Mexican Street Corn Salad Recipe
This Mexican Street Corn Salad is a vibrant and flavorful dish that combines grilled corn kernels with crunchy radishes, crisp green onions, fresh cilantro, tangy lime juice, and creamy chipotle mayonnaise. Topped with crumbled Cotija cheese and a hint of chipotle chili powder, this salad is perfect as a side dish or a refreshing snack, capturing the essence of classic Mexican street corn in a bowl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Ingredients
Main Ingredients
- 4 cups fresh or frozen corn kernels (from 6 ears corn)
- ⅓ cup diced radishes (about 4-5)
- 4 green onions, chopped
- ¼ cup roughly chopped fresh cilantro leaves, plus more for garnish
- ⅓ cup crumbled Cotija cheese, plus more for garnish
- 1 tablespoon lime juice (from 1 lime)
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ⅓ cup Chipotle mayonnaise
- ¼ teaspoon chipotle chili powder (optional)
Instructions
- Grill the Corn: Preheat your grill to medium heat. Place the whole ears of corn directly onto the grill grates. Cover the grill and cook the corn, turning every 2-3 minutes to ensure even charring, until the kernels are tender and slightly charred, about 15 minutes total. Remove the corn from the grill and allow it to cool slightly for handling.
- Cut the Kernels: Using a sharp knife, carefully cut the grilled kernels off the cobs and transfer them to a large mixing bowl.
- Combine Ingredients: Add the diced radishes, chopped green onions, roughly chopped cilantro leaves, crumbled Cotija cheese, lime juice, sea salt, freshly cracked black pepper, and chipotle mayonnaise to the bowl with the corn. Toss everything together gently but thoroughly to combine all the flavors evenly.
- Garnish and Serve: Sprinkle additional Cotija cheese, fresh cilantro leaves, and a pinch of chipotle chili powder over the salad for extra flavor and a beautiful presentation. Serve immediately and enjoy this vibrant, delicious salad.
Notes
- For a smoky flavor without a grill, you can roast the corn in the oven or use a grill pan on the stovetop.
- If fresh corn isn’t available, frozen corn kernels work well; thaw and pat dry before grilling or cooking.
- Chipotle chili powder adds a subtle smoky heat, but it’s optional—feel free to adjust or omit based on your spice preference.
- This salad is best served fresh but can be refrigerated for up to one day; stir well before serving.
- To make this salad vegan, substitute the Cotija cheese and mayonnaise with vegan alternatives.
Find it online: https://justsosavory.com/mexican-street-corn-salad-recipe/
