Description
A vibrant and flavorful Mexican Street Corn Salad featuring charred corn kernels mixed with fresh vegetables and a creamy, spiced dressing, topped with crumbled Cotija cheese for an authentic taste. This easy-to-make salad is perfect as a side dish or light meal, bursting with smoky, tangy, and slightly spicy flavors.
Ingredients
Scale
Corn and Vegetables
- 4 cups fresh corn kernels (approximately 5 ears) or frozen/thawed/canned, drained
- 1 cup cherry tomatoes, quartered
- 1/2 English cucumber, diced
- 1/2 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
Dressing
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 clove garlic, minced
- Juice of 1 lime (about 2 tablespoons)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Toppings and Garnish
- 1/2 cup crumbled Cotija cheese or feta
- Extra cilantro
- Lime wedges
- Chili powder (for serving)
Instructions
- Char the Corn: Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, approximately 5 to 7 minutes. Allow to cool slightly to maintain texture and flavor.
- Combine Vegetables: In a large mixing bowl, combine the charred corn, quartered cherry tomatoes, diced cucumber, finely chopped red onion, minced jalapeño, and chopped fresh cilantro. Mix gently to distribute ingredients evenly.
- Prepare Dressing: In a separate small bowl, whisk together mayonnaise, sour cream, smoked paprika, chili powder, ground cumin, minced garlic, lime juice, kosher salt, and black pepper until smooth and well blended to create the creamy, flavorful dressing.
- Dress the Salad: Pour the prepared dressing over the vegetable mixture. Toss thoroughly but gently to ensure every ingredient is evenly coated with the dressing without bruising delicate vegetables.
- Add Cheese: Gently fold in the crumbled Cotija cheese, taking care to preserve its crumbly texture and to evenly distribute the cheese throughout the salad.
- Serve and Garnish: Transfer the salad to a serving bowl. Garnish with extra fresh cilantro, a light sprinkle of chili powder, and lime wedges. Serve immediately for the freshest flavor or chill in the refrigerator to serve cold according to preference.
Notes
- For a smoky depth, you can char corn over an open flame or grill instead of using a skillet.
- Adjust the amount of jalapeño to control the heat level.
- The salad can be made a few hours in advance and refrigerated; add cheese and garnish just before serving.
- Frozen or canned corn works well if fresh corn is unavailable; just ensure it is drained and patted dry before charring.
- Substitute Cotija cheese with feta for a similar salty tang if needed.
