Mexican Street Corn Salad

Mexican-Street-Corn-Salad with Tacos
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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.

Sauteeing Corn in Pan

Continue sautéing the corn and diced jalapeno until lightly browned, about 5 minutes. Season with salt and pepper and set aside to cool.

Corn Starting to Brown in Pan

In a separate medium bowl, stir together the mayonnaise, sour cream, Cotija cheese, cilantro, green onions, smoked paprika, cayenne pepper, and fresh lime juice.

Street Corn Salad Dressing

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.

Mexican-Street-Corn-Salad in Bowl

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!

Mexican-Street-Corn-Salad with Tacos

My favorite combination is Pico de Gallo and Mexican Street Corn Salad over pulled chicken tacos! 100% Delish!

Tacos filled with Mexican-Street-Corn-Salad
Mexican-Street-Corn-Salad with Tacos

Mexican Street Corn Salad

Flavorful Sweet corn with fresh herbs and spices in creamy dressing, topped with Cotija cheese
Prep Time 10 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer, Salad, Side Dish, Topping
Cuisine American, Mexican
Servings 6

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

*If you do not have Cotija cheese, grated Parmesan can be substituted.
*For a lighter version, plain non-fat greek yogurt can be substituted for sour cream, and low-fat mayonnaise for regular mayonnaise.
Keyword Corn Salad, Cotija Cheese, Creamy Street Corn, Mexican Street Corn, Mexican Street Corn Salad, Street Corn

Like this recipe? Try my my recipe for the best Texas Caviar next!

The-Best-Texas-Caviar Plated

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