I turned my favorite street-corn flavors into a Vibrant Mexican Street Corn Salad that doubles as a Mexican Street Corn Salsa with an unexpected ingredient that keeps readers guessing.

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I make this Vibrant Mexican Street Corn Salad whenever I want something that actually gets noticed at a party. Charred fresh corn kernels with crumbly cotija cheese make a bright, noisy kind of salad that people keep coming back to, and somehow it feels like a cousin to Mexican Street Corn Salsa but more shareable.

I never plan on being the one who brings the showstopper yet it happens, and guests ask for seconds before they’ve even finished a bite. If you need Family Party Food Ideas that look bold and taste like summer, this one’s the move.

Ingredients

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Sweet, starchy, high in fiber and carbs, adds crunch and summer sweetness.
Salty, crumbly, adds protein and umami, helps balance lime and spice.
Creamy, adds richness and fat, tames heat, makes the salad silky and indulgent.
Bright herbaceous, little vitamin kick, gives freshness and citrusy note.
Adds heat and aroma, low calories, boosts metabolism, remove seeds to tone it down.
Tangy, high in vitamin C, adds acidity, wakes flavors and cuts richness.
Sharp bite, crunchy, provides sulphur compounds and sweetness when briefly pickled.
Used for charring, adds fat and aroma, enhances caramelization for deeper flavor.

Ingredient Quantities

4 cups fresh corn kernels (from about 6 medium ears) or frozen, thawed

2 tablespoons olive oil or unsalted butter, for charring the corn

1/3 cup mayonnaise (about 80 ml)

1/3 cup Mexican crema or sour cream (about 80 ml)

1/2 cup crumbled cotija cheese, plus extra for garnish

1/4 cup fresh cilantro, finely chopped

1 small red onion, finely diced (about 3/4 cup)

1 jalapeño, seeds removed and finely chopped, or more if you like heat

Juice of 2 limes (about 3 tablespoons)

1 teaspoon chili powder or 1 tablespoon Tajín

1/2 teaspoon smoked paprika

Salt, about 1/2 to 1 teaspoon, to taste

Freshly ground black pepper, to taste

Optional: 2 tablespoons chopped scallions or green onions

How to Make this

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1. Cut kernels from about 6 medium ears of corn to make roughly 4 cups, or thaw frozen corn and pat dry so it wont steam in the pan.

2. Heat a large cast iron skillet or grill on high, add 2 tablespoons olive oil or unsalted butter, then spread the corn in a single layer. Let it sit undisturbed a few minutes until golden and charred in spots, stir and char the rest for about 6 to 8 minutes total; you can also broil on a sheet for 8 to 10 minutes, turning once.

3. Transfer charred corn to a bowl and let cool a few minutes while you make the dressing.

4. Whisk together 1/3 cup mayonnaise, 1/3 cup Mexican crema or sour cream, juice of 2 limes (about 3 tablespoons), 1 teaspoon chili powder or 1 tablespoon Tajín, and 1/2 teaspoon smoked paprika; season with 1/2 to 1 teaspoon salt and freshly ground black pepper to taste.

5. Add the warm corn to the dressing and toss so each kernel gets coated, the heat helps the flavors stick.

6. Fold in 1/2 cup crumbled cotija cheese, 1/4 cup finely chopped fresh cilantro, 1 small red onion finely diced (about 3/4 cup), and 1 jalapeño (seeds removed and finely chopped) so the salad has onion crunch and a little heat.

7. If you like extra green, stir in the optional 2 tablespoons chopped scallions. Taste and adjust salt, lime or chili level, it should be bright and slightly tangy.

8. Chill 20 to 30 minutes so flavors meld, or serve right away warm if you prefer, both ways are great.

9. Just before serving sprinkle extra cotija, a little cilantro and a pinch of chili powder or Tajín for color, serve with tortilla chips or as a colorful side.

Equipment Needed

1. Sharp chef’s knife, for slicing kernels off the cob
2. Sturdy cutting board
3. Large cast-iron skillet or grill pan (or a hot grill)
4. Large mixing bowl for tossing the warm corn with dressing
5. Small bowl and whisk or fork for mixing the dressing
6. Measuring cups and spoons
7. Spatula or tongs to stir and char the corn
8. Baking sheet (if you choose to broil) and oven mitts

FAQ

Can I use frozen corn? Yes, frozen works fine, just thaw it and pat it dry first so it chars instead of steaming. Cook it in a hot skillet or under the broiler until you get some browned bits, then proceed with the recipe.

How can I char the corn if I don't have a grill? Use a heavy skillet on high heat with a little oil or butter, or spread kernels on a baking sheet and broil for a few minutes, tossing once, until browned. Watch it closely so it doesn't burn.

How long will the salad keep in the fridge? Stored in an airtight container it stays good 3 to 4 days, but it's best eaten within 24 to 48 hours. The dressing can make the corn a bit soggy over time, and the cheese softens.

Can I make the salad ahead of time? Yes, you can. For best texture mix the dressing in later or add the dressing to the corn just before serving. You can also chop onions, cilantro and jalapeño earlier to save time.

What can I substitute for cotija or crema? Feta or queso fresco work instead of cotija, and sour cream or Greek yogurt can replace crema. For a vegan version use vegan mayo and a crumbly vegan cheese or nutritional yeast for tang.

How do I adjust the heat and seasoning? Remove or keep jalapeño seeds to control heat, add more jalapeño or a splash of hot sauce to up the spice, and taste for salt and lime before serving. Tajín or extra chili powder adds more zip.

Vibrant Mexican Street Corn Salad: Perfect For Parties Recipe Substitutions and Variations

Fresh or frozen corn kernels: canned sweet corn, well drained and patted dry, then char in a hot skillet or under the broiler for a minute; or use thawed frozen corn quickly seared if you dont wanna shuck ears.
Mayonnaise or Mexican crema: full fat Greek yogurt thinned with a splash of milk or olive oil for tangy creaminess, or mashed avocado for a richer, egg free option; vegan mayo works too.
Cotija cheese: crumbled feta or queso fresco give the same salty, crumbly finish; grated Pecorino or Parmesan works if you want a sharper bite.
Jalapeño: swap with serrano for more heat, poblano for milder smoky flavor, or stir in a teaspoon of crushed red pepper flakes or a splash of hot sauce to control heat without the pepper texture.

Pro Tips

– Pat the kernels really dry before you char them and don’t crowd the pan, otherwise they steam not brown. Let them sit a bit without stirring so you get good blackened bits, they add way more flavor.

– Toss the warm corn with the creamy dressing so it sticks better, but dont add too much salt at that stage since the cotija and any Tajín bring a lot of saltiness later. Taste after you fold in the cheese then adjust.

– If you want crunch, chop the onion and jalapeño ahead but fold most of it in just before serving, otherwise they turn soft and the salad gets soggy. Also stirring in a few raw scallions at the end brightens it up.

– Make it a few hours ahead for the flavors to meld, but keep it chilled and take it out 10 minutes before serving so it’s not stone cold, the flavors open up when it warms slightly.

Vibrant Mexican Street Corn Salad: Perfect For Parties Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I turned my favorite street-corn flavors into a Vibrant Mexican Street Corn Salad that doubles as a Mexican Street Corn Salsa with an unexpected ingredient that keeps readers guessing.

Servings

servings

Calories

296

kcal

Equipment: 1. Sharp chef’s knife, for slicing kernels off the cob
2. Sturdy cutting board
3. Large cast-iron skillet or grill pan (or a hot grill)
4. Large mixing bowl for tossing the warm corn with dressing
5. Small bowl and whisk or fork for mixing the dressing
6. Measuring cups and spoons
7. Spatula or tongs to stir and char the corn
8. Baking sheet (if you choose to broil) and oven mitts

Ingredients

4 cups fresh corn kernels (from about 6 medium ears) or frozen, thawed
2 tablespoons olive oil or unsalted butter, for charring the corn
1/3 cup mayonnaise (about 80 ml)
1/3 cup Mexican crema or sour cream (about 80 ml)
1/2 cup crumbled cotija cheese, plus extra for garnish
1/4 cup fresh cilantro, finely chopped
1 small red onion, finely diced (about 3/4 cup)
1 jalapeño, seeds removed and finely chopped, or more if you like heat
Juice of 2 limes (about 3 tablespoons)
1 teaspoon chili powder or 1 tablespoon Tajín
1/2 teaspoon smoked paprika
Salt, about 1/2 to 1 teaspoon, to taste
Freshly ground black pepper, to taste
Optional: 2 tablespoons chopped scallions or green onions

Directions

Cut kernels from about 6 medium ears of corn to make roughly 4 cups, or thaw frozen corn and pat dry so it wont steam in the pan.
Heat a large cast iron skillet or grill on high, add 2 tablespoons olive oil or unsalted butter, then spread the corn in a single layer. Let it sit undisturbed a few minutes until golden and charred in spots, stir and char the rest for about 6 to 8 minutes total; you can also broil on a sheet for 8 to 10 minutes, turning once.
Transfer charred corn to a bowl and let cool a few minutes while you make the dressing.
Whisk together 1/3 cup mayonnaise, 1/3 cup Mexican crema or sour cream, juice of 2 limes (about 3 tablespoons), 1 teaspoon chili powder or 1 tablespoon Tajín, and 1/2 teaspoon smoked paprika; season with 1/2 to 1 teaspoon salt and freshly ground black pepper to taste.
Add the warm corn to the dressing and toss so each kernel gets coated, the heat helps the flavors stick.
Fold in 1/2 cup crumbled cotija cheese, 1/4 cup finely chopped fresh cilantro, 1 small red onion finely diced (about 3/4 cup), and 1 jalapeño (seeds removed and finely chopped) so the salad has onion crunch and a little heat.
If you like extra green, stir in the optional 2 tablespoons chopped scallions. Taste and adjust salt, lime or chili level, it should be bright and slightly tangy.
Chill 20 to 30 minutes so flavors meld, or serve right away warm if you prefer, both ways are great.
Just before serving sprinkle extra cotija, a little cilantro and a pinch of chili powder or Tajín for color, serve with tortilla chips or as a colorful side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.