Go Back
+ servings
This Mexican Street Corn Salad is an easy and simple side dish inspired by street corn (Mexican Corn on the Cob). With the perfect blend of  flavors - smoky, tangy and sweet with a hint of spice. This Mexican Corn Salad is always a big hit!
Print Pin
5 from 1 vote

Mexican Street Corn Salad

This Mexican Street Corn Salad is an easy and simple side dish inspired by street corn (Mexican Corn on the Cob). With the perfect blend of  flavors - smoky, tangy and sweet with a hint of spice. This Mexican Corn Salad is always a big hit!
Course Salad, Side Dish
Cuisine Mexican
Keyword Esquites, Mexican Corn Salad, Mexican Street Corn Salad
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6 servings
Calories 197kcal

Ingredients

  • 2 12 ounces bags frozen corn, thawed or 5 to 6 ears of fresh corn
  • 4 green onions sliced
  • 1/4 cup red onion finely chopped
  • 1 jalapeño seeded and finely chopped
  • 1/4 cup cilantro chopped
  • 1/2 cup Cotija cheese cut into small cubes

For the Dressing

  • 1/4 cup mayonnaise
  • 1/2 cup Mexican crema or sour cream
  • 1 garlic clove minced
  • 2 tablespoons lime juice freshly squeezed
  • zest of 1 lime
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne pepper optional
  • Salt and ground black pepper to taste

Instructions

To Make the Dressing

  • In a small bowl, mix all the dressing ingredients. Set aside or refrigerate, covered in an airtight container until ready to use.

Roast The Corn (skip this step if using canned roasted corn)

  • METHOD #1: In a Cast Iron Skillet or Regular Skillet (frozen corn)
  • Heat a 10 inch cast iron skillet over medium high heat. When hot, add the corn kernels in a single layer and cook for about 3-4 minutes. Stir and cook until the corn is charred. You may have to repeat this process until all the corn is nicely charred.
  • METHOD #2: On a grill (on the cob)
  • Shuck and clean the corn. You don't have to worry about removing every piece of silk as it will burn on the grill.
  • Heat your grill to medium high. Place the corn directly on the grill. Grill turning occasionally for about 10 minutes or until charred and cooked through.

The Salad

  • In a large bowl, mix the roasted corn, green onions, red onions, jalapeno, cilantro and cheese. Pour the dressing over the salad and toss well to combine. Serve.

Nutrition

Calories: 197kcal | Carbohydrates: 16g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 220mg | Potassium: 233mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 10.9mg | Calcium: 91mg | Iron: 0.7mg