Corn Salad (Mexican Street Salad)

mexican-streetcornsalad This Mexican Street Corn Salad combines everything you love about grilled Mexican street corn in a mind-blowing salad that my family and friends can’t get enough.

3 cups fresh or frozen corn kernels (from 4 medium cobs)
2 Tbsp. vegetable oil
½ tsp. sea salt
¼ cup mayonnaise
¼ cup Cotija or feta cheese, finely crumbled
1 Tbsp. fresh cilantro, finely minced
1 clove garlic minced
½-1 jalapeno or serrano pepper seeds and veins removed, finely chopped
½ tsp. ground cayenne powder
1 lime, freshly juiced

To Serve:
lime wedges

Remove the husks and silk from the corn. Cut the kernels off the cob with a sharp knife by laying it flat lenghthwise, slicing off a side, then rotating onto its flat side. Continue rotating the corn as you cut away the sides, always keeping a flat side on the cutting board for stability.

Heat a large skillet over medium-high heat for 5 full minutes. Add the corn kernels and salt. Stir to coat evenly with oil, then let them cook without stirring until they are charring on one side (~ 5 minutes). Stir and let them char on the other side (~ 2-3 more minutes). Be careful, as the odd kernel may sputter and pop out of the pan.

In a large bowl, combine the charred corn, mayonnaise, Cotija cheese, cilantro, garlic, jalapeno (if using), cayenne powder, lime juice and salt. Mix until all the ingredients are well combined.

Divide the mixture into cups, garnish with extra cheese, cilantro, a sprinkle of cayenne and lime wedges if desired.

Makes 6 servings.

Cook's Notes:

If the corn releases a lot of liquid during cooking drain it in a colander before preparing the salad so you don’t water down the dressing. Some corn has a lot of “corn milk”.
Fresh Corn: Feel free to swap in frozen - you’ll need about 3 cups of corn kernels.
One lime typically yields about 2 Tbsp. (30 mL) of juice. It’s always a good idea to roll the lime on a hard surface before juicing to help release more juice. Using a citrus juicer can also help you extract as much juice as possible from the lime.
Use Fresh Corn: A freshly shucked corn cob will give the best sweet flavour and juicy texture to your Mexican street corn salad, but using frozen corn kernels will do just fine.
Adjust the Heat: Don’t be afraid to customize the level of spiciness to your preference.
Serve Immediately: For the best experience, serve this corn salad warm.

Variations and Substitutions:

Here’s how you can adapt or double down on your Mexican street corn salad:
Add protein: Turn the salad into a full meal by tossing in chicken (like my buffalo chicken pasta salad, yum)., shrimp, or black beans.
Add other veggies: red onion, green onions and/or a little diced red bell pepper adds colour and flavour.
Cut the mayo: swap half the mayonnaise for queso fresco, Mexican crema, sour cream, or Greek yogurt for a lighter, less mayo-y version. (Psst. try my delicious Cilantro Lime Crema, baja sauce and Avocado Crema recipes).

How to Serve It:

To make Mexican street corn in a cup like they do in Mexico (as esquites), serve each portion in its own little paper cup. Or try it like this:
As a side dish: Street corn salad makes an epically-tasty side dish for all your favourite Mexican recipes, along with my Mexican slaw recipe (Slaw for Fish Tacos) and Instant Pot Mexican Rice.
Party dip: Serve with tortilla chips as a dip, perhaps along with guacamole, aguachiles shrimp and taco salsa.
Top a taco: Use this as a flavourful topping for Chicken Street Tacos, Spicy Fish Tacos, Ground Beef Tacos and/or Slow Cooker Chicken Tacos.

Make Ahead and Storage Tips:

Make Ahead: The corn can be cut from the cob and refrigerated a day ahead.
Storing Leftovers: If you have leftovers, refrigerate them in an airtight container for up to 4 days.
Reheat: I serve next-day street corn salad cold or at room temperature. If you like, you can lightly reheat leftovers in the microwave, but be sure to mix well before serving.