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This Mexican Street Corn Salad is smoky, tangy and sweet with a hint of spice. Roasted corn, jalapenos, onions, cilantro and Cotija cheese are tossed in a creamy lime-infused dressing. The combination of flavors is pure perfection!
I am always on the search for good dinner menus and if you pair this Mexican Street Corn with our delicious Buffalo Chicken Enchiladas and you will have a killer weeknight dinner!
Hi, this is Kathy from Lemon Blossoms. I am so happy to be back as a contributor to Princess Pinky Girl. Today I am sharing with you this delicious and easy to make Mexican Street Corn Salad.
This corn salad is not only perfect served as a side dish any day of the week, but also a great dish for entertaining. Make it ahead and serve it at parties, BBQs or potlucks.
If you are going for a Tex-Mex theme for your summer party, take a look at our Crockpot Nacho Cheese Dip. It will compliment this Mexican Street Corn perfectly!
What is Mexican Street Corn Salad
This roasted corn salad is inspired by “Elotes” – the Mexican street version of corn on the cob. Elotes are delicious! Grilled corn is slathered in Mexican crema and mayonnaise, rolled in Cotija cheese and then seasoned with spices and fresh cilantro.
Ingredients for this Mexican Street Corn Salad Recipe
I love recipes that deliver maximum flavor with only a few ingredients. This roasted corn salad is definitely one of those recipes.
What is Crema and Cotija Cheese
Crema is often referred to as the “Mexican Sour Cream”. Although crema is a bit lighter and milder in flavor, I often substitute one for the other. Crema is readily available in most supermarkets but if you have sour cream handy, feel free to use it for this recipe.
Cotija cheese is a hard and crumbly cow’s milk cheese. It is named after the town of Cotija in Michoacan, Mexico. Good substitutes for Cotija cheese are Feta cheese and the more mild Queso Fresco.
How To Roast Corn
- In a Cast Iron Skillet: Heat a 10 inch cast iron skillet over medium high heat. When hot, add the corn kernels in a single layer and cook for about 3-4 minutes. Stir and cook until the corn is charred.
- You can use frozen corn as well. Just thaw out the corn and follow the instructions above.
- On the Grill: Shuck and clean the corn. You don’t have to worry about removing every piece of silk as it will burn on the grill. Heat your grill to medium hot. Place the corn directly on the grill. Grill turning occasionally for about 10 minutes or until charred and cooked through. See our great How to Grill Corn on the Cob Recipe!
- If pressed for time, use canned roasted corn. Drain it and you are done!
You can add extra ground cayenne pepper to the dressing if you want to make it spicy!
I love recipes that make entertaining easy. This Mexican Street Corn Salad can be made ahead and for me that is a huge plus!
The already tossed salad with the dressing keeps well for 2-3 days if refrigerated in an airtight container. The creamy dressing by itself will keep up to a week when refrigerated in an airtight container.
Mexican Street Corn Salad
- 2 (12 ounces) bags frozen corn, thawed or 5 to 6 ears of fresh corn
- 4 green onions, sliced
- ¼ cup red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- ¼ cup cilantro, chopped
- ½ cup Cotija cheese cut into small cubes
For the Dressing
- ¼ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 1 garlic clove, minced
- 2 tablespoons lime juice, freshly squeezed
- zest of 1 lime
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground cayenne pepper (optional)
- Salt and ground black pepper to taste
To Make the Dressing
- In a small bowl, mix all the dressing ingredients. Set aside or refrigerate, covered in an airtight container until ready to use.
Roast The Corn (skip this step if using canned roasted corn)
METHOD #1: In a Cast Iron Skillet or Regular Skillet (frozen corn)
- Heat a 10 inch cast iron skillet over medium high heat. When hot, add the corn kernels in a single layer and cook for about 3-4 minutes. Stir and cook until the corn is charred. You may have to repeat this process until all the corn is nicely charred.
METHOD #2: On a grill (on the cob)
- Shuck and clean the corn. You don’t have to worry about removing every piece of silk as it will burn on the grill.Heat your grill to medium high. Place the corn directly on the grill. Grill turning occasionally for about 10 minutes or until charred and cooked through.
- In a large bowl, mix the roasted corn, green onions, red onions, jalapeno, cilantro and cheese. Pour the dressing over the salad and toss well to combine. Serve.
More Great Easy Appetizer Recipes
Looking for an easy appetizer? This Beef Taco Ring made with Crescent Rolls is all that and more. Great appetizer for a crowd for your next party or game day!
If you’re looking for a crowd-pleasing appetizer that is sure to be a hit (and is super easy), this hot, cheesy Baked Spinach Artichoke Dip Recipe is it!