Easy Mexican Street Corn Salad Recipe with Charred Corn (Print version)
Charred corn tossed with cotija, lime, cilantro, jalapeño, and creamy chili dressing for a fast Mexican street corn salad.
# Ingredients:
For the charred corn
01 -
6 ears fresh corn, husked, or 5 cups (750 g) thawed frozen corn kernels
02 -
1 tablespoon avocado oil or neutral oil
03 -
1/2 teaspoon kosher salt
For the creamy lime dressing
04 -
1/3 cup (80 g) mayonnaise
05 -
1/4 cup (60 g) sour cream or Mexican crema
06 -
1 lime, zested and juiced, about 2 tablespoons juice
07 -
1 small garlic clove, finely grated
08 -
1/2 teaspoon chili powder
09 -
1/4 teaspoon smoked paprika
10 -
1/4 teaspoon ground cumin
11 -
1/4 teaspoon black pepper
For finishing
12 -
1/2 cup (60 g) crumbled cotija cheese, divided
13 -
1 small jalapeño, seeded and finely diced
14 -
3 green onions, thinly sliced
15 -
1/3 cup chopped fresh cilantro, plus more for serving
16 -
Lime wedges, for serving
17 -
Chili-lime seasoning or extra chili powder, optional
# Instructions:
01 -
Heat an outdoor grill or grill pan to medium-high. For a skillet version, heat a large cast-iron skillet over high heat until very hot.
02 -
Brush the corn ears with oil and season with salt. Grill for 8-10 minutes, turning every 2 minutes, until tender with charred spots. If using kernels, cook them in a thin layer in the hot skillet for 6-8 minutes, stirring only a few times.
03 -
Let grilled ears cool for 5 minutes. Stand each cob upright on a cutting board and slice downward to remove the kernels.
04 -
In a large bowl, whisk the mayonnaise, sour cream, lime zest, lime juice, garlic, chili powder, smoked paprika, cumin, and black pepper until smooth.
05 -
Add the warm corn, jalapeño, green onions, cilantro, and half of the cotija to the bowl. Toss until the kernels are evenly coated.
06 -
Sprinkle with the remaining cotija, extra cilantro, and chili-lime seasoning if using. Serve warm, at room temperature, or chilled with lime wedges.
# Good to know:
01 -
Serve warm for the creamiest texture or chilled for a picnic-style salad.
02 -
Frozen corn works best when thawed and patted very dry before charring.
03 -
Leftovers keep for up to 3 days in the refrigerator.