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–+ servings
MEXICAN STREET CORN SALAD

Mexican Street Corn Salad

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This Mexican Street Corn Salad is bursting with flavor and texture. Fresh corn kernels are browned to perfection in butter and garlic, then combined with jalapeño, cilantro, green onions, and red onion. The creamy dressing, made with lime juice, mayo, sour cream, and spices, ties everything together for a delightful side dish or appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 4-5 large ears fresh corn
  • 2 tablespoons unsalted butter
  • 3 teaspoons minced garlic
  • 1 tablespoon finely minced jalapeño, seeds removed
  • 1 bunch coarsely chopped cilantro
  • 1 bunch thinly sliced green onions
  • 1/2 red onion, finely diced
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground cumin

Equipment

  • Large Skillet
  • Mixing Bowl
  • Whisk

Method
 

  1. Cut the corn off the cob. If using frozen corn, no need to thaw. You should have about 5 cups kernels.
  2. In a large skillet, melt butter over high heat. Add minced garlic and stir for 10 seconds. Add the corn and cook for 5-8 minutes, stirring occasionally, until the corn is nicely browned. Season corn to taste with salt and pepper. Transfer corn to a large bowl and let it cool to room temperature.
  3. Meanwhile, combine all dressing ingredients in a small bowl and whisk vigorously to combine. Refrigerate until serving time.
  4. Finely chop the red onion, green onions, cilantro, and jalapeño; add them to the cooled corn. Take the dressing from the fridge and gently fold it into the corn and vegetables. Taste and adjust seasoning and flavorings as needed. Serve, optionally crumbling cotija cheese over individual portions, and enjoy!

Notes

Note 1: If fresh corn is not available, you can use frozen corn kernels instead.
Note 2: Cotija cheese, queso fresco, or feta cheese can be used for added flavor.
Note 3: To speed up the cooling process, you can place the cooked corn in the refrigerator for a few minutes.
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