Mexican Street Corn Salad

Taking the Mexican grilled corn on the cob classic and making it into an amazing salad. You can have Mexican Street Corn Salad at home or take it to a party! This is so amazing! Next time you’re invited to a cook out, bring this. It’s a guaranteed big hit that will be devoured!

Mexican Street Corn

Mexican Street Corn Salad is a fun spin off the classic Mexican street corn on the cob that you find at many restaurants. You find them often at BBQ places. Whenever we go out, if my wife orders anything BBQ and street corn is an option, it’s almost a guarantee that she’s getting it.

Mexican Street Corn is corn on the cob slightly charred on a grill and coated with such ingredients as mayonnaise or crema fresca, salt, pepper, chilli powder, paprika, lime juice, and cheese such as cotija cheese or queso fresco. Of course, everyone has their variation, so you’ll find different ingredients at times, but those are the most common you’ll find.

Growing up, every family picnic we had, my parents always made boiled corn on the cob. No matter how much they made, everyone devoured it – it always all went! I like corn, but I’m not one that goes for that at picnics, gatherings, or restaurants. It’s just a bit too messy for me. Then I saw someone make Mexican Street corn as a salad. Since my wife and daughter love street corn, I decided I had to give it a try, with my own spin, of course. Now everyone is making it!

Mexican Street Corn Salad

One of my favorite things about this Mexican Street Corn Salad, is that it is an awesome dish to bring to a picnic or to make for your own cook out. It is always a big hit!

Unlike the on the cob version, you can play around with more and different ingredients. For example, in this recipe I have red onions, which you won’t find with the on the cob version. I have also used diced and sliced jalapenos, avocados, and diced red peppers.

Grilling the corn is super simple. It only takes about 8 minutes!

In this recipe, I use queso fresco. The traditional cheese that’s typically used is cotija cheese. However, my local grocery stores don’t carry that, therefore, the queso fresco. However, if you can find cotija cheese, go for it!

How to Char Grill the Mexican Street Corn

Getting that nice char on the corn doesn’t need to be too tricky. But be sure to devote about 8-10 minutes to the task so you cook it right.

The easiest way to char the corn is on an open grill. You can use a grill pan on the stove, or even the broiler of your oven. My personal preference is the grill, and here’s why . . .

First of all, the grill gives me more control. As I turn the cobs, I can see if the corn is cooking properly and if it’s getting enough char, or even too much! Second, it’s the easiest to make adjustments if needed. Third, it gives the best char and you get that touch of smoky flavor that you can’t get using other methods. Lastly, grilling is so much fun! Any excuse to use my grill, I’m taking it!

Making it into a Salad

Making the Mexican Street Corn Salad couldn’t be easier! Here’s what you do:

1. Start your grill and set the knobs to medium-high. Alternatively, you can use a grill pan on the stove over medium heat, although your cooking time may vary.
2. Shuck the ears of corn. Place them on the grill. Turn about 1/8 to 1/4 turn after about 1 1/2 minutes. Continue to do the same until the corn has been turned completely. This takes about 8-10 minutes for the corn to cook. You should have some charred parts.
3. Remove the corn and set aside to cool.
4. While the corn is cooling, mix the ingredients for the sauce in a small bowl – mayonnaise, sour cream, lime juice, cumin, onion powder, garlic powder, chili powder, salt, and pepper.
5. Cut the corn kernels off the cobs and put them in a mixing bowl.
6. Add the red onion, chopped cilantro, and the sauce you just mixed. Stir to blend well.
7. For best results, refrigerate for 1 hour before serving, although you can serve the salad immediately.
8. Top with queso fresco, paprika, torn cilantro, and lime wedges.

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Print

Mexican Street Corn Salad

Course Salad, Side Dish

Cuisine American, Mexican

Keyword corn on the cob, Mexican, street corn

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 8

Ingredients

• 4 cups Grilled Corn (about 8 ears of corn)
• 1/2 cup Red Onion, diced small
• 1-2 Tablespoons Fresh Cilantro, chopped (depending on preference)

Sauce

• 1/2 cup Mayonnaise
• 1/2 cup Sour Cream
• 1 Tablespoon Lime Juice
• 1/2 teaspoon Kosher Salt
• 1/2 teaspoon Ground Cumin
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Chili Powder
• 1/4 teaspoon Black Pepper

Toppings

• 1/4 cup Queso Fresco
• 1/2 teaspoon Paprika
• Fresh Cilantro, torn
• Lime Wedges

Instructions

1. Start your grill and set the knobs to medium-high. Alternatively, you can use a grill pan on the stove over medium heat, although your cooking time may vary.

2. Shuck the ears of corn. Place them on the grill. Turn about 1/8 to 1/4 turn after about 1 1/2 minutes. Continue to do the same until the corn has been turned completely. This takes about 8-10 minutes for the corn to cook. You should have some charred parts.

3. Remove the corn and set aside to cool.

4. While the corn is cooling, mix the ingredients for the sauce in a small bowl - mayonnaise, sour cream, lime juice, cumin, onion powder, garlic powder, chili powder, salt, and pepper.

5. Cut the corn kernels off the cobs and put them in a mixing bowl.

6. Add the red onion, chopped cilantro, and the sauce you just mixed. Stir to blend well.

7. For best results, refrigerate for 1 hour before serving, although you can serve the salad immediately.

8. Top with queso fresco, paprika, torn cilantro, and lime wedges.