Mexican Street Corn Salad
User Reviews
4.5
Mexican Street Corn Salad
Description
This salad features corn, either grilled fresh ears or roasted frozen corn, combined with diced red onion, minced garlic, and seeded jalapeño for gentle heat. Cotija cheese adds salty, crumbly texture reminiscent of feta, complemented by a dressing that balances creaminess from yogurt and mayonnaise with acidity from fresh lime juice and smoky spices including chili powder and paprika.
The dressing is stirred together with fresh cilantro and tossed with the corn mixture to enhance the freshness and herbal notes. The salad’s flavor contrasts sweet corn with savory and tart elements, alongside a mild spicy kick, while the creamy dressing binds the components.
It's versatile to serve right away warm or after chilling for flavors to meld. Leftovers can keep in the refrigerator for three to four days. The recipe offers substitutions for dairy-free versions using vegan mayo and dairy-free cheeses, as well as a cooking alternative to imitate fire-roasting by pan-sautéing frozen sweet corn until browned.
If frozen fire-roasted corn is unavailable, sauté frozen sweet corn with olive oil until browned to mimic the roasted flavor.To make this dish dairy-free, swap regular mayo for vegan mayo, use plain coconut yogurt, and select a dairy-free cheese.Fresh cilantro and cotija cheese can be adjusted for topping to preference.
Ingredients
- 4 ears of fresh sweet corn or 16 oz bag frozen fire-roasted corn*
- ½ cup red onion diced
- 1 jalapeño seeded and diced (about 1 Tablespoon)
- 2 cloves garlic minced
- ¼ cup cotija cheese plus more for topping (feta or parmesan also work)
- 2 Tablespoons yogurt plain, Greek
- 2 Tablespoons mayonnaise
- 2 Tablespoons lime juice juice of 1 lime, fresh
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon salt sea salt
- ¼ teaspoon black pepper ground
- ⅓ cup cilantro plus more for topping, chopped, fresh
Instructions
- For grilled corn: Husk ears of corn and preheat grill to medium-high heat. Brush corn ears with olive oil and grill for about 2 minutes per side. Remove from grill and let cool before using a knife to cut the corn kernels off the cob into a bowl.
- For frozen corn: Put frozen corn in a colander. Run water over the corn until it’s thawed. Drain well. Or place in a skillet over medium heat and cook until warm.
- Add corn kernels, onion, garlic, jalapeño, and cotija cheese to a large bowl. Toss to combine.
- In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, sea salt, pepper and cilantro until combined.
- Drizzle dressing over the salad ingredients and toss to combine. Top with additional cilantro and cheese. Serve right away or chill in the fridge until ready to serve. This salad can be served warm or cold. Leftovers will keep in the fridge for 3-4 days.
Notes
- If you don't have fire-roasted frozen corn, sauté regular frozen sweet corn with olive oil until it starts to brown for added flavor.
- For dairy-free options, use vegan mayonnaise, plain coconut yogurt, and substitute with dairy-free cheese equivalents.
- Fresh cilantro and cotija cheese can be added to taste for garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 185kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 5mg | 2% |
| Sodium | 137mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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