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Mexican Street Corn Salad

A vibrant salad featuring grilled corn, creamy dressing, and fresh herbs, perfect for summer gatherings and barbecues.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 ears fresh corn The star of this dish, with sweet and juicy kernels.
  • 2 tablespoons extra-virgin olive oil For brushing onto the corn.
  • 1.5 tablespoons mayo (or vegan mayo) Enhances the flavor and texture.
  • 1 clove garlic (minced) Adds aromatic warmth.
  • 1 lime zest and juice Brightens the dish.
  • ⅓ cup chopped scallions Offers a crisp, mild onion flavor.
  • ¼ cup crumbled Cotija (or feta cheese) Provides a creamy and slightly salty element.
  • ¼ cup finely chopped fresh cilantro Lends an herby freshness.
  • ¼ teaspoon smoked paprika Introduces subtle smokiness.
  • 1 pepper jalapeño (diced) Adds a touch of heat.
  • ¼ teaspoon sea salt Essential for flavor balance.

Method
 

Preparation
  1. Preheat your grill to medium-high heat.
  2. Brush the corn vigorously with extra-virgin olive oil and grill for about 2 minutes per side.
  3. Remove the corn from the grill and let it cool for a few moments.
  4. Combine mayo, minced garlic, lime zest, and lime juice in a large mixing bowl.
  5. Slice the grilled kernels off the corn cobs and add them to the bowl with chopped scallions.
  6. Add Cotija cheese, chopped cilantro, smoked paprika, diced jalapeño, and sea salt to the bowl and stir gently to combine.
  7. Serve immediately or chill briefly in the fridge before serving.

Notes

For enhanced flavor, let grilled corn cool slightly before cutting kernels. Adjust jalapeño quantity according to your heat preference. Consider adding a sprinkle of lime juice before serving for a fresh burst of flavor. For a vegan option, use plant-based mayo.