Mexican Street Corn Salad
You’ll love this Mexican Street Corn Salad, packed with grilled corn, cotija cheese, cilantro, and a zesty lime flavor. Trust me, one bite and you’ll be hooked just like I was!
Serve it on top of fried chicken tacos or all by itself as a summer salad. So, grab your ingredients and let’s get cooking!
- This salad combines crisp grilled corn kernels with green onions, jalapeno, lime and fresh cilantro, creating a burst of flavors and textures in every bite.
- Coated in a creamy dressing made with mayonnaise, lime juice, and spices, this salad offers the perfect balance of creaminess and tanginess that will keep you coming back for more.
- This recipe is a breeze to whip up, and is even better if you make it in advance and keep it in the refrigerator until you are ready to eat it making it perfect for busy weeknights or dinner with friends and family.
Ingredients You’ll Need
- Corn kernels – I used 2 ears of fresh corn on the cob that was grilled to add a little char but you could use canned or frozen corn kernels if desired.
- Mayonnaise – You can use Greek yogurt for a lighter option.
- Lime – Fresh lime juice and zest.
- Green onions
- Jalapeno – Diced. Remove the seeds and membrane to lower the heat.
- Chili powder and salt
- Garnish – Cotija cheese, cilantro, lime wedges, and Tajin.
Helpful Tips
- Mix it all up and store in the refrigerator until ready to serve.
- Leave the seeds and membrane of the jalapeno in if you like a lot of heat. Remove it all together if you want a more mild flavor.
- If using a can of corn, you can char it by putting it in the oven on a baking sheet. Bake at 400° F(205°C) for 20-30 minutes stirring every 10 minutes until the desired amount of char is achieved.
