Mexican Street Corn Salad 🌽🥗
Welcome back, food enthusiasts! Today, I’m thrilled to share a vibrant and zesty recipe that’s perfect for your summer gatherings or any time you crave a burst of flavor. This Mexican Street Corn Salad is a delightful mix of charred corn, fresh veggies, creamy avocado, and tangy cotija cheese, all brought together with a zesty lime dressing. It’s a refreshing side dish that’s sure to be a hit!
Ingredients:
- 4 cups corn (about 5 ears, cut from the cob) 🌽
- 1 tablespoon olive oil 🫒
- ½ medium red bell pepper, chopped 🌶️
- ½ small red onion, finely chopped 🧅
- ½ cup fresh cilantro, chopped 🌿
- 6 green onions, chopped 🧄
- 1 jalapeno pepper, diced 🌶️
- ½ avocado, chopped 🥑
- 4 tablespoons lime juice (from about 2 limes) 🍋
- ½ teaspoon cumin, ground 🌿
- ½ teaspoon smoked paprika 🌶️
- ¼ teaspoon black pepper, ground 🌶️
- ¼ teaspoon salt 🧂
- 2 tablespoons sour cream (or yogurt) 🍶
- 2 tablespoons mayonnaise 🥄
- ½ cup cotija cheese (or feta, crumbled) 🧀
Instructions:
- Prepare the Corn:
- Cut the corn off the cob. You should get about 4 cups from 5 ears. Alternatively, you can use canned or frozen corn. If using frozen, no need to thaw. 🌽
- Char the Corn:
- Heat the olive oil in a large skillet over high heat. Add the corn and stir. Cook for about 3 to 5 minutes until the corn starts to char. If using frozen corn, cook a couple of minutes longer to get the right charred bits. 🍳
- Cool the Corn:
- Transfer the corn to a large bowl and let it cool for a couple of minutes. 🥗
- Mix the Salad:
- Add the remaining ingredients to the bowl: red bell pepper, red onion, cilantro, green onions, jalapeno, avocado, lime juice, cumin, smoked paprika, black pepper, salt, sour cream, mayonnaise, and cotija cheese. Stir everything together until well combined. 🌶️🧅🧄🥑
- Adjust Seasoning:
- Adjust lime juice, salt, and pepper to taste. 🌿🧂
- Garnish and Serve:
- Garnish with additional cheese and cilantro, if preferred. Enjoy! 🌟
Quick Notes:
- Prep Time: 15 minutes
- Cooking Time: 5 minutes
- Total Time: 20 minutes
- Servings: 4 servings
This Mexican Street Corn Salad is not just easy to make but also bursting with flavors that will tantalize your taste buds. It’s a great side dish for barbecues, picnics, or even as a light lunch. I hope you enjoy making and eating this as much as I do!
Feel free to share your variations or how it turned out in the comments below. Happy cooking! 🌽🌶️🥑🧀
Print
Mexican Street Corn Salad 🌽🥗
- Total Time: 20min
- Yield: 4 1x
Ingredients
4 cups corn (about 5 ears, cut from the cob) 🌽
1 tablespoon olive oil 🫒
½ medium red bell pepper, chopped 🌶️
½ small red onion, finely chopped 🧅
½ cup fresh cilantro, chopped 🌿
6 green onions, chopped 🧄
1 jalapeno pepper, diced 🌶️
½ avocado, chopped 🥑
4 tablespoons lime juice (from about 2 limes) 🍋
½ teaspoon cumin, ground 🌿
½ teaspoon smoked paprika 🌶️
¼ teaspoon black pepper, ground 🌶️
¼ teaspoon salt 🧂
2 tablespoons sour cream (or yogurt) 🍶
2 tablespoons mayonnaise 🥄
½ cup cotija cheese (or feta, crumbled) 🧀
Instructions
1️⃣ Cut the corn off the cob. You should get about 4 cups from 5 ears. Alternatively, you can use canned or frozen corn. If using frozen, no need to thaw. 🌽
2️⃣ Heat the olive oil in a large skillet over high heat. Add the corn and stir. Cook for about 3 to 5 minutes until the corn starts to char. If using frozen corn, cook a couple of minutes longer to get the right charred bits. 🍳
3️⃣ Transfer the corn to a large bowl and let it cool for a couple of minutes. 🥗
4️⃣ Add the remaining ingredients to the bowl: red bell pepper, red onion, cilantro, green onions, jalapeno, avocado, lime juice, cumin, smoked paprika, black pepper, salt, sour cream, mayonnaise, and cotija cheese. Stir everything together until well combined. 🌶️🧅🧄🥑
5️⃣ Adjust lime juice, salt, and pepper to taste. 🌿🧂
6️⃣ Garnish with additional cheese and cilantro, if preferred. Enjoy! 🌟
- Prep Time: 15min
- Cook Time: 5min