Mexican Street Corn Salad
User Reviews
5
Mexican Street Corn Salad
Description
Mexican Street Corn Salad is made by removing the kernels from cooked corn on the cob, which are then sautéed in salted butter with lime zest, lime juice, and sliced green onions. This quick heating softens and warms the kernels while infusing citrus brightness. After turning off the heat, mayonnaise, crumbled Cotija cheese, fresh cilantro, and chili powder are stirred in, creating a creamy, tangy dressing that coats the warm corn evenly.
The salad balances the sweet corn with the richness of mayo and Cotija, a crumbly cheese that adds salty depth and texture. Lime provides bright acidity through zest and juice, complemented by mild heat from chili powder and optional cayenne pepper added for more spice. The salad is served warm or at room temperature.
This dish pairs well as a side for grilled meats or Mexican-inspired meals. The notes suggest acceptable cheese substitutions like feta or Queso Fresco and alternatives such as frozen corn if fresh is unavailable. Careful heating prevents the mayonnaise from breaking down into oil, so removing the pan from direct heat before combining is important.
Ingredients
- 5 corn corn kernels removed, ears, cooked, on the cob
- 2 tablespoons butter salted
- 1 lime zested and juiced
- 4 green onions thinly sliced
- ½ cup mayonnaise
- ½ cup cotija cheese crumbled
- 2 tablespoons cilantro fresh
- ¼ teaspoon chili powder divided
- cayenne pepper optional, dash of
Instructions
- Remove the corn kernels off the cooked ears of corn and set to the side.
- Heat a frying pan with the salted butter. Add the corn kernels, lime zest and juice, and green onions. Cook for 5 minutes until warm.
- Turn the heat off the burner. Then mix in the mayonnaise, crumbled Cotija cheese, fresh cilantro and chili powder. Mix well until incorporated. Let sit on burner for 5 minutes, mixing periodically.
- Before serving sprinkle a little cayenne pepper if desired on top as well as additional chili powder and cotija cheese. Divide evenly among plates and enjoy.
Notes
- If Cotija cheese is unavailable, substitute with feta or Queso Fresco for a similar crumbly texture.
- Frozen corn can be used if fresh ears are not accessible; cook similarly before proceeding.
- You can repurpose leftover cooked corn on the cob by removing kernels and preparing as directed.
- Mexican Crema is a milder alternative to mayonnaise in the salad.
- Avoid overcooking once mayonnaise is added to prevent it from breaking down and becoming oily.
- Freeze leftover lime zest and juice in labeled bags to use later in recipes.
- To zest a lime, grate only the green outer skin, avoiding the bitter white pith underneath.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 0.5c | |
| Calories | 264kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 29mg | 10% |
| Sodium | 306mg | 13% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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