Street Corn Salad Recipe

Feature image for our Mexican street corn salad recipe.

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5 from 3 votes

This Mexican-inspired creamy corn salad recipe is the perfect summer side dish for gatherings of all kinds!

Prep Time14

Cook Time6

Total Time20

Course: Salad, Side Dish

Cuisine: American, Mexican

Servings: Servings

Calories: 254kcal

Author: Meredith

Equipment

Ingredients

2 Tablespoons neutral oil (vegetable or canola)
4 large ears of corn, husk and strings removed, kernels cut from the cob (results in about 5 Cups of corn kernels)
½ teaspoon salt
2 cloves garlic, minced (2 cloves = about 1 teaspoon jarred minced garlic)
½ jalapeño pepper, stem removed, ribs and seeds removed, finely chopped
½ Cup fresh cilantro leaves, roughly chopped
½ Cup chopped green onions (green part only)
2 Tablespoons fresh-squeezed lime juice (juice of about 1 lime)
3 Tablespoons Mexican Crema*
2 Tablespoons mayonnaise
2 ounces Cotija cheese, crumbled
¼ teaspoon cayenne pepper*
optional topping for serving: a little extra cotija cheese, Tajin, a few jalapeño slices, lime wedges

Instructions

Heat oil in a large skillet over medium-high heat until shimmering (it begins to look slightly wavy, moves around the pan).
2 Tablespoons neutral oil
Add the corn kernels and salt to the pan and spread into an even layer. Cook without stirring for 2-3 minutes, until the bottom of the corn begins to brown and the corn begins to pop (this is a sound cue).
4 large ears of corn, husk and strings removed, kernels cut from the cob, ½ teaspoon salt
Stir and continue to cook until the corn is spotty brown all over, another 2-3 minutes, stirring 1 or 2 times throughout the process.
In the last 30-seconds of cooking, add the minced garlic and cook until fragrant (about 30-seconds to 1 minutes). Remove from the heat and set aside to cool a bit.
2 cloves garlic, minced
In a large bowl, add the jalapeño, chopped herbs, lime juice, crema, mayo, crumbled Cotija, and cayenne, stirring to combine.
½ jalapeño pepper, stem removed, ribs and seeds removed, finely chopped, ½ Cup fresh cilantro leaves, roughly chopped, ½ Cup chopped green onions, 2 Tablespoons fresh-squeezed lime juice, 3 Tablespoons Mexican Crema*, 2 Tablespoons mayonnaise, 2 ounces Cotija cheese, crumbled, ¼ teaspoon cayenne pepper*
Add the cooked corn and stir to coat all of the kernels.
Enjoy warm (right after preparation), at room-temperature, or cold (chill in the fridge until ready to serve).

Video

Notes

Ingredient notes/variations:

*Mexican crema can be found in the dairy section at most grocery stores (often by the sour cream), but if you cannot find it, sour cream is the best alternative. Note that sour cream is thicker and a bit more tangy, so I recommend staring with a little less than called for in the recipe card, taste it, and adjust as needed.

*You can also use chili powder or Tajín Clásico seasoning in place of cayenne pepper.

If desired, add more fresh lime flavor by adding in some lime zest too!

Storage:

Store fully cooled leftover street corn salad in an airtight container (or tightly covered) in the fridge for up to 3 days. When ready to enjoy, give it a stir as the dressing may have settled to the bottom. If the salad seems a bit dry after refrigeration, add a squeeze of fresh lime juice to brighten it up. Note: we've found that it gets spicier as it sits in the fridge... just an FYI!

Nutrition