Mexican Street Corn Salad (Print Format)
Sweet charred corn, creamy dressing, cotija cheese, and zesty lime create an irresistible, fresh side dish.
# Ingredients:
→ Main Ingredients
01 -
4 cups fresh corn kernels (grilled or pan-roasted)
02 -
1/4 cup mayonnaise
03 -
1/2 cup crumbled cotija cheese (or feta/queso fresco)
04 -
2 tablespoons lime juice (freshly squeezed)
05 -
1 teaspoon chili powder
06 -
1 clove garlic (minced)
07 -
1/4 cup chopped fresh cilantro
08 -
1 small jalapeño, diced (adjust to taste)
09 -
1/4 cup finely chopped red onion
10 -
Salt (to taste)
11 -
Pepper (to taste)
# Steps:
01 -
Heat a dry skillet or grill pan over medium-high heat. Add the corn and cook until it starts to char in spots, stirring occasionally. This takes about 6 to 8 minutes. Let it cool slightly before mixing.
02 -
In a large bowl, whisk together mayonnaise, lime juice, chili powder, garlic, salt, and pepper until smooth.
03 -
Add the cooked corn, cotija cheese, cilantro, jalapeño, and red onion to the bowl with the dressing. Toss well to coat all ingredients evenly.
04 -
Taste the salad and adjust seasoning with additional salt, lime juice, or chili powder as needed. Chill for 10 to 15 minutes before serving or serve immediately.
# Tips:
01 -
To maximize flavor, ensure the corn is well charred for a smoky essence.
02 -
Use fresh lime juice rather than bottled for a more vibrant flavor.