Summer

Mexican Street Corn Salad

by:
October  4, 2022
5
1 Ratings
Mexican Street Corn Salad
Photo by Emily Rieger
  • Serves 4
Author Notes

Mexican street corn is one of my favorites but it's not an easy dish to eat-- especially at a dinner party. Not only is this version off the cob but, the longer it sits the better it gets so it's a great make ahead side dish. —Grant Melton

What You'll Need
Ingredients
  • 6 ears of corn, husks and silks removed
  • Olive oil cooking spray
  • Salt and pepper
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • Zest and juice of a lime
  • 1 teaspoon ancho chili powder
  • 1/4 teaspoon onion powder
  • 1/4 cup cilantro leaves, plus more for garnish
  • 6 ounces cotija cheese, crumbled
Directions
  1. Preheat oven to broil or prepare grill at high heat. Spray each corn cob with cooking spray and season with salt and pepper. Broil or grill the corn, turning every few minutes to char the kernels. Remove and cool. Cut the corn from the cob into a large mixing bowl.
  2. n a small bowl, whisk together mayonnaise, sour cream, 1/2 teaspoon salt, lime juice and zest, ancho and onion powders. Pour the dressing over the corn and toss to coat. Stir in the chopped cilantro and place the corn salad onto a large serving platter.
  3. Top the corn salad with the cheese and serve with some sprigs of cilantro and lime wedges alongside.
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3 Reviews

cholula
cholula August 20, 2020
Yum! I followed the recipe except I cut up jalapeno and sweet onion, both were broiled with the fresh corn. Very good! Served it with potatoes and carrots seasoned with butter and cumin along with an avocado. Will definitely make it again. *
 
cholula
cholula August 20, 2020
Yum! I followed the recipe except I cut up jalapeno and sweet onion, both were broiled with the fresh corn. Very good! Served it with potatoes and carrots seasoned with butter and cumin along with an avocado. Will definitely make it again.
 
Fran M.
Fran M. September 12, 2017
This sounds wonderful. Can't wait to try it.