If you’re looking for a dish that’s bursting with flavor and comes together quickly, this Mexican street corn salad is the ultimate choice. Whether you’re hosting a summer barbecue, need a fresh side dish, or want an easy recipe to upgrade your weeknight meals, this is the one to try.
Inspired by the vibrant street food culture of Mexico, this recipe delivers smoky, tangy, and creamy flavors in every bite.
Why This Easy Recipe Is a Must-Try
This dish is not only easy to prepare but also packed with bold flavors that will excite your taste buds. Grilled corn takes center stage, offering a slightly smoky char, while a creamy, spiced dressing ties everything together.
It’s a versatile salad that’s perfect for potlucks, family dinners, or as a crowd-pleasing side at any gathering.
Unlike other recipes that might take hours, this one can be ready in under 30 minutes, making it ideal for busy cooks. Plus, it’s a fantastic way to use fresh summer corn or frozen kernels when fresh isn’t available.
Key Ingredients That Make It Shine
- Charred Corn: This is the star of the dish, providing a smoky flavor that elevates the salad.
- Creamy Dressing: A blend of sour cream, mayonnaise, lime juice, and spices like cumin and cayenne pepper gives this salad its signature tangy and slightly spicy taste.
- Fresh Additions: Red bell pepper, onion, and cilantro add crunch and freshness, creating a perfect balance.
- Cotija Cheese: This crumbly, salty cheese is a traditional topping that completes the dish. Feta can be a great substitute if needed.
These simple yet flavorful ingredients come together effortlessly, proving that easy recipes can still feel gourmet.
Tips for Making It Your Own
Customizing this salad to fit your preferences or dietary needs is straightforward. Here are a few ideas:
- Make It Vegan: Swap the mayonnaise and sour cream for plant-based versions, and use vegan feta or nutritional yeast in place of cotija cheese.
- Spice It Up: Add more cayenne or a diced jalapeño for an extra kick.
- Keep It Mild: Skip the jalapeño and cayenne altogether if you prefer a milder dish.
- Add Protein: Mix in black beans or grilled chicken for a heartier version that works as a main dish.
These adjustments ensure the recipe works for various tastes and occasions while keeping it easy and adaptable.
How to Serve & Store
This salad is versatile when it comes to serving. It’s delicious at room temperature or chilled, making it an excellent choice for outdoor gatherings or meal prep.
Pair it with grilled meats, tacos, or even enjoy it as a standalone snack. If you have leftovers, store them in an airtight container in the fridge for up to a day. The flavors meld beautifully as they sit, making them even tastier the next day.
Pro Tips for Perfect Results
- Use fresh corn whenever possible for the best flavor. If fresh isn’t available, frozen corn works well—just thaw and pat dry before charring.
- Don’t skip the lime juice! Its acidity brightens the salad and balances the creamy dressing.
- To save time, prep your veggies and dressing while the corn cooks. This makes the whole process smooth and efficient.
Why You’ll Keep Coming Back to This Recipe
This Mexican street corn salad is one of those recipes you’ll find yourself making again and again. It’s simple to prepare, loaded with flavor, and endlessly adaptable.
With just a few basic ingredients and minimal effort, it’s the kind of easy recipe that feels like a win in the kitchen.
Try it for your next meal and see why this dish is a favorite for so many!
Easy Mexican Street Corn Salad Recipe
Equipment
- Large nonstick skillet
- Small bowl
- Knife
- Cutting board
Ingredients
For the Charred Corn:
- 2 tablespoons extra-light olive oil
- 6 ears of corn shucked, kernels removed (about 4 ½ cups)
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
For the Dressing:
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon finely minced garlic 1 to 2 cloves
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground cumin
For the Salad:
- 1 red bell pepper stemmed, seeded, and finely diced (about 1 cup)
- ½ cup finely diced red onion
- ½ cup finely chopped fresh cilantro leaves plus more for garnish
- 1 medium jalapeño stemmed, seeded, and finely diced (optional)
- ½ cup crumbled cotija cheese plus more for garnish
Instructions
- Char the Corn: Heat a large nonstick skillet over medium-high heat and add the olive oil. When the oil is shimmering, spread the corn evenly in the skillet. Season with salt and pepper. Let the corn sit undisturbed for 2 minutes to char, then stir and cook for another 2 minutes. Continue stirring for a total of 5 to 7 minutes, until the corn is tender and any starchiness is cooked off. Transfer to a large bowl and let it cool to room temperature.
- Prepare the Dressing: In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic, cayenne, and cumin. Stir until smooth and set aside for the flavors to meld.
- Assemble the Salad: To the cooled corn, add the diced bell pepper, red onion, cilantro, and jalapeño if using. Pour in the dressing to taste (typically most of it), and toss to coat. Fold in the cotija cheese. Garnish with additional cilantro and cotija cheese before serving.
- Serve: Serve immediately or refrigerate for up to 1 day in advance.
Notes
- Pro Tips: Use a stiff brush to remove corn silk before cutting off kernels. To easily cut kernels, stand the cob vertically in a bowl and run a knife down the sides.
- Cheese Substitute: If cotija cheese is unavailable, feta can be used for a similar tangy flavor.
- This salad pairs well with grilled meats or as a topping for tacos.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.