Mexican Grilled Street Corn Salad is a must have summer side dish! Grilled sweet corn, homemade mayo-lime dressing and a little heat from jalapeño and cayenne peppers combine for this light summer salad.
I’m so excited to share this Mexican Grilled Street Corn Salad recipe with y’all today! This has been one of my go-to recipes this summer. Every time I make it there is never any left and someone always asks for the recipe. It is seriously so good!
- Corn – Using fresh sweet corn is ideal but canned corn or thawed frozen corn can be substituted in a pinch.
- Jalapeño - one fresh jalapeno, seeds and membrane removed.
- Red Onion – Adds some color and nice crunch to the salad.
- Mayonnaise – Duke’s Mayonnaise is my go-to.
- Lime Juice
- Garlic Powder
- Cayenne Powder – Adds a little kick of heat. Tajin or Smoked Paprika could be substituted. Can add more if you like things spicy.
- Cotija Cheese – Cotija Cheese adds a nice salty and creamy finish. If it is not available in your supermarket, feta cheese can be substituted.
How to Make Grilled Street Corn Salad
- While the grill is heating up make the dressing by whisking together mayonnaise, lime juice and seasoning.
- Chop the the jalapeño, red onion, and cilantro and combine in medium bowl.
- Grill the corn until slightly charred.
- Cut the kernels from the cob and add to jalapeño mixture.
- Stir in dressing and top with cotija cheese.
Tips for Grilling Corn
Grilling corn over a wood or charcoal fire is my preferred method because I think it develops a more complex flavor. If you don’t have a grill, you can use a cast-iron grill pan over a burner.
Another method, is to broil the corn in the oven. Whichever way you char the corn, be sure to turn your corn and keep an eye on it because you do not want the kernels to dry out.
The Mayo-Lime dressing is light. I prefer to use Duke’s Mayonnaise in this, because I think it has a superior taste. This recipe can be served warm or chilled. It is a delicious side dish or enjoy it with tortilla or pita chips.
If we are grilling meat, I put the corn on after. If you have prepped the rest of your salad, all you have to do is cut the corn from the cob and mix it all up.
Mexican Grilled Street Corn Salad
- 6 -7 ears Corn shucked
- 1 Jalapeno seeded and diced
- ⅓ cup Red Onion chopped
- ½ cup Cilantro leaves chopped
- 3 Tbsp. Mayonnaise
- 2 Tbsp. Lime Juice
- ½ teaspoon Garlic Powder
- ½ teaspoon Cayenne Powder
- 2 Tbsp. Cotija Cheese
- Brush corn with olive oil. Grill corn over medium-high heat turning occasionally for about 10 minutes or until charred marks start to occur. Remove from heat and set aside. Slice kernels off the cob and place in bowl. You should have approximately 4 cups of corn kernels.
- Add jalapeno, red onion and cilantro to corn.
- In a small bowl, whisk together mayonnaise, lime juice, garlic and cayenne powder.
- Pour dressing over corn mixture, mix. Top with cotija cheese.
Corn seems to be one of those foods, like potatoes, that many people believe they need to avoid and that it lacks nutritional value. One ear of corn on the cob contains roughly 100 calories, equivalent to a medium-sized apple.
Corn is a good source of fiber and also contains magnesium, B vitamins and carotenoids. Here is an article busting some common myths about sweet corn.
If you liked this recipe, you might also enjoy Poblano Corn Casserole.