Vibrant Corn Salad with Cilantro

Mexican Street Corn Salad with Cotija and Cilantro captures all the vibrant flavors of classic Mexican street corn in a refreshing and easy-to-make salad. The combination of charred corn kernels, zesty lime dressing, fresh cilantro, and crumbly cotija cheese creates a harmonious blend of tangy, creamy, and smoky notes that make this side dish a crowd-pleaser at any gathering.

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This salad brings the joy of Mexican street food into your kitchen with minimal effort. It’s an ideal companion to grilled meats, tacos, or served as a vibrant centerpiece on its own. The smokiness from the charred corn and the tang from the lime dressing refresh the palate, while the cotija cheese adds a salty creaminess that rounds out every bite.

Ingredients

• Vegetables
  • 4 cups corn kernels (about 5 ears of fresh corn, or 3 cups frozen and thawed)
  • 1/2 small red onion, finely diced
  • 1 jalapeño, seeded and finely chopped
  • 1/2 cup fresh cilantro, chopped
• Cheese
  • 3/4 cup cotija cheese, crumbled
• Dressing
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream or Mexican crema
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Juice of 1 lime (about 2 tablespoons)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
• Garnish
  • Lime wedges
  • Extra chili powder or Tajín (optional)

Instructions

1. If using fresh corn, heat a grill pan or skillet over high heat. Spread corn kernels evenly and cook, stirring occasionally, until lightly charred (about 5–7 minutes). If using frozen corn, thaw and pat dry before charring. Let cool slightly.

2. In a large bowl, combine the charred corn, red onion, jalapeño, and cilantro.

3. In a separate small bowl, whisk together mayonnaise, sour cream, garlic, chili powder, smoked paprika, lime juice, salt, and pepper until smooth.

4. Pour the dressing over the corn mixture. Toss well to coat everything evenly.

5. Add the crumbled cotija cheese and gently fold to distribute.

6. Taste and adjust seasoning if needed. Serve chilled or at room temperature. Garnish with extra cotija, more cilantro, lime wedges, and a sprinkle of chili powder or Tajín, if desired.

Zusatztipps für die Zubereitung

For an extra smoky flavor, consider grilling whole ears of corn before cutting off the kernels to achieve deeper charred notes. Preparing the salad a few hours ahead is possible, but add the fresh cilantro and cotija cheese just before serving to maintain fresh textures and vibrant flavors.

Varianten und Anpassungen

Feel free to add diced avocado for a creamy touch or swap the jalapeño for serrano peppers if you prefer more heat. The ingredients are flexible to tailor spice and creaminess levels to your liking.

Serviervorschläge

This salad pairs beautifully with grilled meats, tacos, or on a picnic spread. Garnish with lime wedges and extra chili powder or Tajín for a pop of color and flavor.

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Enjoy this vibrant and delicious Mexican Street Corn Salad as a refreshing addition to your meals. Its balance of creamy, tangy, and smoky elements makes it a standout side dish that’s sure to become a favorite for gatherings and everyday dinners alike.

Recipe Questions

→ What ingredients are used in this salad?

This salad features corn kernels, red onion, jalapeño, fresh cilantro, cotija cheese, and a creamy dressing made from mayonnaise and sour cream.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn can be used. Just ensure it's thawed and pat dry before charring.

→ How can I make it spicier?

For extra heat, you can swap jalapeño for serrano peppers, or add additional chili powder.

→ Is this dish vegetarian?

Yes, this salad is vegetarian and gluten-free, making it suitable for various diets.

→ Can I prepare it in advance?

This salad can be made a few hours ahead; just add cilantro and cotija just before serving for the best texture.