Mexican Street Corn Salad
User Reviews
3.6
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
205 kcal
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Course
Salad
Mexican Street Corn Salad
Description
Mexican Street Corn Salad involves roasting ears of corn over high heat until they develop a charred, smoky surface and begin to steam. Once cooled, the kernels are sliced off and mixed with fresh baby arugula as a peppery base. The dressing is made by combining Mexican crema with freshly squeezed lime juice, which introduces a bright and tangy flavor that can be adjusted by adding more lime or thinning with water for drizzle consistency.
The warm corn scattered over the greens contrasts nicely with the cool, creamy dressing, while the crumbled cotija cheese adds a salty, crumbly element. Fresh cilantro leaves sprinkled throughout emphasize the herbal freshness. A light sprinkle of chile powder or smoked paprika on top adds subtle heat and smoky notes that echo the grilled corn.
This salad is best served immediately so the arugula stays crisp and the flavors remain vibrant. It pairs well as a side dish at barbecues or Mexican-inspired meals, bringing lively textures and complementary flavors.
Ingredients
- 4 arugula handfuls fresh baby, or one per serving
- 4 corn ears on the cob
- 1/2 cup Mexican crema substitute thinned down sour cream or creme fraiche
- lime several fresh
- 4 oz cotija cheese
- cilantro handful fresh
- chile powder or smoked paprika for garnish
Instructions
- Roast the ears of corn over a hot grill, or on the stove top. You can remove the husks, or keep them on, it doesn't matter. Roast them over high heat for about 15 minutes or so, turning every once in a while, until they start to steam and char. Put them aside to cool, just enough to handle.
- Mix the Mexican cream with the juice of 2 limes. Stir well and taste. If you like, you can add more lime juice for more of a citrus kick. If the mixture is too thick to drizzle, add a touch of water.
- When the corn is cool enough to handle, remove the husks, if necessary, and slice the kernels off with a sharp knife.
- Arrange the arugula in a wide shallow salad bowl. Scatter the warm corn over the top of greens, then crumble the cheese over the corn. Scatter the cilantro over all, and then drizzle with the crema dressing. Garnish with a sprinkle of chile powder, and serve with wedges of lime.
- Enjoy immediately because the warm corn will eventually wilt the arugula. If you want to make this slightly more ahead of time, chill the corn before adding it to the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 452mg | 19% |
| Potassium | 268mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 468IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 192mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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