Description
This easy Mexican street corn salad is a flavorful and vibrant summer side dish that combines charred grilled corn kernels with a creamy, spicy, and tangy dressing. Enhanced with lime, jalapeño, cotija cheese, and fresh herbs, it’s perfect for barbecues or casual meals and can be served immediately or chilled.
Ingredients
Corn and Vegetables
- 4 ears fresh corn, husked
- 1 jalapeño pepper, diced (optional: roast alongside corn)
- ⅓ cup chopped scallions
- ¼ cup finely chopped fresh cilantro
Dressing and Seasonings
- Extra-virgin olive oil, for brushing
- 1½ tablespoons mayo or vegan mayo
- 1 garlic clove, minced
- Zest and juice of 1 lime
- ¼ cup crumbled Cotija or feta cheese (omit for vegan)
- ¼ teaspoon smoked paprika or chili powder
- ¼ teaspoon sea salt
Instructions
- Preheat Grill: Preheat a grill or grill pan to medium-high heat to prepare for charring the corn, which brings out a smoky and sweet flavor essential for the salad.
- Grill the Corn: Brush the corn with extra-virgin olive oil to prevent sticking and enhance browning. Grill the corn for about 2 minutes on each side until you see char marks forming, which adds depth to the flavor. Remove from the grill and let cool slightly.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, minced garlic, lime zest, and lime juice to create a bright, zesty creamy base for the salad.
- Cut Corn Kernels: Once the grilled corn is cool enough to handle, slice the kernels off the cob directly into the bowl with the dressing. This ensures the dressing coats all the kernels evenly.
- Combine Ingredients: Add the chopped scallions to the bowl and stir to coat all the ingredients. Then mix in the crumbled Cotija cheese, chopped cilantro, smoked paprika, diced jalapeño, and sea salt for a harmonious blend of smoky, spicy, and fresh flavors.
- Season and Serve: Taste the salad and adjust seasoning if needed. Serve immediately to enjoy the freshest flavor, or chill in the refrigerator until ready to serve for a refreshing cold salad.
Notes
- Roasting the jalapeño alongside the corn adds a smoky depth to the pepper’s flavor.
- Make this recipe vegan by omitting the cheese or use vegan cheese alternatives.
- Use vegan mayo to make the salad fully plant-based.
- For milder heat, remove jalapeño seeds before dicing.
- Grilled corn can be prepared on an outdoor grill or indoor grill pan.
