Description
This easy Mexican street corn salad is a flavorful and vibrant summer side dish featuring grilled corn kernels tossed with a zesty, creamy dressing, fresh herbs, spicy jalapeño, and tangy cheese. Perfectly balanced with smoky paprika and lime, it’s a quick recipe that brings the iconic Mexican street food flavors to your table.
Ingredients
Corn
- 4 ears fresh corn, husked
- Extra-virgin olive oil, for brushing
Dressing and Mix-ins
- 1½ tablespoons mayo, or vegan mayo
- 1 garlic clove, minced
- Zest and juice of 1 lime
- ⅓ cup chopped scallions
- ¼ cup crumbled Cotija, or feta cheese
- ¼ cup finely chopped fresh cilantro
- ¼ teaspoon smoked paprika, or chili powder
- 1 jalapeño pepper, diced (optional: roast with corn)
- ¼ teaspoon sea salt
Instructions
- Preheat and Grill Corn: Preheat your grill pan or outdoor grill to medium-high heat. Brush each ear of corn with extra-virgin olive oil to prevent sticking and help achieve char marks. Grill the corn for about 2 minutes per side until you see nice char marks forming all around. Remove from grill and allow to cool slightly.
- Prepare Dressing: In a large mixing bowl, whisk together the mayonnaise, minced garlic, lime zest, and lime juice until smooth and combined. This dressing is the creamy, tangy base that will coat the corn kernels beautifully.
- Cut Kernels and Combine: Carefully slice the kernels off the grilled corn cobs using a sharp knife. Add the kernels directly into the bowl with the dressing. Toss gently to evenly coat each kernel.
- Add Fresh Ingredients and Season: Add the chopped scallions, crumbled Cotija or feta cheese, fresh cilantro, smoked paprika, diced jalapeño, and sea salt to the bowl. Mix everything together thoroughly to distribute all the flavors evenly. Taste and adjust seasoning if needed.
- Serve or Chill: The salad can be served immediately as a fresh, warm side dish or chilled in the refrigerator to let the flavors meld and serve cold. It’s delicious either way.
Notes
- For extra smoky heat, roast the jalapeño pepper alongside the corn before dicing it to add to the salad.
- Make this recipe vegan by using vegan mayo and omitting the cheese or substituting with a vegan cheese alternative.