Description
Mexican Street Corn Salad packed with Cotija cheese, lime, and spices—an easy, flavorful side dish perfect for any meal or summer gathering.
Ingredients
4 ears of corn, shucked
1 tablespoon olive oil
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup Cotija cheese, crumbled
1 garlic clove, minced
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper, to taste
1 small jalapeño, seeded and finely diced (optional)
Instructions
-
Grill the Corn:
Preheat your grill to medium-high heat. Grill the shucked corn for 10–12 minutes, turning occasionally until slightly charred and tender. -
Cool & Cut:
Allow the corn to cool slightly. Slice the kernels off the cob using a sharp knife. -
Mix Ingredients:
In a large bowl, combine the grilled corn, olive oil, mayonnaise, sour cream, and Cotija cheese. -
Season:
Stir in minced garlic, smoked paprika, chili powder, cumin, chopped cilantro, lime juice, and optional jalapeño. Mix until well coated. -
Final Touches:Add salt and pepper to taste. Serve chilled or at room temperature.
Notes
-
For Extra Flavor: Let the salad chill in the fridge for 30 minutes before serving.
-
Spice It Up: Use extra jalapeños or hot sauce if you prefer a kick.
-
Make It a Meal: Add grilled chicken or black beans for a protein boost.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling + Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 330 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: Mexican Street Corn Salad