Mexican Street Corn Salad: A Delicious & Easy Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 6 ears fresh corn
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped cilantro
- 1–2 jalapeños (seeded and minced)
- Juice of 1 lime
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Preparation Instructions:
Instructions
- Preheat grill to medium-high heat. Brush corn with olive oil. Grill for 15-20 minutes, turning occasionally until charred.
- In a bowl, whisk together mayonnaise, sour cream, cotija cheese, cilantro, jalapeños, lime juice, chili powder, smoked paprika, salt, and pepper.
- Once cooled slightly, cut kernels off the grilled corn cobs.
- In a large bowl, combine corn kernels with the dressing and toss gently to coat evenly.
- Serve in bowls topped with extra cotija cheese and cilantro.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 235
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg