Street Corn you say? Well, I am glad you asked. Mexican Street Corn is the king of corn on the cob. As the name implies, it is a street food served in Mexico. The corn is slathered in a heavily seasoned chili-lime sauce and liberally dusted with toppings such as cotija cheese.
This popular street food is perfect to turn into a salad since corn on the cob is not easy to get all year around, however frozen corn is. Cheater alert: You can even find charred can corn if you look hard enough, however fresh or frozen corn will have better texture.
If you live in Gringo-ville, like I do, finding cojita cheese may be difficult. You can either find a Mexican grocery store or substitute feta cheese. Alternatively, you can purchase cojita cheese online too if you prefer.
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Mexican Street Corn Salad
Ingredients
- 4 cups frozen or fresh corn
- 1 tablespoon olive oil
- ¼ cup mayonnaise
- 2 tablespoon sour cream
- ½ cup cotija cheese (or substitute feta) (crumbled)
- ½ red onion (diced)
- ½ poblano pepper (diced & seeds removed)
- ½ cup chopped cilantro
- 2 cloves garlic (minced)
- juice of one lime
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper ground
- dash of cayenne pepper
- sea salt
Instructions
- Heat olive oil in a skillet on medium-high heat. Add corn and let cook long enough to char the exterior. Remove corn from skillet while it is still firm.
- Add all ingredients into a bowl and stir to combine.
- Taste for salt and place salad in the refrigerator to cool.
- Serve once cold.
- Optional: Sprinkle additional cheese and smoked paprika on top of individual servings.
Notes
Nutritional Information
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Jodi Jones
Such fresh, bold flavors in this salad. It’s healthy too!
I used light mayo and sour cream.
I did not have a poblano pepper so I seeded & sautéed a whole jalapeño pepper while charring the corn (I LOVE sautéed jalapeños) ...then I minced it and added to the salad.
I only had shaved Parmesan cheese on hand instead of cotija
I’ll try it with the exact ingredients one day but my family loved this salad so much I made it 2 Sunday dinners in a row!
Angie Peang
So good!! I’m so glad I decided to try this, linked from your marinated tuna steak recipe. I’m very excited to share this with my family
Donna Parson
I saw this recipe on your site and decided to try it. Have seen Mexican street corn on several food shows and other sites but had not tried it. Your salad was amazing!! All of the flavors were so bright. I used fresh grilled corn on the cob. My husband does not care for cotija nor feta cheeses so I opted for milder queso fresco - it was still wonderful. I will have him grill extra ears of corn on the cob now so I can make this salad again. Thank you for posting this! Love your site.
Pamela
This was so fresh and flavorful!