Mexican Street Corn Salad
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
350 kcal
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Course
Main Course, Salad, Lunch
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Cuisine
Mexican
Mexican Street Corn Salad
Description
This salad starts by charring fresh or frozen corn kernels in olive oil over high heat to develop smoky, slightly crisp edges that enhance the flavor profile. The corn is then combined with diced red bell pepper, finely chopped red onion, chopped fresh cilantro, green onions, and diced jalapeño, providing brightness, crunch, and a subtle spicy kick. Creamy components like sour cream and mayonnaise are folded in to create a rich, cohesive texture.
Spices including ground cumin and smoked paprika add earthiness and depth, while fresh lime juice brightens the overall taste. Cotija or feta cheese crumbled on top brings a salty tang that complements the other ingredients. This salad can serve as a side dish or a topping for grilled meats and tacos.
For best flavor, allow the salad to rest briefly after mixing so the seasoning melds. It stores well for up to two days refrigerated in an airtight container, and the salad can be customized by adjusting spice levels or swapping cheeses to suit taste preferences.
Ingredients
- 4 cups corn about 5 ears, cut from the cob
- 1 tablespoon olive oil
- ½ medium red bell pepper chopped
- ½ small red onion finely chopped
- ½ cup cilantro chopped, fresh
- 6 green onions chopped
- 1 jalapeno pepper diced
- ½ avocado chopped
- 4 tablespoons lime juice from about 2 limes
- ½ teaspoon cumin ground
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper ground
- ¼ teaspoon salt
- 2 tablespoons sour cream or yogurt
- 2 tablespoons mayonnaise
- ½ cup cotija cheese or feta, crumbled
Instructions
- Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
- Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
- Transfer the corn to a large bowl and let it cool for a couple minutes.
- To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
- To serve garnish with additional cheese and cilantro, if preferred.
Notes
- Char the corn well over high heat to impart smoky flavor important to the salad’s character.
- Use fresh, ripe vegetables and herbs for best taste and texture.
- Customize heat by adjusting jalapeño amount or use queso fresco instead of cotija cheese.
- Let the salad sit for a short time after combining to allow flavors to meld.
- Store leftovers in an airtight container refrigerated for up to two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 350kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 23mg | 8% |
| Sodium | 415mg | 17% |
| Potassium | 628mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 1515IU | 30% |
| Vitamin C | 44mg | 49% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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