Flavorful Mexican Street Corn Salad
A refreshing and vibrant salad featuring roasted corn, tangy lime, and creamy goodness, perfect for summer BBQs and gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 6 ears fresh corn (or about 4-5 cups frozen corn kernels)
- 2 tablespoons vegetable oil
- 1/3 cup mayonnaise
- 2 tablespoons Mexican crema or sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped cilantro
- 1 jalapeño, finely diced
- 2 cloves garlic, minced
- Juice from 2 limes (plus extra wedges for serving)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 red onion, finely diced
- 1 avocado, diced
- 1/4 cup chopped fresh Mexican oregano or epazote
- A few dashes of your favorite hot sauce
Instructions
- Prepare the corn: If using fresh corn, shuck the ears and remove any silk. Heat a grill or grill pan over medium-high heat. Brush the corn with vegetable oil and char for about 10 minutes, turning occasionally. Let it cool slightly before cutting off the kernels.
- Mix the base: In a large bowl, combine the mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, garlic, and salt and pepper. Whisk until well-combined and creamy.
- Add the goodies: Fold in the charred corn, diced red onion, jalapeño, cilantro, crumbled cotija cheese, diced avocado, and chopped oregano. Mix until everything is evenly coated.
- Taste test: Adjust seasoning as needed with more lime juice, salt, pepper, or hot sauce.
- Chill: Let the salad sit in the fridge for at least 30 minutes before serving.
- Serve: Serve the salad chilled with lime wedges on the side.
Notes
Add avocado just before serving to prevent browning. Leftover salad can be stored in an airtight container in the fridge for up to 3 days.