Mexican Corn Salad | A rich cuisine

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Mexican street corn salad is the perfect way to celebrate all this season’s fresh corn. It’s incredibly easy to make and packed with southwestern flavor. If you love Mexican street corn or just plain corn, you’ll love this recipe!

Mexican corn salad

For the love of corn

It’s September, which means corn and tomatoes are in season and life is GOOD. And soon they will disappear. There’s no better time to make Mexican Corn Salad in Utah than August through September!

Mexican corn salad

Simple ingredients, so much flavor

Mexican Street Corn Salad is one of those dishes that you’ll want to make again and again. If you’ve ever eaten Mexican Street Corn, you know what I’m talking about. The combination of ingredients is irresistible. Corn, queso fresco, cilantro, chives, and a few spices all mixed together for a crunchy and flavorful side dish…yes please! And did I mention how easy it is? Just put the ingredients in a bowl and serve.

Mexican corn salad

Mexican street corn salad is the ultimate tailgate meal

September also marks the start of SOCCER season (go utes!). That means tailgating, lots of delicious food, and great memories. Mexican Street Corn Salad can be made quickly if you’re in a hurry, or it can be made ahead of time if you’re planning on making a larger batch. It can be served warm or chilled and pairs beautifully with grilled meats like grilled fajita shish kabobs, lemon pepper chicken kabobs, or grilled flank steak. The leftovers are AMAZING in quesadillas with chicken too!
Mexican corn salad

Mexican street corn salad is sure to be a side dish for all your fall barbecues, potlucks, and tailgates. A little bit creamy, a little bit crunch and a whole lot of Southwestern flavor. It’s a fun twist on an old favorite and a great way to use up fresh corn. If you’re looking for a salad that goes with everything from pulled pork to burgers to tacos, this is it. i know you will love it

Mexican corn salad

Mexican corn salad

Ingredients

  • 6-8
    large corn on the cob or 6 cups frozen corn
    Yellow, white or a combination of both
  • 1
    tablespoon
    mayonnaise
  • 1-2
    tablespoon
    sour cream
  • 1-2
    tablespoon
    lime juice
  • 1
    teaspoon
    chili powder
  • 1
    Bunch of spring onions – roasted and chopped
  • 1/2
    Bunch of coriander
    chopped – reserve some for sprinkling
  • 3
    oz
    queso fresco — or more to suit your taste — reserve 1 ounce for the topping
  • Queso fresco on top plus additional chopped cilantro

instructions

  1. Grill corn in husk on medium/high for 6 minutes, turn, then grill for another 6 minutes. Cut the seeds from the cob. Grill spring onions, 1 minute on each side or until lightly charred – turning once (you don’t have to grill spring onions, but it gives them great flavor!). Or use frozen corn toasted in a skillet with 1 tablespoon olive oil.

  2. In a bowl, combine corn, mayonnaise, sour cream, lime juice, chili powder, chopped scallions, and 2 ounces queso fresco.

  3. Top with additional queso fresco and coriander.

  4. Serve warm, at room temperature or chilled.

recipe notes

This recipe is best when made with fresh corn on the cob. However, if fresh corn is not available, you can use frozen corn. Do not thaw before use.

If using frozen corn, remove about 1-2 cups and pan sear in a pan over the stovetop over high heat with a little olive oil. Cook the corn until it starts to brown slightly. Then add to the bowl with the remaining frozen corn. Proceed with the recipe instructions.

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