Mexican Street Corn Salad is made with roasted corn, lime juice, cilantro, mexican spices, a touch of mayo and cotija cheese. A perfect Mexican side dish!
Prep Time20 minutesmins
Cook Time8 minutesmins
Total Time28 minutesmins
Course: Side Dish
Cuisine: Mexican
Keyword: mexican corn salad
Servings: 6
Author: Melissa Stadler, Modern Honey
Ingredients
4cupsCornshaved from 5-6 roasted corn on cob or frozen corn
1TablespoonOlive Oilif using frozen corn
1/4cupRed Onionfinely diced
1/2cupCilantrochopped
1/2Jalapenofinely diced
1Limejuiced
1/2 - 1teaspoonChili Powderdepending on taste
1/4teaspoonCumin
1teaspoonGarlic Salt
3TablespoonsMayonnaise
3TablespoonsSour Cream
1/4cupCotija CheeseMexican crumbling cheese. May substitute feta cheese
Instructions
If using frozen corn, heat skillet over medium high heat. Add olive oil. Add frozen corn and cook for several minutes until it is cooked through and the corn starts to get a char on it.
If using fresh corn, remove husk and roast on outdoor grill for 7-8 minutes or until roasted. Remove corn kernels from cob and place in bowl.
Stir together corn, red onion, cilantro, jalapeno, lime juice, chili powder, cumin, garlic salt, and mayonnaise. May add more mayo, depending on consistency goals. Stir in cotija or feta cheese, keeping out 1 Tablespoon to use as a garnish.