Mexican Street Corn Salad

If you’ve never had Mexican Street Corn, you don’t know what you’re missing!  The flavors in this recipe are off the charts!

This is one of my all time favorite summer salads.  The flavor is off the charts!

Mexican Street Corn is typically a full ear of corn coated spicy and creamy flavors.  You can get it from street vendors and it’s meant to be eaten off the cob.

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However, for this recipe, I took the flavors of street corn and turned it into a salad.

I just love the combination of the sweet, succulent corn and the slight heat from the jalapeno and chili powder.  Of course, if you’re not a fan of heat, you can always cut it back or eliminate it all together.

This salad calls for Queso Blanco – it’s a mild cheese that doesn’t melt when added to the warm salad.   If you can’t find it, you can always use Feta.

I like to serve this salad warm, but it’s also good cold too.  Enjoy!

More Recipes You Might Like

• Roasted Sweet Corn Chowder
• Garlic Parmesan Corn on the Cob
• Mexican Corn Cake

Looking for more?  Check out all of the quick easy recipes for dinner on It Is a Keeper.

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5 from 1 vote

Mexican Street Corn Salad

If you've never had Mexican Street Corn, you don't know what you're missing!  The flavors in this recipe are off the charts!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Side Dish

Cuisine: Mexican

Keyword: corn, Salad

Servings: 4

Calories: 220kcal

Author: Christina Hitchcock

Ingredients

• 5 ears fresh corn - cooked and removed from the cob
• 2 tablespoons butter
• 2 tablespoons jalapeno - finely minced
• 2 cloves garlic - finely minced
• 1/4 cup red onion - diced
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/2 teaspoon chili powder
• 1 lime - juiced
• 1/4 cup cotija cheese or Feta
• 1/4 cup cilantro - chopped
• 1 teaspoon House Seasoning Blend

Instructions

• Melt butter in a large skillet over medium high heat.
• Add corn and sautee until golden and slightly charred, about 10 minutes.
• Remove corn from the pan and place in a large bowl.
• Add onion, jalapeno and garlic to the skillet and saute for 2-3 minutes until vegetables are softened and fragrant.
• Remove vegetables from pan and place in bowl with corn.
• In a bowl, combine mayo, sour cream, lime juice, chili powder and House Seasoning Blend.
• Whisk until combined.
• Pour dressing over the corn and stir to combine.
• Add cheese and cilantro and serve immediately.

Nutrition

Calories: 220kcal | Carbohydrates: 25g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 703mg | Potassium: 354mg | Fiber: 3g | Sugar: 8g | Vitamin A: 12.9% | Vitamin C: 27.8% | Calcium: 1.5% | Iron: 3.8%

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