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Mexican Street Corn Salad

 Total time: 20 minutes

Published: August 10, 2022

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This salad is made from perfectly seasoned grilled corn, topped with cheese, and lightened up with fresh lime.. Mexican Street Corn Salad It’s a summer side dish not to be missed!

Mexican Street Corn Salad is inspired by a common Mexican street snack called Esquites. Esquites are basically corn salad in a cup, but with a mayonnaise-based dressing. And let me tell you: it’s delicious. I wanted to make a healthier version of Esquites so I made this Mexican Street Corn Salad!

ingredients

  • Corn– You’ll want fresh corn on the cob to grill. Remove the husk before grilling to char the corn a bit.
  • Olive oil– This will be used to scrub the corn before seasoning.
  • smoked paprika– I prefer smoked paprika to regular paprika, but regular will work in a pinch!
  • Cumin– A classic Mexican spice to make your corn even tastier!
  • Salt– Any kind of salt you prefer is fine.
  • fresh lime juice– Use fresh lemon juice to dress the salad and lighten the flavor.
  • Cilantro– The freshly chopped cilantro will be mixed with the salad.
  • Cotija Cheese or Queso Fresco– You can find cotija cheese and queso fresco at your local grocery store. There are Mexican cheeses that combine perfectly with the flavors of this salad.

Here’s how to make Mexican Street Corn Salad.

  1. First, remove the skins corn Rub olive oil over corn and season with smoked paprika, cumin and salt. rub dressing on the corn with the tips of the fingers.
  2. Grill corn over medium heat for 10-12 minutes. Turn the corn over frequently so it cooks on all sides and prevents it from burning.
  3. Let the corn cool down. Carefully cut corn off the cob and combine in a bowl with lime juice, cilantro, and cheese. mix everything good and have fun!

Why this recipe works

So easy– When something is as easy as this Mexican Corn Salad, you just have to try it! The hardest part is grilling corn, and it’s still pretty simple.

delicious and crispy– Crispy roasted corn with the freshness of lime makes this salad wonderfully crisp. It would be perfect to pair with something higher in fat like carnitas tacos as the salad will lighten up anything and provide the perfect balance!

salty and sweet– The salt of the cheese combined with the sweetness of the corn and the key lime pie create a perfect combination of salty and sweet that you just have to try!

Variations and customizations

Everyone prepares their Mexican Corn Salad a little differently. I like the combination of smoked paprika and cumin, but you can also spice it up with chili powder. Or, if you like it spicy, you can chop up a jalapeño and toss it in, or try adding some corn cayenne pepper before grilling. If you want this salad to be more like a traditional Esquites recipe, you can add mayonnaise. The beauty of this recipe is that you can make it your own!

Expert tips and tricks

  • when roasting corn, turn it often to make sure all the corn is cooked and has that delicious grilled flavor.
  • Not sure you want to fire up the grill? No problem, you can roast corn in the oven or boil it If you choose to boil, add the dressing to the salad last when you mix everything together.
  • If there is no fresh corn available, you can use frozen corn and sauté the stones in a hot pan with the addition of seasonings.
  • If you do not have fresh lemon juicebottled lemon juice will do.
  • You can make this salad ahead of time and refrigerate it for up to 2-3 days. Add lime, cilantro, and cheese when ready to serve.

Other recipes you will love

This salad would look great with my Slow Cooker Pork Tacos or my Slow Cooker Sante Fe Chicken Tacos! Any taco or burrito like my Southwest Chicken Burritos would go great with this corn salad.

If you are looking for other salads to try, you will love my Corn Salad and Mexican Chicken Corn Noodle Salad!

If you doAnd this delicious Mexican street corn saladplease come back and let me know what you think leaving a comment Y recipe evaluation! And be sure to take a picture and email or tag me on social media, I love connecting with you and seeing your CDLC creations!

Mexican Street Corn Salad

This salad is made from perfectly seasoned grilled corn, topped with cheese, and lightened up with fresh lime.. Mexican Street Corn Salad It’s a summer side dish not to be missed!

Servings: 6 servings

  • Rub the olive oil all over the corn. Season the corn with smoked paprika, cumin, salt and rub with your fingertips.

  • Grill over medium heat for 10-12 minutes, turning everything.

  • Let the corn cool slightly, then cut up the corn on the cob and combine in a bowl along with the lime juice, cilantro, and cheese and mix well before serving.

  • when roasting corn, turn it often to make sure all the corn is cooked and has that delicious grilled flavor.
  • Not sure you want to fire up the grill? No problem, you can roast corn in the oven or boil it If you choose to boil, add the dressing to the salad last when you mix everything together.
  • If there is no fresh corn available, you can use frozen corn and sauté the stones in a hot pan with the addition of seasonings.
  • If you don’t drink fresh lemon juicebottled lemon juice will do.
  • You can make this salad ahead of time and refrigerate it for up to 2-3 days. Add lime, cilantro, and cheese when ready to serve.

Calories: 79 kcal, Carbohydrates: 12 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Polyunsaturated Fat: 0.5 g, Monounsaturated Fat: 2 g, Trans Fat: 0.01 g, Cholesterol: 5 mg, Sodium: 268 mg, Potassium: 172 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 220 IU, Vitamin C: 4 mg, Calcium: 31 mg, Iron: 1 mg

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