I created a Vibrant Mexican Street Corn Salad that riffs on Mexican Street Corn Salsa, marrying charred corn and creamy elements with bright spices to form a colorful dish that begs a closer look.
I love bringing Vibrant Mexican Street Corn Salad to gatherings because it looks like a party in a bowl. Bright kernels of fresh corn and crumbled cotija give it that addictive, salty-sweet punch that people can not stop poking at.
At first folks call it Mexican Street Corn Salsa, later they argue about who’s getting the last scoop. It’s one of my go to Family Party Food Ideas, easy to serve, bold enough to stand next to any main.
Not perfect, sometimes messy, but always the thing everyone remembers. Try bringing it once and you’ll see.
Ingredients
- Sweet smoky kernels, high in fiber and carbs, gives salad bulk and crunch
- Creamy fat adds richness, calories, helps flavors cling, not very lean
- Salty crumbly cheese, adds protein and tang, brightens every bite
- Herb with fresh citrus notes, low calories, adds green brightness
- Mild heat, adds zip and aroma, tiny hit of vitamin C
- Sourness that wakes the salad, vitamin C, balances creamy richness
- Silky, adds healthy fats and fiber, makes salad more filling
- Smoky spicy, brings color and warmth, small antioxidant boost
- Sharp bite and crunch, provides prebiotics, cuts through richness
- A touch of fruitiness, healthy monounsaturated fats, carries flavors
Ingredient Quantities
- Fresh corn kernels from 6 ears (about 4 cups) or 4 cups frozen corn
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1 cup crumbled cotija or queso fresco
- 1/2 cup packed fresh cilantro, chopped
- 1 small jalapeño, seeded and finely chopped (optional)
- 1/4 cup finely chopped red onion or 3 scallions, thinly sliced
- Juice of 2 limes (about 3 tbsp) and zest of 1 lime
- 1 tbsp olive oil
- 1 tsp chili powder or Tajin, plus extra for sprinkling
- 1 clove garlic, minced
- 1/2 tsp ground cumin (optional)
- 1 ripe avocado, diced (optional)
- Salt and freshly ground black pepper, about 1 tsp salt and 1/4 tsp pepper
How to Make this
1. Prep the corn: if using fresh, husk and char the ears on a hot grill or in a dry cast-iron skillet brushed with 1 tbsp olive oil until nicely browned and a little blackened in spots, turning so every side gets color, about 8-12 minutes; let cool then cut kernels off the cob into a bowl (a bundt pan or large bowl helps catch them). If using frozen, thaw, pat very dry and saute in a hot oiled skillet until golden and slightly blistered, about 6-8 minutes.
2. Make the creamy dressing: whisk together 1/2 cup mayonnaise, 1/2 cup Mexican crema or sour cream, juice of 2 limes (about 3 tbsp), zest of 1 lime, 1 clove minced garlic, 1 tsp chili powder or Tajin, 1/2 tsp ground cumin if using, and about 1 tsp salt plus 1/4 tsp black pepper; taste and tweak now so you dont have to later.
3. Chop the mix-ins: finely chop 1/2 cup packed cilantro, seed and finely chop 1 small jalapeño if you want heat, finely chop 1/4 cup red onion or thinly slice 3 scallions, and crumble about 1 cup cotija or queso fresco, reserving a small handful for garnish.
4. Combine: add the charred corn to a large bowl, toss in the chopped onion or scallions, jalapeño, and most of the cilantro, then pour the dressing over and fold gently to coat everything.
5. Add the cheese: fold in about 3/4 of the crumbled cotija or queso fresco so the salad gets salty pockets of cheese, leave the rest for sprinkling on top.
6. Fold in avocado last: if using 1 ripe avocado, dice it and gently fold it into the salad right before serving so it doesnt get mashed or brown; squeeze a little extra lime on the avocado if you like.
7. Adjust seasoning: taste and add more salt, pepper, lime juice or chili powder/Tajin to punch up the flavor; remember cotija is salty so go easy at first.
8. Rest then serve: let the salad sit at room temp 10-15 minutes to let flavors marry, then transfer to a serving bowl and finish with the reserved cotija, a sprinkle of extra chili powder or Tajin, the remaining cilantro and lime wedges for squeezing.
9. Quick hacks and tips: char corn for smoky depth even if you use frozen, hold the cob vertically in a bundt pan to cut kernels cleanly, pat frozen corn dry so it chars instead of steaming, and dont overmix once avocado is added or itll turn mushy.
10. Serving notes: serve room temp or slightly chilled, this salad holds up well for parties and can be made a few hours ahead though add avocado right before guests arrive for best texture.
Equipment Needed
1. Grill or heavy cast-iron skillet for charring the corn
2. Bundt pan or large bowl to hold the cob and catch kernels
3. Chef’s knife
4. Cutting board
5. Large mixing bowl for tossing the salad
6. Whisk plus measuring cups and spoons
7. Heatproof spatula or wooden spoon
8. Tongs (for turning ears or sautéing)
9. Microplane or zester and a small citrus juicer or reamer
10. Serving bowl and a serving spoon
FAQ
Vibrant Mexican Street Corn Salad: Perfect For Parties Recipe Substitutions and Variations
- Mayonnaise: swap with plain Greek yogurt 1:1, or do half mayo half Greek yogurt to keep creaminess but cut fat; mashed avocado also works for a greener, richer result.
- Cotija or queso fresco: use crumbled feta or ricotta salata for a similar salty, crumbly bite, but use a little less feta since it’s tangier.
- Fresh cilantro: replace with flat leaf parsley or chopped green onions if cilantro tastes soapy to you; parsley keeps it bright without the cilantro flavor.
- Lime juice: use lemon juice 1:1 if youre out of limes, and add a touch of zest or a tiny splash of vinegar for extra tang if you want.
Pro Tips
– Char the corn, even if it’s frozen. Thaw and pat the kernels very dry first so they sear instead of steam, then get some good brown spots for smoky depth, dont skip this step cause it really makes the flavor pop.
– Cut the kernels over a bundt pan or tall bowl and hold the cob vertically so you dont have corn all over the counter, also let the ears cool a bit before cutting or youll burn your fingers.
– Fold avocado in last, dice it a little bigger so it holds up, squeeze extra lime on the pieces to slow browning and be gentle when mixing so it doesnt turn to mush.
– Taste as you go because cotija is salty, season lightly at first. Let the salad rest at room temp 10 to 15 minutes so the flavors marry, then tweak salt, lime or chili powder right before serving.
Vibrant Mexican Street Corn Salad: Perfect For Parties Recipe
I created a Vibrant Mexican Street Corn Salad that riffs on Mexican Street Corn Salsa, marrying charred corn and creamy elements with bright spices to form a colorful dish that begs a closer look.
6
servings
420
kcal
Equipment: 1. Grill or heavy cast-iron skillet for charring the corn
2. Bundt pan or large bowl to hold the cob and catch kernels
3. Chef’s knife
4. Cutting board
5. Large mixing bowl for tossing the salad
6. Whisk plus measuring cups and spoons
7. Heatproof spatula or wooden spoon
8. Tongs (for turning ears or sautéing)
9. Microplane or zester and a small citrus juicer or reamer
10. Serving bowl and a serving spoon
Ingredients
Fresh corn kernels from 6 ears (about 4 cups) or 4 cups frozen corn
1/2 cup mayonnaise
1/2 cup Mexican crema or sour cream
1 cup crumbled cotija or queso fresco
1/2 cup packed fresh cilantro, chopped
1 small jalapeño, seeded and finely chopped (optional)
1/4 cup finely chopped red onion or 3 scallions, thinly sliced
Juice of 2 limes (about 3 tbsp) and zest of 1 lime
1 tbsp olive oil
1 tsp chili powder or Tajin, plus extra for sprinkling
1 clove garlic, minced
1/2 tsp ground cumin (optional)
1 ripe avocado, diced (optional)
Salt and freshly ground black pepper, about 1 tsp salt and 1/4 tsp pepper
Directions
- Prep the corn: if using fresh, husk and char the ears on a hot grill or in a dry cast-iron skillet brushed with 1 tbsp olive oil until nicely browned and a little blackened in spots, turning so every side gets color, about 8-12 minutes; let cool then cut kernels off the cob into a bowl (a bundt pan or large bowl helps catch them). If using frozen, thaw, pat very dry and saute in a hot oiled skillet until golden and slightly blistered, about 6-8 minutes.
- Make the creamy dressing: whisk together 1/2 cup mayonnaise, 1/2 cup Mexican crema or sour cream, juice of 2 limes (about 3 tbsp), zest of 1 lime, 1 clove minced garlic, 1 tsp chili powder or Tajin, 1/2 tsp ground cumin if using, and about 1 tsp salt plus 1/4 tsp black pepper; taste and tweak now so you dont have to later.
- Chop the mix-ins: finely chop 1/2 cup packed cilantro, seed and finely chop 1 small jalapeño if you want heat, finely chop 1/4 cup red onion or thinly slice 3 scallions, and crumble about 1 cup cotija or queso fresco, reserving a small handful for garnish.
- Combine: add the charred corn to a large bowl, toss in the chopped onion or scallions, jalapeño, and most of the cilantro, then pour the dressing over and fold gently to coat everything.
- Add the cheese: fold in about 3/4 of the crumbled cotija or queso fresco so the salad gets salty pockets of cheese, leave the rest for sprinkling on top.
- Fold in avocado last: if using 1 ripe avocado, dice it and gently fold it into the salad right before serving so it doesnt get mashed or brown; squeeze a little extra lime on the avocado if you like.
- Adjust seasoning: taste and add more salt, pepper, lime juice or chili powder/Tajin to punch up the flavor; remember cotija is salty so go easy at first.
- Rest then serve: let the salad sit at room temp 10-15 minutes to let flavors marry, then transfer to a serving bowl and finish with the reserved cotija, a sprinkle of extra chili powder or Tajin, the remaining cilantro and lime wedges for squeezing.
- Quick hacks and tips: char corn for smoky depth even if you use frozen, hold the cob vertically in a bundt pan to cut kernels cleanly, pat frozen corn dry so it chars instead of steaming, and dont overmix once avocado is added or itll turn mushy.
- Serving notes: serve room temp or slightly chilled, this salad holds up well for parties and can be made a few hours ahead though add avocado right before guests arrive for best texture.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 216g
- Total number of serves: 6
- Calories: 420kcal
- Fat: 34g
- Saturated Fat: 9g
- Trans Fat: 0.1g
- Polyunsaturated: 7g
- Monounsaturated: 18g
- Cholesterol: 54mg
- Sodium: 692mg
- Potassium: 417mg
- Carbohydrates: 25g
- Fiber: 5g
- Sugar: 10g
- Protein: 10g
- Vitamin A: 333IU
- Vitamin C: 8.5mg
- Calcium: 154mg
- Iron: 0.7mg
