Mexican Corn Salad
This Mexican Street Corn Salad is creamy, smoky, fresh, and packed with bold flavors from charred sweet corn, spices, and a creamy dressing. Inspired by Mexican Street Corn, this easy side dish is perfect for summer BBQs, potlucks, picnics, taco nights, or a quick, light lunch. Ready in about 20 minutes, this colorful salad is simple to customize and can easily be made vegan.
Servings: 4
Ingredients
For the Charred Corn
- 1 tablespoon butter or oil
- 4 cups corn cut from the cob (~ 4 medium ears)
- ½ teaspoon fine sea salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
For the Dressing
- ¼ cup sour cream
- ¼ cup vegan mayonnaise
- 2 tablespoon freshly squeezed lime juice
- ½ teaspoon paprika
- ½ teaspoon ground roasted cumin
For the Salad
- Charred corn
- 1 red bell pepper (finely chopped)
- ½ cup finely chopped cilantro
- 1 tablespoon finely chopped jalapeños (I used pickled jalapeños)
For Garnish (Optional)
- Cotija or Feta cheese
Instructions
Cut the Corn Kernels
- To easily remove the kernels without making a mess, place a small bowl upside down inside a larger bowl. Stand one ear of corn upright in the smaller bowl and carefully run a sharp knife down the sides of the cob. The kernels will fall neatly into the larger bowl.
- Repeat with the remaining ears of corn.
Char the Corn
- In a large nonstick skillet, melt the butter over medium heat. Evenly spread the corn over the bottom of the pan and let the corn sit undisturbed to char for 2 minutes.
- Add salt and pepper, stir, and char for another 2 minutes. Continue cooking and stirring in this manner for 7-8 minutes, until you achieve golden brown bits and the corn is cooked.
- Transfer the corn to a mixing bowl and set it aside.
Prepare the Dressing
- In a small bowl, stir together the sour cream, vegan mayo, lime juice, paprika, and ground cumin.
Assemble the Salad
- To the bowl with corn, add bell peppers, cilantro, and jalapeños. Add the dressing and toss to mix well.
- Taste and adjust the salt, pepper, and lime juice if needed. Top the salad with cheese, paprika, and cumin and serve.
Storing Suggestions
- This Mexican Street Corn Salad is best enjoyed fresh, when the vegetables are crisp and the dressing is at its creamiest.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
- Before serving again, stir the salad well and add a squeeze of fresh lime juice if needed to refresh the flavors.
- I don't recommend freezing this salad, as the creamy dressing may separate and the vegetables will lose their crisp texture after thawing.
Notes
- Char the Corn Well: The slight smokiness from the charred corn is what gives this salad its authentic Mexican street corn flavor. Don't rush this step.
- Use Fresh Lime Juice: Freshly squeezed lime juice makes a noticeable difference. Bottled juice lacks the bright, fresh flavor that balances the creamy dressing.
- Let the Corn Cool Slightly: Adding the dressing to piping hot corn may cause the sour cream to thin out. Let them cool for a few minutes before mixing everything.
- Taste Before Serving: The sweetness of corn can vary throughout the season, so always taste the finished salad and adjust the lime juice, salt, or spices if needed.
- Chop Everything Finely: Small pieces of bell peppers, jalapeños, and cilantro ensure every bite has the perfect balance of flavors.
- Make It Ahead: You can char the corn and prepare the dressing several hours in advance. Store them separately and combine everything just before serving for the freshest flavor and texture.
Nutrition (Approximate Values)
Calories : 291kcalCarbohydrates : 36gProtein : 6gFat : 16gSaturated Fat : 4gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gTrans Fat : 0.1gCholesterol : 13mgSodium : 409mgPotassium : 446mgFiber : 4gSugar : 8gVitamin A : 1729IUVitamin C : 47mgCalcium : 30mgIron : 1mg
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