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!
Featuring grilled sweet corn, fresh jalapeño and onion the salad is tossed in a light tangy mayo dressing and then topped with creamy cotija cheese. This makes an excellent summer side dish or can be served as a dip with tortilla chips.
Ingredients
- Corn - Using fresh sweet corn is ideal but canned corn or thawed frozen corn can be substituted in a pinch.
- Jalapeño - one fresh jalapeño, seeds and membrane removed.
- Red Onion - Adds some color and nice crunch to the salad.
- Cilantro
- 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
- Grill the corn until slightly charred. Cut the kernels from the cob.
- Make the dressing by whisking together mayonnaise, lime juice and seasonings.
- Add corn kernels to large bowl with jalapeño, red onion, and cilantro. Stir in dressing and top with cotija cheese.
Tips for Grilling Corn
Grill: 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.
Broiler: 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.
Serving and Storage
Serving: This recipe can be served warm or chilled. It is a delicious side dish or enjoy it as a dip with tortilla or pita chips.
Storage: Store leftover corn salad in an air-tight container in the refrigerator. Best if enjoyed within 3-4 days.
📖 Recipe
Mexican Grilled Street Corn Salad
Ingredients
- 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
Instructions
- Brush corn with 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.
Notes
FAQ
Can I make this with frozen corn?
Yes, frozen corn can be substituted. Simply thaw the corn and then roast it in the oven on a baking sheet until it is slightly charred. Spritz a little bit of oil on the corn so that it does not dry out.
Enjoy y'all!
Alaine
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Laura says
I loved this recipe! It was really a refreshing change from the ordinary fare with grilled meat. The roasted corn was easier than I had expected. Ready in no time!
Thank you for sharing!
Alaine says
I am so glad y'all loved it!