- 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.
Mexican Street Corn Salad
A quick and flavorful Mexican street corn salad featuring smoky grilled corn, creamy mayo, fresh lime, spicy jalapeño, and tangy cheese—perfect as a vibrant summer side or a light, satisfying snack.
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
