Mexican Street Corn Salad Recipe

There’s something so heartwarming about recipes that bring people together, and this Mexican Street Corn Salad does just that. Imagine the vibrant colors and bold flavors, all coming together in one delicious dish that screams festivity and warmth. This salad is not only easy to make but is also perfect for any family gathering, summer barbecue, or just a simple weeknight dinner. The charred corn adds a wonderful smokiness, while the creamy lime dressing gives it a refreshing zing. It’s the perfect way to bring a taste of Mexico’s beloved street fare to your dining table. Trust me, you and your loved ones will be reaching for seconds!

Recipe Summary

• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Servings: 4
• Skill Level: Easy

Ingredients

• 4 cups corn kernels (fresh or frozen)
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/3 cup Cotija cheese, crumbled
• 1/3 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Extra lime wedges for serving

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the corn kernels and cook until charred, about 8-10 minutes, stirring occasionally to ensure even charring.
3. While the corn is cooking, prepare the dressing. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, and garlic powder until well combined.
4. Once the corn is charred, remove it from heat and let it cool slightly.
5. In a large mixing bowl, combine the charred corn, red onion, and cilantro. Pour the dressing over the mixture and toss to coat evenly.
6. Add the crumbled Cotija cheese and season with salt and pepper to taste. Mix gently to combine.
7. Transfer the salad to a serving bowl and garnish with additional cilantro, a sprinkle of chili powder, and lime wedges on the side.

Helpful Tips

• Grill instead of skillet: If you prefer, grill the corn on the cob and then slice the kernels off for an extra smoky flavor.
• Easy on the spice: Adjust the chili powder and smoked paprika to suit your family’s spice tolerance.
• Vegan version: Use vegan mayo and sour cream, and skip the cheese or use a plant-based alternative.

Making these small adaptations can really make this dish your own!

Storage Instructions

Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and taste for seasoning, as the flavors might meld together and become bolder over time.

Pairings

This Mexican Street Corn Salad pairs beautifully with grilled chicken, steak, or fish tacos. Serve it alongside some warm tortillas or a bed of greens for a complete and satisfying meal. For drinks, a cold glass of agua fresca or a zesty margarita works wonderfully!

At Zynahz, our mission is to bring joy and creativity into your kitchen, one delicious recipe at a time. We invite you to try this Mexican Street Corn Salad Recipe and share your delightful results. Don’t forget to tell your friends and family about this exciting dish and explore more recipes on Zynahz. Follow us on social media and sign up for our newsletter for the latest culinary inspirations. Let’s make every meal a celebration!