Mexican Street Corn Salad

$- 4 ears of fresh corn, husked - 1/2 cup mayonnaise - 1/4 cup sour cream - 1/2 cup crumbled cotija cheese - 1/4 cup fresh cilantro, chopped - 1 lime, juiced - 1 teaspoon chili powder - 1/2 teaspoon cumin - Salt and pepper to taste - 1 jalapeño, finely chopped (optional, for extra heat) This salad shines with fresh corn. I love using sweet, juicy ears of corn. When grilling, the char gives a smoky taste. You want fresh corn for the best flavor. Mayonnaise and sour cream mix for a creamy dressing. They balance the sweet corn well. Cotija cheese adds a salty kick. You can find cotija at most grocery stores. Cilantro brings freshness to the dish. Spices like chili powder and cumin add warmth. Adjust these to your taste. If you love spice, add jalapeño for some heat. If not, skip it for a milder dish. For great results, ensure all ingredients are fresh. Each element plays a role in making this salad vibrant and tasty. You can find the complete recipe for this delightful dish in the Full Recipe section. First, you need to grill the corn. Preheat your grill or grill pan to medium-high heat. Place the husked corn on the grill. Grill the corn for about 10 minutes. Turn the corn a few times. Look for nice char marks. This gives the corn great flavor. Once the corn is charred, remove it from the grill. Let it cool for a few minutes. When it is cool enough to touch, cut the kernels off the cob. Use a sharp knife and cut carefully. Place the kernels in a large mixing bowl. This is the base for your salad. Now, let’s make the dressing. In a separate bowl, mix together 1/2 cup of mayonnaise and 1/4 cup of sour cream. Add the juice of one lime for that zesty kick. Next, sprinkle in 1 teaspoon of chili powder and 1/2 teaspoon of cumin. Don’t forget to add salt and pepper to taste. Mix everything well until smooth. This dressing will bring all the flavors together. It’s time to combine the ingredients! Pour the dressing over the bowl of corn. Add in 1/2 cup of crumbled cotija cheese and 1/4 cup of chopped fresh cilantro. If you like heat, toss in a finely chopped jalapeño. Gently toss the corn and dressing until the corn is well coated. Taste the salad and adjust the seasoning as needed. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes. This helps all the flavors mix well. Enjoy your fresh, vibrant Mexican street corn salad! For the complete recipe, check out the Full Recipe. To boost the flavor of your Mexican street corn salad, I recommend a few spices. Chili powder adds heat and depth. Cumin brings a warm, earthy note. You can use salt and pepper to enhance the other flavors. If you like heat, add finely chopped jalapeño. This will make the dish lively and exciting. Letting the salad sit is key. After mixing, place it in the fridge for at least 30 minutes. This allows the flavors to blend well. The corn absorbs the dressing, creating a tasty dish. The longer it sits, the better it gets! For a beautiful presentation, serve in a colorful bowl. Top it with extra crumbled cotija cheese. A sprinkle of chili powder adds a nice touch. Add lime wedges on the side for extra zing. This makes for a vibrant and inviting dish. Pair your salad with grilled meats or tacos. It also goes great with cold drinks like lemonade or beer. This makes your meal complete and enjoyable. You can find the full recipe [here](#). {{image_2}} Cotija cheese adds a great flavor to Mexican street corn salad. But if you can't find it, don't worry! You can try other cheeses. Feta cheese works well. It has a similar salty taste. Parmesan is another good choice. It's hard and adds a nice bite. If you prefer vegan options, there are many ways to go. Nutritional yeast gives a cheesy flavor without dairy. You can also use vegan feta cheese. It melts nicely and gives that creamy texture we love. You can change up your salad with fresh veggies or fruits. Diced bell peppers add crunch and color. Cherry tomatoes can bring a sweet touch. Avocado chunks make it creamy and rich. Don't forget to adjust the spice levels! If you like it hot, add more jalapeño. If you want a milder flavor, skip it or use less. Each addition can change the taste, so feel free to explore. To keep your Mexican Street Corn Salad fresh, store it in the fridge. Place leftovers in an airtight container. Make sure the salad is completely cool before you seal it. This helps keep it safe and tasty. It will last about three to four days in the fridge. When you are ready to eat, you can give it a quick stir. If needed, add a splash of lime juice to freshen it up. If you want to save the salad for later, you can freeze it. However, the texture may change after thawing. To freeze, place the salad in a freezer-safe container. Leave a little space at the top for expansion. It can last up to three months in the freezer. When you are ready to eat it, thaw it in the fridge overnight. Reheat gently in a pan or microwave, adding a bit of lime juice to boost the flavor. For the Full Recipe, refer back to the ingredients and steps to enjoy this salad again. Mexican Street Corn Salad, or "Esquites," comes from Mexico. It features grilled corn, mixed with creamy dressing and spices. This dish is often served in cups at street stands. The flavors are bold and bright, making it a hit at parties and barbecues. You can enjoy it warm or chilled. I love how this salad captures the essence of street food while being easy to make at home. Yes, you can make this salad ahead of time. Prepare the salad and store it in the fridge. This allows the flavors to blend and deepen. I suggest letting it sit for at least 30 minutes. If you want to make it even earlier, mix everything except the dressing. Keep the dressing separate until you are ready to serve. This keeps the salad fresh and crunchy. If you can’t find cotija cheese, don't worry! You can use feta or queso fresco as great substitutes. They both have similar textures and flavors. For a dairy-free option, try nutritional yeast or a vegan cheese. Each of these options will still bring a creamy touch to your salad. Feel free to experiment and find what works best for you! For the full recipe, refer to the section above. This article explored how to make a delicious Mexican Street Corn Salad. You learned about key ingredients like fresh corn, mayo, and spices. I detailed step-by-step preparation, including grilling corn and making the dressing. Tips for enhancing flavor and serving options were shared. We also discussed variations and storage methods to keep the salad fresh. This dish is simple to make and full of flavor. Enjoy making it your own!$

Discover the vibrant flavors of Zesty Mexican Street Corn Salad! This delicious recipe features grilled corn, creamy dressing, tangy cotija cheese, and fresh cilantro for a festive twist on a classic dish. Perfect for barbecues and gatherings, this salad is easy to make and bursting with flavor. Click through to explore this recipe and impress your friends with a fresh and zesty taste of Mexico!

Print Recipe Pin Recipe

Ingredients

4 ears of fresh corn, husked

1/2 cup mayonnaise

1/4 cup sour cream

1/2 cup crumbled cotija cheese

1/4 cup fresh cilantro, chopped

1 lime, juiced

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

1 jalapeño, finely chopped (optional, for extra heat)

Instructions

Preheat a grill or grill pan over medium-high heat.

Grill the corn on the cob for about 10 minutes, turning occasionally until charred. Remove from the grill and let it cool slightly.

Once cool enough to handle, carefully cut the corn kernels off the cob and place them in a large mixing bowl.

In a separate bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until well combined.

Pour the dressing over the corn and add in the chopped cilantro, cotija cheese, and jalapeño (if using).

Gently toss all the ingredients until the corn is evenly coated with the dressing.

Taste and adjust seasoning if necessary.

For best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

- Presentation Tips: Serve in a colorful bowl, garnished with extra cotija cheese and a sprinkle of chili powder for a vibrant appearance. You can also add lime wedges on the side for an extra squeeze of freshness!