Spicy Street Corn Fiesta: A Zesty Mexican Salad Recipe
Summer heat calls for a zesty Mexican street corn salad that bursts with flavor and color.
Corn kernels dance with creamy, tangy ingredients in this mouthwatering recipe.
Grilled corn provides a smoky base that elevates every single bite.
Fresh herbs and crumbled cheese add layers of deliciousness to this quick and easy dish.
Lime juice brings a bright, citrusy punch that makes this salad sing with authentic Mexican flair.
Each forkful promises a celebration of summer’s bounty and vibrant southwestern cuisine.
Prepare to fall in love with this irresistible side dish that will steal the show at your next gathering.
How to Prepare Mexican Street Corn Salad in No Time
Place corn kernels in a hot skillet with butter, allowing them to sizzle and develop a beautiful golden color. Stir occasionally and let the kernels caramelize for 5-7 minutes, creating a smoky, sweet base for your salad.
In a large bowl, combine crumbled cotija cheese, chopped cilantro, and tangy lime juice. Blend in mayonnaise and sour cream to create a luscious, creamy dressing that will coat the warm corn perfectly.
Sprinkle in chili powder and a pinch of salt to elevate the flavor profile. Gently fold the roasted corn into the creamy mixture, ensuring each kernel is generously coated with the zesty dressing.
Top the salad with extra cotija cheese and a light dusting of chili powder. For an extra burst of freshness, add a final squeeze of lime juice right before serving. Enjoy this vibrant, street-style corn salad at room temperature or slightly chilled.
Additions That Boost Flavor in Every Bite
Quick Recipe Overview
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 180 kcal
Servings: 7
What You’ll Need to Make Mexican Street Corn Salad
For Corn Base:For Seasoning and Enhancing:For Creamy Binding:Tools That Help Bring Out Flavor in Street Corn Salad
Serve Mexican Street Corn Salad with Tacos or Alone
Storage Advice for Leftover Corn Salad with Crunch
Print
Vibrant Mexican Street Corn Salad Recipe
- Total Time: 20 minutes
- Yield: 7 1x
Description
Zesty Mexican street corn salad brings summer’s bold flavors to your table with a perfect blend of grilled corn, tangy lime, and creamy cotija cheese. Hungry souls will devour this fiesta-ready side dish that promises a delicious journey through authentic street food charm.
Ingredients
- 4 cups corn (fresh or frozen, about 5 ears)
- ½ cup Cotija cheese (or feta, crumbled)
- ⅓ cup mayonnaise (or Greek yogurt for a lighter version)
- ¼ cup sour cream
- 2 tbsps butter (or olive oil)
- 2 tbsps fresh lime juice (about 1 lime)
- ¼ cup fresh cilantro (chopped, for garnish)
- 1 tsp chili powder (adjust to taste)
- ½ tsp smoked paprika (optional for smoky kick)
- ¼ tsp ground cumin (optional for extra depth)
- Salt and black pepper (to taste)
Instructions
- Kernel Preparation: Carefully slice corn kernels from the cob using a sharp knife, ensuring clean, even cuts to maintain the corn’s integrity.
- Skillet Searing: Melt butter in a spacious skillet over medium-high heat, creating a golden, sizzling surface for maximum flavor development.
- Corn Roasting: Spread corn kernels across the hot skillet, allowing them to caramelize and develop a rich, smoky char. Gently stir occasionally to ensure uniform browning, cooking for 5-7 minutes until kernels reach a vibrant golden-brown color. (For frozen corn, thoroughly thaw and pat dry to prevent excess moisture.)
- Flavor Infusion: Incorporate mayonnaise, crumbled cotija cheese, chopped cilantro, lime juice, chili powder, and salt, mixing thoroughly to create a creamy, tangy coating that envelops each kernel.
- Final Blend: Toss the dressed corn mixture until ingredients are evenly distributed, ensuring every bite delivers a harmonious blend of textures and flavors.
- Serving Presentation: Transfer the salad to a serving dish, garnish with additional cilantro and a sprinkle of chili powder, creating an inviting Mexican-inspired side dish ready to be enjoyed.
Notes
- Choose bright, plump kernels with vibrant green husks for maximum sweetness and flavor.
- Allow corn to develop golden-brown edges without burning by stirring occasionally and maintaining medium-high heat.
- Pat frozen corn completely dry to prevent steaming and ensure proper caramelization during cooking.
- Substitute dairy butter with olive oil for vegan version or use plant-based mayo for lactose-free adaptation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Michael Thompson
Founder & Culinary Director
Expertise
Classical & Contemporary Cooking Techniques, Global Cuisine Appreciation, Nutrition & Menu Engineering, Sustainable Cooking Practices, Farm-to-Table Cuisine
Education
Southwestern Oregon Community College
Michael grew up in Oregon, where he learned early that food tastes better when it’s fresh, local, and made with care.
After earning his degree from the Southwestern Oregon Community College, he focused his career on teaching others how to cook with the seasons, reduce food waste, and reconnect with what’s on their plate.
Michael keeps his cooking simple, sustainable, and full of flavor. His favorite part of the process? Watching people realize how easy and satisfying it can be to cook a single great meal from scratch.