Description
This vibrant Mexican Street Corn Salad combines sweet corn, tangy lime, and salty Cotija cheese for a refreshing dish that captures the essence of summer. Perfect as a side or topping, it’s a quick and delightful addition to any meal.
Ingredients
Scale
- 4 ears of fresh corn, husked
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 1 tablespoon fresh lime juice (about 1 lime)
- 1 teaspoon lime zest
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped fresh cilantro (adjust to taste)
- 1/4 cup diced red onion (optional for added crunch and flavor)
- Additional lime wedges for serving
Instructions
- Start by heating a grill or grill pan over medium-high heat. Brush the husked corn with olive oil to ensure even cooking. You want to see a light shimmer on the corn when it’s ready — about 2 minutes should do.
- Place the corn on the grill. Cook for about 10-12 minutes, turning occasionally, until the corn is charred and tender. You'll know it's done when you see nice grill marks and the kernels are slightly soft but still have a bit of crunch.
- Once grilled, remove the corn from the heat and let it cool for about 10 minutes. This is essential; you don’t want to burn your fingers while cutting off the kernels!
- Using a sharp knife, carefully cut the kernels off the cob. Hold the cob upright in a bowl to catch any flying kernels. Ensure you get as much as possible without removing too much of the cob itself.
- In a large mixing bowl, combine the corn kernels, salt, black pepper, smoked paprika, and chili powder. Stir gently to mix all the spices evenly through the corn.
- Add in the mayonnaise, sour cream (or Greek yogurt), lime juice, and lime zest. Fold these ingredients gently until the corn is well coated. The mixture should be creamy but not soupy. Take care not to mash the corn kernels.
- Finally, fold in the crumbled Cotija cheese, chopped cilantro, and diced red onion if using. This adds a delightful crunch and extra flavor. Taste and adjust the seasoning if needed; a sprinkle of extra lime juice might just brighten it up!
- Serve the salad immediately, garnished with additional lime wedges for those who like an extra citrus kick. If you prefer, chill the salad in the refrigerator for about 30 minutes to allow flavors to meld.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: For the best flavor, use fresh, in-season corn. If unavailable, frozen corn can be a good alternative. Allow the salad to sit for at least 30 minutes before serving to enhance the flavors.