Mexican Street Corn Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
156 kcal
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Course
Main Course, Appetizer
Mexican Street Corn Salad
Description
This salad starts with corn on the cob brushed with avocado oil and grilled over medium-high heat to achieve char marks that add smoky flavor. The kernels are sliced off and combined with halved cherry or grape tomatoes and diced or sliced jalapeños for heat. Fresh cilantro leaves and crumbly cotija cheese contribute herbal and creamy elements.
The dressing, made from avocado oil, lime juice, hot sauce, seasoning salt, and chili seasoning, provides tanginess, mild heat, and balanced seasoning. Tossing the vegetables in this dressing coats them lightly while allowing each ingredient’s texture to shine—crispness from the corn, juiciness from tomatoes, and a mild kick from jalapeños.
Ideal served immediately or chilled, this salad can accompany grilled meats or be enjoyed as a light side dish. The recipe allows grilling corn ahead of time, with kernels stored refrigerated and brought to room temperature before assembling, facilitating meal prep. Leftovers keep for up to three days refrigerated.
Substitutions for seasoning salts are suggested for those without specific spices. The salad’s freshness and layering of flavors make it a versatile, flavorful dish.
Ingredients
Dressing
- 3 tablespoons avocado oil
- 1 lime juiced
- 1 tablespoon hot sauce
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon chili seasoning
Corn Salad
- 5 corn husked, on the cob
- avocado oil for brushing
- 10 ounces tomatoes halved, cherry or grape
- 1-2 jalapeños diced or sliced
- cilantro leaves
- 1/4 cup cotija cheese crumbled
Instructions
- In a bowl or mason jar, combine the avocado oil, lime juice, hot sauce, salt, and chili. Stir or shake and set aside.
- Preheat a grill to medium-high heat. Brush the corn with avocado oil and grill until char marks form. Remove from grill and let cool.
- Slice the kernels off the corn and add to a large bowl along with the tomatoes and jalapeño. Drizzle in the dressing. Stir to coat, then add cilantro and cheese.
- Season to taste and serve immediately or chill until ready to serve.
Notes
- If you lack seasoned salt and chili seasoning, replace each with ½ teaspoon of kosher salt and your choice of chili powder for similar flavor.
- Grill the corn up to one day ahead, storing kernels in an airtight container refrigerated; allow to come to room temperature before making the salad for best flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days and serve chilled or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 338mg | 14% |
| Potassium | 317mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 24mg | 27% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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