Mexican Street Corn Salad

This Mexican Street Corn Salad transforms the beloved flavors of traditional Mexican street food into a vibrant and easy-to-make side dish. Perfect for summer barbecues, picnics, or casual weeknight dinners, this salad combines sweet corn with zesty lime, fresh herbs, and creamy cotija cheese. Each bite bursts with flavor, making it a standout addition to any meal.

Why You’ll Love This Recipe

• Quick and Easy: With just 20 minutes of prep and cook time, this salad is perfect for busy days.
• Flavorful: The combination of spices and fresh ingredients creates a deliciously unique taste that will impress your guests.
• Versatile: Serve it as a side dish at barbecues, family gatherings, or enjoy it as a light lunch.
• Gluten-Free: This salad is made without gluten-containing ingredients, making it suitable for everyone.
• Nutritious: Packed with fresh vegetables and nutrients, it’s a healthy choice that doesn’t compromise on flavor.

Tools and Preparation

To make this Mexican Street Corn Salad efficiently, having the right tools on hand is essential. Here are some must-have kitchen items for this recipe.

Essential Tools and Equipment

• Large mixing bowl
• Saute pan
• Cutting board
• Sharp knife
• Small mixing bowl

Importance of Each Tool

• Large mixing bowl: Provides ample space to combine all ingredients without spilling.
• Saute pan: Ideal for charring the corn to enhance its sweetness and flavor.
• Sharp knife: Ensures safe and efficient cutting of vegetables.

Ingredients

This Mexican Street Corn Salad turns the classic Mexican street food into a delicious and easy to make side dish!

For the Salad Base

• 4 cups corn (approximately 24 oz frozen)
• 1 tablespoon olive oil
• 1 red bell pepper (diced)
• 1 bunch fresh cilantro (minced, a few leaves left for garnish)
• 1 jalapeno (diced)
• 1/2 large red onion (diced)
• 2/3 cup cotija cheese (shredded)

For the Dressing

• 3 tablespoons sour cream
• 2 tablespoons mayonnaise
• 4 tablespoons fresh lime juice (approximately 2 limes)
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili powder

For Garnish

• A few leaves of fresh cilantro

How to Make Mexican Street Corn Salad

Step 1: Sauté the Corn

Heat olive oil in a saute pan over medium-high heat. Add the corn and cook until it gets slightly charred—this should take about 7-10 minutes. Once done, transfer it to a large mixing bowl and set aside.

Step 2: Combine Vegetables

In the same bowl with the corn, add the diced red bell pepper, jalapeno, minced cilantro, and diced red onion. Mix everything together until well combined.

Step 3: Make the Dressing

In a small mixing bowl, combine sour cream, mayonnaise, lime juice, cumin, paprika, kosher salt, and chili powder. Whisk until smooth.

Step 4: Dress the Salad

Pour the dressing over the corn mixture in the large bowl. Stir well to ensure everything is coated evenly. Add half of the cotija cheese and mix again to incorporate.

Step 5: Final Touches

Sprinkle the remaining cotija cheese on top along with some reserved cilantro leaves for garnish.

Step 6: Serve or Store

You can serve immediately or cover and refrigerate for up to 8 hours before serving. Enjoy your flavorful Mexican Street Corn Salad!

How to Serve Mexican Street Corn Salad

This vibrant Mexican Street Corn Salad is a versatile dish that can elevate any meal. Whether you serve it at a barbecue or as part of a family dinner, it pairs beautifully with a variety of main courses.

As a Standalone Dish

• Chilled Option: Serve the salad cold for a refreshing dish on hot days.
• Garnished: Top with extra cilantro and cotija cheese for enhanced flavor and presentation.

With Grilled Meats

• Grilled Chicken: This salad complements the smoky flavors of grilled chicken perfectly.
• Steak Tacos: Pair it with steak tacos for a hearty meal that captures the essence of Mexican cuisine.

As a Side Dish

• Burgers: Serve alongside burgers for a unique twist on traditional sides.
• Fish Tacos: The freshness of the salad balances out the richness of fried fish.

At Parties

• Potluck Favorite: Bring this salad to gatherings; it’s always a crowd-pleaser.
• Taco Bar Addition: Include it in a taco bar setup for guests to enjoy as a topping or side.

How to Perfect Mexican Street Corn Salad

To ensure your Mexican Street Corn Salad is always delicious, consider these simple tips.

• Bold Flavoring: Use fresh lime juice and spices to enhance the flavor profile.
• Char Your Corn: Charring the corn adds depth and smokiness; don’t skip this step!
• Fresh Ingredients: Opt for fresh vegetables and herbs whenever possible for vibrant taste.
• Adjust Creaminess: Modify sour cream and mayo amounts based on preference for creaminess.
• Rest Before Serving: Allow the salad to rest briefly after mixing; this helps flavors meld together.

Best Side Dishes for Mexican Street Corn Salad

This Mexican Street Corn Salad pairs well with many delightful side dishes, enhancing your meal experience. Here are some great options:

1. Guacamole: Creamy avocado dip that adds richness and pairs well with the salad’s zest.
2. Chips and Salsa: Crunchy tortilla chips with fresh salsa create an enjoyable textural contrast.
3. Black Bean Salad: A protein-packed option that complements the corn’s sweetness nicely.
4. Mexican Rice: Fluffy rice seasoned with spices rounds out your meal perfectly.
5. Quesadillas: Cheesy quesadillas offer a comforting addition next to your refreshing salad.
6. Roasted Vegetables: Seasoned roasted veggies provide an earthy balance to the fresh flavors of the salad.

Common Mistakes to Avoid

When preparing Mexican Street Corn Salad, it’s easy to make small errors that can affect the flavor and texture. Here are some common mistakes to watch out for:

• Using frozen corn without cooking: Always sauté the corn to enhance its sweetness and bring out the flavors. Cooking it lightly gives a delightful char that elevates the salad.

• Overdressing the salad: Adding too much dressing can make your salad soggy. Start with a moderate amount and add more as needed to achieve your desired creaminess.

• Neglecting seasoning: Failing to season properly can leave your salad bland. Make sure you include salt, cumin, and paprika to bring out all the flavors in the ingredients.

• Skipping fresh herbs: Fresh cilantro adds a vital burst of flavor. Don’t skip it; instead, use fresh herbs for the best taste and aroma.

• Not letting it chill: Serving immediately may not allow flavors to meld. Letting it sit in the fridge for at least an hour enhances the overall taste of your Mexican Street Corn Salad.

Refrigerator Storage

• Store in an airtight container.
• Will last for up to 3 days in the refrigerator.
• Keep away from strong-smelling foods to avoid flavor transfer.

Freezing Mexican Street Corn Salad

• Not recommended for freezing due to potential texture changes.
• If necessary, freeze dressing separately from vegetables.
• Thaw overnight in the refrigerator before use if frozen.

Reheating Mexican Street Corn Salad

• Oven: Preheat to 350°F (175°C) and heat covered for about 10-15 minutes. This method helps maintain texture.
• Microwave: Heat in short intervals (30 seconds) on medium power. Stir between intervals until warmed through.
• Stovetop: Gently reheat over low heat in a pan while stirring frequently to avoid burning.

Frequently Asked Questions

What is Mexican Street Corn Salad?

Mexican Street Corn Salad is a delicious side dish inspired by traditional Mexican street food. It features grilled corn mixed with fresh vegetables, herbs, cheese, and a creamy dressing.

How long does Mexican Street Corn Salad last?

When stored properly in the refrigerator, this salad lasts up to 3 days. Enjoy it fresh for optimal taste!

Can I customize my Mexican Street Corn Salad?

Absolutely! You can add ingredients like black beans or avocado for extra flavor and nutrition. Adjust spiciness by varying jalapeno amounts based on preference.

Is this recipe gluten-free?

Yes, Mexican Street Corn Salad is naturally gluten-free! It’s a great option for those with gluten sensitivities or dietary restrictions.

Final Thoughts

Mexican Street Corn Salad is an appealing blend of flavors that makes it perfect as a side dish or even a light main course. Its versatility allows you to customize it based on your preferences or what you have on hand. Give this easy recipe a try, and enjoy a refreshing taste of Mexico right at home!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mexican Street Corn Salad

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• Author: Aileen
• Total Time: 20 minutes
• Yield: Serves 6

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Description

Mexican Street Corn Salad is a delightful and vibrant dish that captures the spirit of traditional Mexican street food in an easy-to-make salad. This recipe brings together sweet corn, zesty lime juice, and creamy cotija cheese, creating a burst of flavor that is perfect for summer barbecues, picnics, or casual weeknight dinners. The combination of fresh herbs and spices elevates the taste, making it a standout side dish that pairs well with grilled meats and tacos. Ready in just 20 minutes, this gluten-free option is not only quick to prepare but also nutritious, making it a favorite for gatherings and family meals alike.

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Ingredients

Scale 1x2x3x

• 4 cups corn (approximately 24 oz frozen)
• 1 tablespoon olive oil
• 1 red bell pepper (diced)
• 1 bunch fresh cilantro (minced)
• 1 jalapeno (diced)
• 1/2 large red onion (diced)
• 2/3 cup cotija cheese (shredded)
• 3 tablespoons sour cream
• 2 tablespoons mayonnaise
• 4 tablespoons fresh lime juice (approximately 2 limes)
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili powder

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Instructions

1. Heat olive oil in a sauté pan over medium-high heat. Add corn and cook until slightly charred (about 7-10 minutes), then transfer to a large mixing bowl.
2. In the bowl with corn, mix in diced red bell pepper, jalapeno, minced cilantro, and diced red onion.
3. In a separate small bowl, whisk together sour cream, mayonnaise, lime juice, cumin, paprika, kosher salt, and chili powder until smooth.
4. Pour the dressing over the corn mixture and stir to coat evenly. Add half of the cotija cheese and mix again.
5. Top with remaining cotija cheese and reserved cilantro leaves for garnish.
6. Serve immediately or refrigerate for up to 8 hours before serving.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 280
• Sugar: 6g
• Sodium: 360mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 15mg