There’s something about the vibrant chaos of a Mexican street market that just sticks with you—the sizzling sounds, the mingling of spices in the air, and the laughter that dances around from stall to stall. This Mexican Street Corn Salad is like capturing a little piece of that magic in a bowl, with its creamy dressing that clings to every kernel. It’s like a fiesta for your taste buds.
Steps
- Preheat the grill to medium-high heat and lightly coat the corn with olive oil. Grill the corn for approximately 2 minutes on each side until you see char marks, then remove from the grill and set aside.
- In a large mixing bowl, combine mayonnaise with garlic, lime zest, and lime juice. Mix well to ensure the flavors are evenly distributed.
- Slice the grilled corn kernels off the cob and add them to the mayonnaise mixture in the bowl. Include scallions and stir everything together to coat the corn thoroughly.
- Add Cotija cheese, cilantro, smoked paprika, jalapeño, and sea salt to the bowl. Mix everything well, adjusting seasoning to taste.
- Serve the salad immediately for a fresh taste, or refrigerate it for a while to allow the flavors to meld. Enjoy it as a side dish for gatherings or picnics.
Ingredients
- Grilled corn, 4 ears
- Mayonnaise, 3 tablespoons
- Lime juice, 2 tablespoons
- Lime zest, from 1 lime
- Garlic, 1 clove, minced
- Scallions, 2, thinly sliced
- Cotija cheese, 1/3 cup, crumbled (or feta as an alternative)
- Cilantro, 1/4 cup, chopped
- Smoked paprika, 1/2 teaspoon
- Jalapeño, 1, diced (or pickled jalapeños for variation)
- Sea salt, to taste
FAQ
- What ingredients are needed for Mexican Street Corn Salad?
- The salad includes grilled corn, mayonnaise, lime juice and zest, garlic, scallions, Cotija cheese (or feta), cilantro, smoked paprika (or chili powder), jalapeño, and sea salt.
- Can I make this salad in advance?
- Yes, this salad can be made ahead of time. It actually tastes best after chilling, making it a perfect option for cookouts and picnics.
- What are some suitable pairings for this salad?
- This salad pairs well with picnic staples like veggie burgers, BBQ sandwiches, and black bean burgers. It’s also a great addition to a Mexican-themed dinner, complementing dishes such as veggie fajitas or avocado sweet potato tacos.
- How can I make this recipe vegan?
- To make the salad vegan, simply omit the cheese, or use a vegan cheese alternative.
- What can I do with leftovers?
- Leftovers can be used in a DIY burrito bowl, combined with cilantro lime rice, guacamole, black beans, and salsas like pico de gallo or mango salsa.
Tips
- For a vegan twist on this recipe, simply leave out the cheese or substitute it with a vegan-friendly alternative for a creamy finish without dairy.
- Consider roasting the jalapeño alongside your corn to enhance its flavor and add a smoky kick to the salad.
- Prepare the salad ahead of time and let it chill in the fridge for a while; this allows the flavors to meld together beautifully, making it an ideal dish for picnics and cookouts.
- If you can’t find Cotija cheese, feta serves as an excellent substitute, offering a similar tangy and salty flavor profile.
Equipment
- Grill Pan – Useful for grilling vegetables if you don’t have an outdoor grill.
- Zester – For zesting lime.
- Chef’s Knife – If you don’t have a high-quality knife for chopping ingredients like cilantro, jalapeños, and scallions.
