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–+ servings

Easy Mexican Street Corn Salad Recipe

This easy Mexican Street Corn Salad recipe combines smoky charred corn with a creamy, tangy dressing and fresh vegetables.
It's a perfect side dish that can be served chilled or at room temperature, offering a refreshing take on the classic street food.
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Prep Time 10 minutes
Cook Time 7 minutes
Course Salad, Side Dish
Cuisine Mexican-Inspired
Servings 6

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.
Keyword Creamy Mexican salad recipe, Easy corn salad recipe, easy recipes, Easy summer recipes, Quick corn side dish, Simple Mexican street corn salad
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