Go Back

Mexican Street Corn Salad

Who doesn't love that authentic flavor from a buttery cob of corn roasted on the open flame of the grill and smothered with chili powder, lime and, Cotija cheese? This pretty corn salad is reminiscent of a crisp bite off a cob but so much easier to make. It will be a great addition to your next summer barbecue or on a simple taco Tuesday. The recipe is below. Enjoy!
Print Recipe Pin Recipe

Ingredients
  

  • 2 Ears of Corn
  • 1/2 Jalapeno Finely Diced
  • 1/2 Poblano Pepper Finely Diced
  • 1/4 Cup Minced Red Onion
  • 1/3 Cup Chopped Cilantro
  • 1 Clove Minced Garlic
  • 1/4 Cup Chopped Green Onions
  • 1/3 Cup Cotija or Feta Cheese

Dressing

  • 1 Tablespoon of Mayonnaise
  • 1/2 Tablespoon of Olive Oil
  • Juice from 1 Entire Lime
  • 1/2 Tablespoon of Sour Cream
  • 1/3 Teaspoon of Chili Powder
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Cayenne Pepper Optional

Instructions
 

  • Husk the corn and wash in cold water
  • Place directly on the grill grate over medium high heat
  • Roll the corn as it begins to lightly brown
  • Once the corn is charred lightly on all sides and you can easily prick it with a fork. you should still have juice from the kernel. Remove it and plunge it into an ice water bath.
  • Holding the corn stock, slice away the kernel from the cob in long strokes of your knife. I found doing this sideways was less messy than holding the cob straight up and down.
  • Break the kernels up in the bowl with your hands.
  • Add all the ingredients with the exception of the cheese. Mix, them add the cheese turning the salad with one or two turns of a spoon.
  • Mix the dressing and place in the refrigerator along side the salad until ready to serve.
Tried this recipe?Let us know how it was!