Nyla here from Grill Drip, ready to share my absolute passion for mouthwatering comfort food. Get ready to turn ordinary meals into something truly special because today, we’re diving headfirst into a flavor explosion – my version of Mexican street corn salad! I’ve been experimenting with this recipe for ages, tweaking and perfecting it until it became the star of every gathering. This isn’t just any salad; it’s a happy accident turned into a total flavor obsession.
This Mexican street corn salad journey began with a craving for something more than basic corn on the cob. I wanted that amazing street corn flavor but in a bowl, easy to scoop and share. I messed around with different ingredients until BAM! The perfect Mexican street corn salad was born. It was a late-night kitchen adventure that paid off big time.
The best part? Seeing the faces of my friends and family light up when they take that first bite. The creamy, spicy, sweet, and tangy flavors all hitting at once are pure magic. This Mexican street corn salad isn’t just food; it’s an experience. It is bold, satisfying flavors and weeknight winners that don’t sacrifice on taste!
So, if you’re ready to ditch the boring and embrace a flavor adventure, then grab your apron and let’s get cooking! Trust me, this Mexican street corn salad is about to become your new go-to recipe. Let’s make some delicious magic together!
INGREDIENTS You Need
This Mexican street corn salad ingredient list is all about bold flavors that actually work together! I’m all about keeping things simple and using ingredients you can easily find at your local grocery store.
- 6 ears of corn, husked: Fresh is best, but frozen (thawed) works in a pinch!
- 1/2 cup mayonnaise: Full-fat is my go-to for that creamy richness, but light mayo is totally fine, too.
- 1/4 cup sour cream: Adds a tangy counterpoint to the sweetness of the corn.
- 1/4 cup crumbled cotija cheese: This salty, crumbly cheese is a must for that authentic Mexican street corn salad flavor.
- 2 tablespoons chopped cilantro: Fresh cilantro brings a burst of freshness.
- 1-2 jalapeños, seeded and minced: Adjust to your spice preference! I love the heat, so I usually go for two.
- 1 lime, juiced: This brightens up all the flavors and adds that essential zing.
- 1 teaspoon chili powder: Adds a smoky depth to the Mexican street corn salad.
- 1/2 teaspoon cumin: Gives it that warm, earthy flavor.
- Salt and pepper to taste: Don’t forget to season!
No worries if you don’t have cotija cheese – I use feta all the time in my Mexican street corn salad! It has a similar salty, crumbly texture that works great.
This Mexican street corn salad gets its amazing taste from the combination of sweet corn, creamy mayo, tangy lime, and spicy jalapeño. It’s a flavor explosion in every bite!
For a shortcut on busy weeknights, you can use pre-cooked corn or even canned corn (drained, of course!). I always keep extra lime on hand because I love adding a squeeze to my Mexican street corn salad for that extra kick.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This Mexican street corn salad tastes even better the next day as the flavors meld together! Here’s my Mexican street corn salad secret that takes it from good to incredible, add a dash of smoked paprika!
Let’s Make Some!
Alright, let’s get down to the delicious magic of making this Mexican street corn salad! I’m going to walk you through each step like we’re cooking together in my kitchen.
- Grill or Roast the Corn: Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until the kernels are slightly charred and tender, about 8-10 minutes. You can also roast the corn in a 400°F (200°C) oven for about 20 minutes.
- Cut the Kernels: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Don’t worry if it’s a little messy – that’s part of the fun! I love this part of making Mexican street corn salad – watch the magic happen!
- Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper. This is where all the flavor comes from!
- Combine Everything: Add the corn kernels, cotija cheese, cilantro, and jalapeño to the bowl with the dressing. Toss everything together until well combined.
- Taste and Adjust: Give it a taste and adjust the seasoning as needed. Need more spice? Add more jalapeño or chili powder. Want more tang? Add a squeeze of lime. This Mexican street corn salad recipe is all about making it your own!
- Chill (Optional): I like to chill my Mexican street corn salad for at least 30 minutes before serving to allow the flavors to meld together, but it’s also delicious served immediately.
- Serve and Enjoy: Serve your Mexican street corn salad as a side dish, appetizer, or even as a topping for tacos or grilled chicken.
In my kitchen, this Mexican street corn salad usually takes about 30 minutes from start to finish, including grilling the corn. This is where the magic starts happening! While your Mexican street corn salad is doing its thing, get ready for some amazing aromas!
Don’t worry if your Mexican street corn salad looks a little messy – that’s part of its charm! For a shortcut on busy weeknights, use pre-cooked corn or even canned corn (drained, of course!). You can even use the microwave for the corn, just poke holes in the husk and cook for 3-4 minutes.
One time I accidentally added a little too much lime juice, but it turned out amazing! The extra tanginess was a total game-changer. Your Mexican street corn salad should smell absolutely incredible right now! This is my favorite part of making Mexican street corn salad.
How to Serve Up This!
This Mexican street corn salad is so versatile! I love to enjoy it in so many different ways. It’s definitely a crowd-pleaser.
People literally do happy dances when this Mexican street corn salad hits the table with grilled chicken or fish! The creamy, spicy, and sweet flavors complement the smoky grilled flavors perfectly.
Here are some of my favorite ways to serve it:
- As a side dish: It’s the perfect accompaniment to any barbecue or potluck.
- As a topping for tacos: Adds a burst of flavor and texture to your favorite tacos.
- As a dip with tortilla chips: A delicious and easy appetizer for game night.
- On top of grilled chicken or fish: Elevates your main course with its bold flavors.
- In a burrito bowl: Adds a creamy and flavorful element to your burrito bowl.
This Mexican street corn salad is perfect for those weeknight dinners that need to be special! It’s great for summer cookouts, casual get-togethers, or even a fancy fiesta.
For presentation ideas that wow guests, try serving it in individual mason jars or small bowls. Garnish with extra cilantro and a lime wedge for a pop of color.
Leftover transformations are my jam! Use leftover Mexican street corn salad as a filling for quesadillas or empanadas. So yummy!
I’ve experimented with adding black beans and avocado to my Mexican street corn salad for a heartier, more substantial dish. It’s amazing!
The reactions I get when I serve this Mexican street corn salad are always the same: pure joy! Everyone loves the explosion of flavors and the creamy, spicy texture. You can even spice it up with some chili flakes or hot sauce. This Mexican street corn salad reminds me of another bold flavor favorite, Mexican Street Corn Soup.
FAQs:
I get tons of questions about my Mexican street corn salad, so I thought I’d answer some of the most common ones here.
Will kitchen newbies succeed with this Mexican street corn salad?
Absolutely! This Mexican street corn salad recipe is super easy and forgiving. Even if you’re a beginner cook, you can totally nail it! Just follow the steps and don’t be afraid to experiment with the flavors.
What if I mess up my Mexican street corn salad? (Spoiler: it’ll still taste incredible!)
Honestly, it’s hard to mess up this Mexican street corn salad! Even if you add too much of one ingredient, you can always balance it out with another. Trust your taste buds and have fun with it! It’ll still taste incredible!
How can I prep this Mexican street corn salad for busy weeknights?
You can definitely prep this Mexican street corn salad ahead of time. Grill or roast the corn and cut the kernels off the cob. Then, mix together the dressing and store it separately in the refrigerator. When you’re ready to serve, just combine everything and you’re good to go! This helps to have a weeknight winner! If you’re loving this comfort food twist, you’ll go crazy for this Mexican Cucumber Salad.
Can I make this Mexican street corn salad vegan?
Yes, you can! Just substitute the mayonnaise and sour cream with vegan versions. You can also use a vegan cheese alternative for the cotija cheese. It will still be delicious!
How long does Mexican street corn salad last in the fridge?
This Mexican street corn salad will last for up to 3 days in the fridge. Just store it in an airtight container. It might get a little watery, but it will still taste great!
Can I use frozen corn for Mexican street corn salad?
Yes, you can use frozen corn! Just make sure to thaw it completely and drain any excess water before using it. It might not have the same sweetness as fresh corn, but it will still work.
What other toppings can I add to Mexican street corn salad?
The possibilities are endless! Some other toppings you can add include black beans, avocado, red onion, bell peppers, and different types of cheese. Get creative and see what you like!
Can I make this spicy Mexican street corn salad?
Definitely! Add more jalapeño or chili powder to the dressing. You can also add a dash of hot sauce or some cayenne pepper for an extra kick.
What kind of corn should I use for Mexican street corn salad?
Fresh corn on the cob is always the best option, but you can also use frozen or canned corn. If using canned corn, make sure to drain it well before using it. For more weeknight winners that don’t sacrifice on taste, check out my Cucumber Caprese Salad.
CONCLUSION:
This Mexican street corn salad brings me so much joy because it’s a reminder that food should be fun, flavorful, and shared with loved ones. It’s the perfect dish to bring people together and create lasting memories.
My Mexican street corn salad Flavor Secrets:
- Don’t be afraid to experiment with the flavors. Add more spice, more tang, or more sweetness to suit your taste.
- Use fresh, high-quality ingredients. It makes a huge difference in the overall flavor of the dish.
- Chill the salad for at least 30 minutes before serving. This allows the flavors to meld together and create a more cohesive dish.
Here are some delicious Mexican street corn salad variations I’ve tested:
- Black Bean and Avocado: Adds a heartier, more substantial element to the salad. This is perfect for a potluck!
- Spicy Mango: Adds a sweet and spicy twist that’s perfect for summer. This would be a winner for a summer cookout!
- Grilled Pineapple: Adds a smoky sweetness that’s perfect for a barbecue. This is a perfect dish for a fancy fiesta!
Remember, cooking is all about trusting your taste buds and getting creative in the kitchen. So, don’t be afraid to experiment and try new things! I’m so excited for you to try this Mexican street corn salad and see how much you love it. It is one of my favorite recipes, I’m sure it’s going to be one of yours too! You can check out more information about the Mexican Street Corn Salad (Esquites) Recipe.
Now go forth and create some delicious magic! I can’t wait to hear about your cooking adventures. Happy grilling (and salad-making)! Don’t forget to check out this Esquites (Mexican Street Corn Salad) recipe, so you can discover new ways to prepare this amazing dish. Feel free to share your pictures of your Mexican street corn salad with me – I can’t wait to see what you come up with! You can also find more ways to prepare the Mexican Street Corn Salad Recipe. I’m so excited for you to create your own special version of the Mexican street corn salad variations.
Mexican street corn salad
Enjoy all the vibrant flavors of Mexican street corn in an easy-to-make salad! This refreshing dish is perfect as a side or light meal, combining sweet corn, creamy dressing, and a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Grilled
- Cuisine: Mexican
Ingredients
- 4 ears of corn, husks removed
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional)
- 1 lime, juiced
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Grill corn over medium-high heat, turning occasionally, until kernels are lightly charred, about 10-15 minutes. Alternatively, boil or steam the corn until tender.
- Let the corn cool slightly, then cut the kernels off the cob.
- In a large bowl, combine the corn kernels, mayonnaise, Mexican crema, cotija cheese, cilantro, and jalapeño (if using).
- Add lime juice and chili powder. Season with salt and pepper to taste.
- Stir well to combine all ingredients.
- Serve immediately or chill for later. Garnish with extra cotija cheese and cilantro before serving.
Notes
For a spicier kick, leave the seeds in the jalapeño or add a pinch of cayenne pepper. You can also grill the jalapeño before mincing for a smoky flavor.