This Easy Mexican Street Corn Salad is a fun twist on classic flavors. It’s packed with sweet corn, creamy cheese, and a hint of spice that brings a party to your plate!
You won’t believe how quick and tasty this salad is! I love serving it at gatherings, and trust me, it’s a hit. Plus, it’s a nice way to sneak in some veggies without anyone noticing! 😄
Key Ingredients & Substitutions
Corn: Fresh corn gives the best flavor and crunch, but if it’s out of season or you want a quicker option, frozen corn works perfectly too. Just make sure it’s thawed before cooking!
Cotija Cheese: This is the classic choice for authenticity. If you can’t find it, crumbled feta is a great substitute. It’s tangy and will help achieve a similar creamy texture.
Green Onions: These add a mild onion flavor. If you want, you can mix in some diced red onion for a sharper taste, but keep it small to not overpower the salad.
Jalapeño: This is optional for spice. If you prefer a milder salad, try using bell peppers instead, or simply omit this ingredient.
Mayonnaise & Sour Cream: The mix of these creates creaminess. If you want a lighter version, Greek yogurt works well and adds a nice tang.
How Do I Achieve Perfectly Charred Corn?
To get that delightful char on the corn, focusing on the cooking method is crucial. Use a hot skillet and allow the corn to cook without constantly stirring, so it gets those nice browning marks.
- Heat the skillet over medium-high heat until hot.
- Add oil or butter, then toss in the fresh corn.
- Let it cook, only stirring every minute or so, for about 5-7 minutes until it blisters slightly.
This method brings out the sweetness of the corn, making your salad extra tasty!
How to Make Easy Mexican Street Corn Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups fresh corn kernels (about 4-5 ears of corn) or frozen corn, thawed
- 1 tablespoon olive oil or butter
- 1/2 cup crumbled Cotija cheese (or feta as a substitute)
- 2 green onions, thinly sliced
- 1 small jalapeño, seeded and finely chopped (optional, for heat)
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 1/4 cup mayonnaise
- 1 tablespoon sour cream or Mexican crema
- 1 teaspoon chili powder (plus extra for garnish)
- 1 teaspoon ground cumin
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 5-7 minutes to cook the corn, making the total time around 15-20 minutes. It’s quick and easy enough for a weeknight meal or for entertaining guests!
Step-by-Step Instructions:
1. Cook the Corn:
In a large skillet, heat the olive oil or butter over medium-high heat. Once hot, add the fresh or thawed corn kernels. Cook them for about 5-7 minutes, stirring occasionally until they are slightly charred and cooked through. Once done, remove from heat and let cool slightly.
2. Mix the Salad Ingredients:
In a big mixing bowl, combine the charred corn, crumbled Cotija cheese, sliced green onions, chopped jalapeño (if you’re using it for heat), and chopped cilantro. This mixture will be colorful and fragrant!
3. Prepare the Dressing:
In a separate small bowl, whisk together the mayonnaise, sour cream, chili powder, cumin, lime juice, salt, and pepper until smooth and creamy. This dressing will add a delightful creaminess to the salad.
4. Combine and Serve:
Pour the prepared dressing over the corn mixture in the large bowl. Gently toss everything together until all the ingredients are well coated with the dressing. Taste the salad and adjust the seasoning with more salt, pepper, or lime juice if needed.
5. Garnish and Chill (Optional):
Transfer the salad to a serving bowl. For an extra touch, sprinkle a little more chili powder and Cotija cheese on top for garnish. You can serve it immediately or chill it in the fridge for about 30 minutes to allow the flavors to meld together. Enjoy as a side dish or a delicious snack!
This Easy Mexican Street Corn Salad is not only flavorful but also easy to make and perfect for any occasion!
FAQ for Easy Mexican Street Corn Salad
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can use canned corn! Just make sure to drain and rinse it well before adding it to the salad. Keep in mind that canned corn won’t have the same charred flavor, so you might consider lightly sautéing it in the skillet for a few minutes for added texture and taste.
Can I Make This Salad Without Mayonnaise?
Absolutely! If you prefer a lighter version, you can substitute Greek yogurt for the mayonnaise. It will still provide creaminess with a tangy flavor, keeping the essence of the salad intact.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, making it even tastier the next day! Just give it a good stir before serving again.
Can I Make This Salad Ahead of Time?
Definitely! You can prepare the corn and mix the salad ingredients a few hours in advance. Just add the dressing right before serving to keep the salad fresh and crisp. If you chill it in the fridge for about 30 minutes before serving, it enhances the flavors!
