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This vibrant Mexican Street Corn Salad stands out as a perfect summer side, blending smoky grilled corn with fresh, zesty flavors.
It’s a fantastic dish that balances creamy richness from mayo with bright acidity from lime and the subtle heat of jalapeño, creating a deliciously satisfying taste experience.
Beyond its irresistible flavor, this salad packs nutritional benefits: corn provides fiber to support digestion, while the addition of fresh herbs and lime juice contributes antioxidants.
Using olive oil adds heart-healthy monounsaturated fats, and the optional cheese offers a touch of protein and calcium.
This dish is naturally low in saturated fat and can easily be made vegan.
It’s also quick to prepare, making it ideal for everyday meals, BBQs, or meal prepping — a flavorful way to add color and nutrients to your plate with minimal effort.
Must-Have Tools for Perfect Results
Grill Pan
Essential for achieving those signature char marks on corn, this tool delivers authentic grilled flavor indoors. It’s perfect for vegetables, meats, and more, giving your dishes a smoky depth without an outdoor grill.
Mixing Bowl
A large, sturdy mixing bowl is key for combining all ingredients evenly and making tossing effortless. It’s a versatile kitchen staple ideal for salads, doughs, or marinating.
Sharp Knife
Precision slicing of corn kernels and jalapeño requires a reliable, sharp knife. This tool ensures clean cuts for uniform texture and enhanced presentation in all recipes.
Zester or Microplane
Perfect for extracting lime zest, this tool adds fresh citrus aroma and flavor with ease. It’s a must for brightening dishes, desserts, and cocktails alike.
Measuring Spoons
Accurate seasoning is crucial; measuring spoons guarantee the right balance of salt, spices, and condiments every time, ensuring consistent flavor in your cooking.
Mexican Street Corn Salad
Equipment
- 1 Grill Pan
- 1 large mixing bowl
- 1 Sharp Knife
- 1 Zester or Microplane
- Measuring spoons
Ingredients
- 4 ears fresh corn husked
- Olive oil for brushing
- 1½ tablespoons mayonnaise or vegan mayo
- 1 garlic clove minced
- Zest and juice of 1 lime
- ⅓ cup scallions chopped
- ¼ cup Cotija or feta cheese crumbled
- ¼ cup fresh cilantro finely chopped
- ¼ teaspoon smoked paprika or chili powder
- 1 jalapeño pepper diced*
- ¼ teaspoon sea salt
Instructions
- Preparing the Grill and Corn: Begin by preheating your grill or grill pan over medium-high heat. This is crucial to achieve those beautiful char marks that bring a smoky, authentic flavor to the corn. While the grill heats, husk the corn ears carefully, removing all outer leaves and silky strands. Once the grill is hot, lightly brush each ear of corn with olive oil using a pastry brush or a clean cloth. This coating helps prevent sticking and encourages even grilling. Place the corn directly onto the grill surface and cook for approximately 2 minutes on each side. Keep a close eye on the corn to ensure it gets a nice char without burning. Rotate the ears gently with tongs until you see evenly browned grill marks all around. Once grilled, remove the corn from the heat and set it aside on a plate to cool slightly—this resting time makes it easier and safer to handle when slicing off the kernels.
- Preparing the Dressing Mixture: While the corn cools, grab a large mixing bowl and add the mayonnaise. If you prefer a vegan or lighter version, substitute with your favorite vegan mayo. Mince one fresh garlic clove finely and add it directly to the bowl; this will infuse the dressing with a lovely aromatic punch. Next, zest one lime carefully using a zester or microplane to capture only the bright green outer skin, avoiding the bitter white pith underneath. Squeeze the juice of the same lime into the bowl, combining the zest and juice to provide a vibrant citrus flavor. Using a whisk or fork, thoroughly mix these ingredients until you achieve a smooth, creamy dressing that is fragrant and perfectly balanced between tangy and rich.
- Removing Corn Kernels: With the corn slightly cooled and easier to handle, stand an ear vertically on a cutting board, holding it firmly with one hand. Using a sharp knife, carefully slice downwards close to the cob to remove the kernels. Work slowly and steadily, rotating the ear as you cut to remove all kernels cleanly. The goal is to collect all the juicy, charred kernels without cutting into the cob. Repeat this process with each ear until all kernels are stripped and collected. Add these kernels directly to the bowl containing your dressing mixture.
- Combining Fresh Ingredients: To the bowl with corn and dressing, add the chopped scallions for a mild onion flavor and a fresh, crisp bite. Next, crumble the Cotija or feta cheese and sprinkle it evenly over the mixture, adding a salty, creamy texture that complements the sweetness of the corn. Chop the fresh cilantro finely and add it as well—its bright herbal notes are key to authentic Mexican flavors. Finally, add the diced jalapeño pepper to provide a touch of heat; if you prefer less spice, remove the seeds before dicing, or omit entirely. Sprinkle the smoked paprika or chili powder evenly over the salad, infusing it with a subtle smoky warmth. Add sea salt gradually, mixing and tasting as you go to balance the flavors perfectly.
- Final Toss and Serving: Using a large spoon or spatula, gently toss all the ingredients together until every kernel is well coated with the creamy dressing and herbs. Take care not to mash the corn—keep the texture intact for the best eating experience. At this point, you can serve the salad immediately to enjoy it warm with fresh, bright flavors. Alternatively, cover the bowl tightly with plastic wrap or transfer the salad to an airtight container and refrigerate for up to a few hours. Chilling the salad allows the flavors to meld beautifully, making it an excellent option for meal prep or entertaining. When ready to serve, give the salad a final stir, adjust seasoning if needed, and garnish with additional cilantro or a sprinkle of cheese for presentation.
Notes
- Use fresh, in-season corn for the sweetest, juiciest kernels.
- If fresh corn isn’t available, frozen corn can be sautéed or grilled as a substitute.
- For extra creaminess, add a spoonful of sour cream or Greek yogurt to the mayo.
- Adjust spice level by removing jalapeño seeds or using less jalapeño.
- Make vegan by omitting cheese or using a plant-based alternative.
- Roast the jalapeño with the corn for a smoky flavor, or use fresh for a brighter heat.
- Serve immediately or chill to let flavors meld; both options taste great.
- Store leftovers in an airtight container and consume within 2 days for best freshness.
Chef’s Secrets for Flavor Boost
One key to unlocking bold flavor in this salad is the grilling step.
Charred corn brings a natural sweetness and smoky complexity that canned or boiled corn simply can’t match.
Don’t rush this process—medium-high heat and proper turning ensure those coveted grill marks without burning.
For an added depth, lightly roast the jalapeño on the grill or stove before dicing to mellow its heat and infuse smokiness.
When mixing the dressing, using fresh lime zest and juice brightens the salad and balances the creaminess beautifully.
Finally, don’t underestimate the impact of fresh herbs and quality cheese—fresh cilantro and crumbly Cotija or feta elevate the texture and flavor profile to authentic Mexican street food status.
Serving Suggestions That Impress
This versatile Mexican Street Corn Salad is an ideal side for summer barbecues, pairing perfectly with grilled meats like chicken, steak, or fish.
It also works wonderfully as a light vegetarian main course when served alongside warm tortillas or avocado slices.
For a refreshing twist, serve it chilled on a bed of crisp lettuce or as a topping for tacos and nachos.
Garnish with extra cilantro, a sprinkle of chili powder, or a squeeze of fresh lime to enhance brightness before serving.
It’s also a great addition to picnic spreads and potlucks because it holds up well at room temperature and offers vibrant flavors that appeal to all palates.
Storage Tips for Best Freshness
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Because the salad contains fresh herbs, lime juice, and mayo, it’s best enjoyed relatively fresh to maintain its bright flavors and creamy texture.
Before serving leftovers, gently stir the salad to redistribute the dressing, and taste to adjust seasoning if needed, as the flavors may mellow over time.
Avoid freezing this salad, as the corn’s texture and creamy components can break down and become watery upon thawing.
To prep ahead, you can grill the corn and prepare the dressing separately, then combine just before serving to keep everything crisp and fresh.
Frequently Asked Questions Answered
1. Can I use frozen corn instead of fresh?
Yes, but fresh corn grilled on high heat delivers the best flavor and texture. If using frozen corn, thaw it and sauté in a hot pan to get some char before mixing with the dressing.
2. How spicy is this salad?
The heat depends on the jalapeño amount and whether you include the seeds. Removing seeds lowers the spice level. You can always adjust to your preference or omit jalapeño altogether.
3. Can I make this salad vegan?
Absolutely! Use vegan mayonnaise and omit the cheese or substitute with a plant-based cheese alternative to keep it creamy and dairy-free.
4. How long does this salad keep?
It’s best eaten within 1-2 days refrigerated. The fresh herbs and dressing lose their brightness after that, and the corn texture can soften.
5. What can I serve with this salad?
It pairs excellently with grilled proteins like chicken, steak, or fish. It also complements Mexican dishes such as tacos, burritos, or quesadillas, and is great for casual picnics or potlucks.
This recipe is inspired by loveandlemons and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
