Mexican Street Corn Salad
Recipe from Two Peas and Their Pod
A flavorful Mexican Street Corn Salad made with charred corn, creamy dressing, cotija cheese, lime, and spices. Perfect as a side or dip for gatherings and weeknight meals.
Servings: 6
Calories: 100kcal
Ingredients
- 4 ears fresh sweet corn, husked
- 2 tablespoons plain Greek yogurt
- 1 tablespoon mayonnaise
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/2 cup sliced green onion
- 1/2 cup chopped cilantro
- 1/3 cup cotija cheese, plus more for topping (can use Parmesan or feta)
- 1 jalapeño, seeded and minced
Instructions
- Grill the corn on outdoor grill or on an indoor grill pan until lightly charred. You can also char the corn over a gas flame. Set the corn aside to cool. When cooled, use a sharp knife remove kernels from the cob.
- In a large bowl, combine the Greek yogurt, mayonnaise, garlic, lime juice, chili powder, paprika, cumin, salt, and pepper. Whisk until smooth.
- Add the corn, green onion, cilantro, cotija cheese, and jalapeño.
- Stir until well coated. Serve immediately or place in the fridge for 30 minutes so the flavors can meld.
Notes
How to Store: Store leftover salad in an airtight container in the refrigerator. It will keep fresh for 3 to 4 days. For best texture and flavor, add the cotija cheese and chopped cilantro just before serving if you plan to store it ahead of time. Give it a good stir before serving, as the dressing may thicken or separate slightly after chilling.
Nutrition
Calories: 100kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 320mg | Potassium: 230mg | Fiber: 2g | Sugar: 4g | Vitamin A: 483IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 1mg