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Flavorful Grilled Mexican Street Corn Salad

grilled Mexican street corn salad - featured image

A smoky, creamy, and tangy grilled Mexican street corn salad that is quick to prepare and perfect for summer gatherings or weeknight sides.

Ingredients

Scale
  • 56 ears fresh corn, husked (about 4 cups frozen corn if fresh unavailable)
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • Juice of 1 large lime
  • ½ cup crumbled Cotija or feta cheese
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ cup fresh cilantro, finely chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat grill to medium-high heat (around 400°F / 200°C). If using a grill pan, preheat on stove over medium-high heat.
  2. Brush each ear of corn with olive oil to prevent sticking and encourage even charring.
  3. Grill corn, turning every 2-3 minutes for 10-12 minutes until golden-brown with slightly blackened spots.
  4. Remove corn from grill and let cool for about 5 minutes. Slice kernels off the cob carefully, keeping kernels whole.
  5. In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, chili powder, salt, and pepper until smooth.
  6. Add grilled corn kernels and chopped cilantro to the dressing and toss gently to coat evenly.
  7. Fold in crumbled Cotija cheese, reserving some for garnish.
  8. Taste and adjust seasoning with more chili powder, lime juice, or salt as desired.
  9. Transfer salad to serving bowl and sprinkle remaining Cotija cheese and a pinch of chili powder on top.
  10. Optional: Chill salad for 15-20 minutes before serving to meld flavors.

Notes

Use Greek yogurt instead of sour cream for a lighter version. For dairy-free, substitute Cotija cheese with toasted pumpkin seeds. Frozen corn can be used but fresh corn is best for grilling. Chill salad before serving for best flavor. Adjust chili powder for desired spice level.

Nutrition

Keywords: Mexican street corn salad, grilled corn salad, summer salad, smoky corn salad, easy side dish, barbecue side, creamy corn salad