Go Back
Zesty Grilled Mexican Street Corn Salad Recipe

Zesty Grilled Mexican Street Corn Salad

Smoky grilled corn is tossed in a creamy lime and chile dressing with Cotija cheese, cilantro, jalapeño, and red onion. This easy Mexican street corn salad makes 4 to 6 flavorful servings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 ears Fresh corn, husked
  • 1 tablespoon Neutral oil or olive oil, for grilling
Dressing
  • 1/3 cup Mayonnaise
  • 1/3 cup Mexican crema or sour cream
  • 1 medium clove Garlic, finely grated or minced
  • 1 lime Lime, finely zested and juiced
  • 1/2 teaspoon Chili powder
  • 1/4 teaspoon Smoked paprika, optional
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Mix-Ins
  • 1/2 cup Cotija cheese, crumbled
  • 1/3 cup Fresh cilantro, chopped
  • 1 small pepper Small jalapeño, seeded and finely minced
  • 1/4 cup Red onion, finely diced

Method
 

Step-by-Step
  1. Heat an outdoor grill or grill pan to medium-high, approximately 400-450°F.
  2. Lightly coat the husked corn with the oil. Grill, turning every 2-3 minutes, until the kernels are tender and visibly charred in spots, about 10-12 minutes.
  3. Let the corn cool enough to handle. Stand each ear upright inside a large bowl and carefully cut the kernels from the cob.
  4. In a large bowl, whisk together the mayonnaise, crema or sour cream, garlic, lime zest, lime juice, chili powder, smoked paprika if using, salt, and black pepper.
  5. Add the grilled corn, Cotija, cilantro, jalapeño, and red onion to the dressing. Toss until the kernels and vegetables are evenly coated.
  6. Taste and adjust with additional lime juice, salt, chili powder, or jalapeño. Serve warm, at room temperature, or chilled.

Notes

Do not boil the corn before grilling; direct heat creates the smoky, toasted flavor. Add the dressing while the corn is slightly warm, but let it cool briefly so the mayonnaise-based dressing does not become too thin. Cotija, lime, and salt are all strongly flavored, so taste after adding the cheese before adding more salt. Store covered in the refrigerator and enjoy chilled or gently brought toward room temperature.