This creamy Mexican Street Corn Salad is loaded with charred corn, crisp onion, crumbled cheese and bold seasonings. You don’t need a trip south of the border to enjoy a twist on this classic!
My wife and I bought a new house that we’ll move into in a few weeks. I’ll be honest, I hate moving, so I am not looking forward to it at all. But we have clearly outgrown our current crackerbox and need more space. Perhaps I could just sell one or two of my children, and then we wouldn’t have to move. Is that an option? They had a good run.
I suspect that is probably frowned upon, so I will press forward with the move. The new house has a much better kitchen anyhow, so making recipes like this Mexican Street Corn Salad will be much easier.
What is Mexican Street Corn you say? Well, I am glad you asked. Mexican Street Corn is the king of corn on the cob. As the name implies, it is a street food served in Mexico. The corn is slathered in a heavily seasoned chili-lime sauce and liberally dusted with toppings such as cotija cheese.
This popular street food is perfect to turn into a salad since corn on the cob is not easy to get all year around, however frozen corn is. Cheater alert: You can even find charred can corn if you look hard enough, however fresh or frozen corn will have better texture.
If you live in Gringo-ville, like I do, finding cojita cheese may be difficult. You can either find a Mexican grocery store or substitute feta cheese. Alternatively, you can purchase cojita cheese online too if you prefer.
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This creamy Mexican Street Corn Salad is loaded with charred corn, crisp onion, crumbled cheese and bold seasonings. You don't need a trip south of the border to enjoy a twist on this classic!
- 4 cups frozen or fresh corn
- 1 tbsp olive oil
- ¼ cup mayonnaise
- 2 tbsp sour cream
- ½ cup cotija cheese (or substitute feta) (crumbled)
- ½ red onion (diced)
- ½ poblano pepper (diced & seeds removed)
- ½ cup chopped cilantro
- 2 cloves garlic (minced)
- juice of one lime
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper ground
- dash of cayenne pepper
- sea salt
Heat olive oil in a skillet on medium-high heat. Add corn and let cook long enough to char the exterior. Remove corn from skillet while it is still firm.
Add all ingredients into a bowl and stir to combine.
Taste for salt and place salad in the refrigerator to cool.
Serve once cold.
Optional: Sprinkle additional cheese and smoked paprika on top of individual servings.
IF YOU LIKED THIS RECIPE you will love my Authentic Pico de Gallo recipe too!
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