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–+ servings
Mexican Street Corn Salad

Best Mexican Street Corn Salad: Bold Flavors, Easy Prep!

Enjoy vibrant flavors in this Mexican Street Corn Salad, a perfect summer dish bursting with fresh ingredients.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 5 cups Fresh Corn cut from the cob; adds natural sweetness and texture.
  • 2 tbsp Butter provides richness and helps achieve a lovely golden color on the corn.
  • 2 cloves Garlic minced; infuses depth of flavor into the dish.
  • 1/2 tsp Salt enhances the overall flavor profile beautifully.
  • 1/2 tsp Pepper enhances the overall flavor profile beautifully.
  • 1/4 cup Mayonnaise acts as the creamy base for the dressing.
  • 1/4 cup Sour Cream contributes a delightful tanginess and creaminess.
  • 1/2 cup Parmesan Cheese finely grated; adds a savory layer of flavor, crucial for richness.
  • 1 tbsp Jalapeño deseeded and finely chopped (optional); introduces a refreshing kick of heat.
  • 1 cup Cilantro roughly chopped; brings brightness and authentic Mexican flavor.
  • 1 cup Green Onions finely sliced; provides a mild onion flavor that complements the salad.
  • 1/2 cup Red Onion finely chopped; adds a crunchy texture and a hint of sweetness.
  • 2-3 tbsp Lime Juice fresh; key for that zesty tang, adjust to your taste.
  • 60 g Cotija or Feta Cheese crumbled (optional); a finishing touch for a salty flavor.
For Serving
  • Garnishes Optional jalapeño slices, cilantro leaves, and lime wedges.

Equipment

  • large skillet
  • Mixing bowl
  • knife
  • cutting board
  • bundt pan

Method
 

Step-by-Step Instructions
  1. Cut the kernels off the corn cobs to yield about 5 cups, using a bundt pan or bowl to catch them.
  2. Melt 2 tablespoons of butter in a skillet over high heat, then add minced garlic and stir for about 10 seconds.
  3. Add the corn to the skillet and sauté for 5 minutes, until golden-brown.
  4. Season the corn with ½ teaspoon salt and ½ teaspoon pepper, tossing well.
  5. Transfer the corn to a large bowl and mix with mayonnaise, sour cream, and Parmesan cheese.
  6. Fold in cilantro, red onion, green onions, and jalapeño (if using), mixing gently.
  7. Serve topped with crumbled cotija or feta cheese and optional garnishes.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 25gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

For best results, use fresh corn cut from the cob. Store any leftovers in an airtight container for up to 2 days.

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