Mexican Street Corn Salad
User Reviews
5
Mexican Street Corn Salad
Description
This salad starts by rubbing ears of corn with olive oil and seasoning them with smoked paprika, cumin, and salt. Grilling the corn over medium heat until evenly charred enhances the natural sweetness and adds a smoky depth to the kernels. Once slightly cooled, the corn kernels are cut off the cob and combined in a bowl with fresh lime juice, chopped cilantro, and crumbled cotija cheese, also known as queso fresco, which adds a salty, creamy contrast.
The result is a vibrant side dish with a balance of smoky, tangy, and fresh flavors alongside creamy and salty textures. It works well alongside grilled meats, tacos, or as part of a picnic or potluck spread.
Variations include roasting or boiling the corn if grilling is not preferred, using frozen corn sautéed with seasonings, and substituting bottled lime juice if fresh is unavailable. The salad can be made ahead and refrigerated, with lime, cilantro, and cheese added fresh just before serving to preserve brightness.
Ingredients
- 4 corn on the cob husks removed
- 2 teaspoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- lime juice of 1
- cilantro roughly chopped, handful
- 2-3 tablespoons cotija cheese crumbled; also known as queso fresco
Instructions
- Rub olive oil all over the corn. Season corn all over with smoked paprika, cumin, salt, and rub all over with your fingertips.
- Grill over medium heat 10-12 minutes, turning throughout.
- Allow corn to cool slightly, then cut corn off the cob and combine in a bowl along with lime juice, cilantro, and cheese and give it a good toss before serving.
Notes
- Turn the corn frequently during grilling to ensure even cooking and development of smoky flavor.
- If not grilling, you can roast or boil the corn; add seasonings when tossing the salad if boiling.
- Frozen corn can be used by searing kernels in a hot skillet with the spices.
- Bottled lime juice can substitute fresh lime juice if necessary.
- Prepare the salad ahead and refrigerate for 2–3 days; add lime, cilantro, and cheese just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 5mg | 2% |
| Sodium | 268mg | 11% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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