Sweet corn is finally back in season, and it is the perfect time to make my Mexican Street Corn Salad! We have been eating it all summer! This dish is the perfect way to use up leftover corn if you bought a bunch on sale and couldn’t eat it all in one sitting. Or this dish is just another perfect reason to grab a few fresh ears of sweet corn next time you are at the grocery store! Mexican Street Corn Salad is sweet, spicy, a little crunchy, and perfect on chicken street tacos or served as-is with tortilla chips. This will be your new favorite taco or nacho topping!
Fresh blanched corn is the absolute best in this recipe, but you can use frozen corn as well. I do not recommend canned corn as it will be too wet to brown properly.
Sauteing the Corn
To begin, blanch the corn by boiling for 3-4 minutes. Allow the corn to cool and cut the kernels off over a medium bowl. Prepare the remaining ingredients so they are ready to mix in – this recipe comes together quickly!
Add 1Tbsp canola oil in a nonstick or cast iron skillet over medium-high heat. Once pre-heated, sauté the corn.
Continue sautéing the corn and diced jalapeno until lightly browned, about 5 minutes. Season with salt and pepper and set aside to cool.
In a separate medium bowl, stir together the mayonnaise, sour cream, Cotija cheese, cilantro, green onions, smoked paprika, cayenne pepper, and fresh lime juice.
Next, add the sautéed corn to the creamy dressing mixture and stir to coat. Garnish with more crumbled Cotija cheese and serve immediately with tacos or tortilla chips.
This street corn salad is a little crunchy and sweet, yet has the perfect amount of spice to amplify the flavors in any Tex-Mex meal! Leftovers can be refrigerated for up to 3 days, not that there will be any left to save!
My favorite combination is Pico de Gallo and Mexican Street Corn Salad over pulled chicken tacos! 100% Delish!
Mexican Street Corn Salad
Ingredients
- 1 Tbsp Canola Oil
- 5 ears Corn, blanched
- 1 Diced Jalapeno seeds removed
- 2 Tbsp Mayonnaise
- 1 Tbsp Sour Cream
- 1 Lime, juiced
- 1/4 cup Cotija Cheese, crumbled + more for garnish
- 1/8 tsp Cayenne Pepper
- 1/4 tsp Smoked Paprika
- 2 Tbsp Chopped Cilantro
- 2 Green Onions, sliced
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
Instructions
- Blanch the corn by boiling for 3-4 minutes. Allow the corn to cool and cut the kernels off over a medium bowl. Prepare the remaining ingredients.Add 1Tbsp canola oil in a nonstick or cast iron skillet over medium-high heat.
- Sauté the corn and diced jalapeno until lightly browned, about 5 minutes. Season with salt and pepper and set aside to cool.
- In a separate medium bowl, stir together the mayonnaise, sour cream, Cotija cheese, cilantro, green onions, smoked paprika, cayenne pepper, and fresh lime juice.
- Add the corn to the creamy mixture and stir to coat. Top with more crumbled Cotija cheese and serve immediately with tacos or tortilla chips. Leftovers can be refrigerated for up to 3 days.
Notes
Like this recipe? Try my my recipe for the best Texas Caviar next!
