This fresh Mexican Street Corn Salad combines the classic authentic flavors of the popular street food with some simple and fresh flavors to create a tangy, spicy, and deliciously creamy side dish perfect for potlucks and summer picnics.
Course Side Dish
Cuisine American, Mexican
Keyword Mexican Street Corn Salad
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 8servings
Calories 179kcal
Author Michelle
Ingredients
2tablespoonlight olive oil
6medium ears of corncut off the cob (about 4 cups of kernels)
1jalapenoseeded and chopped
¼cupsour cream (or Mexican crema)
2tablespoonsmayonnaise
¼cupfreshly squeezed lime juice
1tablespoonTajinplus more for garnish
1teaspoonchili powder
½teaspoonsaltor more to taste
½red onionchopped
½English cucumbersliced and quartered
⅓cupchopped cilantroplus more for topping
½cupcotija cheese or queso frescoplus more for topping
Instructions
Heat the butter in a large skillet over medium heat.
Add the corn, and then spread into an even layer. Cook for 10-15 minutes with a lid on, stirring very occasionally, until corn is mostly toasted.
Transfer to a large bowl and let cool for a few minutes.
In a small bowl, add red onion and cover with cold water. Set aside.
In a separate medium mixing bowl, add mayonnaise, crema or sour cream, lime juice, Tajin, chili powder, and salt, and whisk together.
Add the dressing, red onions (drained and patted dry), cucumber, half the cilantro, and half the cheese to the corn, and stir to incorporate. Taste and add salt as needed.
Top with remaining cheese and cilantro and more Tajin. Serve immediately or cover and chill until ready to serve.
Video
Notes
Use 4 cups of thawed frozen corn instead of fresh ears.
Don't have to char the corn but it's highly recommended for extra flavor.
Storage: Store covered in the refrigerator for up to 4 days.