Mexican Street Corn Salad
User Reviews
4.7
Mexican Street Corn Salad
Description
Using fresh or frozen corn kernels, this recipe begins by cooking the corn in butter and neutral oil to achieve a sizzling, golden, slightly caramelized exterior. Alternatively, roasting whole corn cobs and cutting off the kernels adds a grilled flavor. The dressing combines mayonnaise, sour cream, cilantro, lime juice, chili powder, salt, cumin, smoked paprika, and black pepper to infuse the salad with bright, smoky, and earthy notes.
The corn is mixed while still warm to help absorb the dressing equally and topped with crumbled cheese such as queso fresco or cotija, which add a salty contrast. Fresh lime wedges accompany the salad for added acidity. The dish's texture features tender corn with creamy, tangy coating and crumbly cheese, suitable as a flavorful side or snack.
If using frozen corn, it can be cooked directly without thawing to retain texture. The salad offers flexibility to be served immediately warm, cooled to room temperature, or chilled according to preference.
Ingredients
- 3 to 4 to 4 cups corn kernel OR 6 to 7 ears fresh corn on the cob, frozen or fresh
- 1 tablespoon butter
- 1 tablespoon neutral cooking oil generic cooking oil
- ¼ cup mayonnaise light or regular
- ¼ cup sour cream light or regular
- ¼ cup cilantro plus more for topping, chopped, fresh
- 2 tablespoons lime juice fresh
- 1 teaspoon chili powder
- 1 teaspoon salt I use coarse, kosher salt
- ¼ teaspoon cumin ground
- ⅛ to ¼ to ¼ teaspoon smoked paprika can sub regular paprika
- Pinch black pepper I use coarsely ground
- ¼ to ½ to ½ cup cheese like queso fresco, cotija, or feta, crumbled
- lime for garnish, wedges or slices
Instructions
- For the corn: for corn kernels, heat the butter and oil in a skillet until sizzling. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, tossing, until sizzling and golden, another 2-3 minutes. For corn on the cob, brush the corn with oil or melted butter and grill over medium heat until golden and starting to char, 3-4 minutes. When cool enough to handle, cut the kernels off the cob.
- For the dressing: in a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, cumin, paprika and pepper.
- Add the corn kernels and stir to combine well (I like to add the corn when it is still slightly warm). Add additional salt and pepper to taste, if needed.
- Sprinkle top of salad with cheese, additional cilantro, and serve with fresh lime wedges or slices. Salad is delicious warm, room temp, or chilled.
Notes
- If using frozen corn kernels, cook them directly without thawing to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 157kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 536mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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