For the Love of Corn
Simple Ingredients, So Much Flavor
Mexican Street Corn Salad is the Ultimate Tailgate Dish
Mexican Street Corn Salad
Mexican Street Corn Salad
Ingredients
- 6-8 large ears of corn or 6 cups frozen corn yellow, white, or a combination of both
- 1 Tablespoon mayonnaise
- 1-2 Tablespoons sour cream
- 1-2 Tablespoons lime juice
- 1 teaspoon chili powder
- 1 bunch green onions – roasted and chopped
- 1/2 bunch cilantro chopped- reserve some for topping
- 3 oz queso fresco – or more for your liking – reserve 1 oz for topping
- queso fresco on top plus additional chopped cilantro
Instructions
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Grill corn in husk on medium/high for 6 minutes, turn, then grill 6 more minutes. Cut kernels from the cob. Grill green onions, 1 min on each side or until lightly charred- turning once (You don’t have to grill green onions, but it does give them a great flavor!). Or use frozen corn, roasted in a pan with 1 tablespoon olive oil.
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In a bowl, toss corn, mayonnaise, sour cream, lime juice, chili powder, chopped green onions and 2 oz queso fresco.
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Top with additional queso fresco and cilantro.
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Serve warm, room temperature, or chilled.
Recipe Notes
This recipe is best when made with fresh corn on the cob, however if fresh corn is not available, you may use frozen corn. Do not thaw before using.
When using frozen corn, remove about 1-2 cups and sauté in a pan over stove on high heat using a little olive oil in pan. Cook the corn until it starts to brown a bit. Then add to the remaining frozen corn in bowl. Proceed with recipe directions.
Dear Si,
I love your blog and recipes! I have to tell you that I think you were inspired to post this recipe today. 🙂 My son leaves on his mission to Puebla, Mexico in 16 days, and I came on to your site just now to get some good Mexican food ideas for his farewell. This looks fabulous and will be perfect! I think I’ll check out the Fajita Kabobs as well. And of course some yummy desserts! Thanks so much for sharing your delicious and beautiful recipes with all of us!
You’re very welcome, Kristy, I’m glad you found ABK. There are a lot of wonderful Mexican style recipes here. And that’s so exciting for your son! One of my son’s served his mission in Mexico too. Thanks for sharing!
xo
Si
Could you use Trader Joe’s frozen roasted corn for this recipe?
Hi Susie, yes that should work just fine. Thanks for asking and for reading ABK!
xo
Si
Hi! I’m planning to make the Mexican Street Corn salad this weekend and had a quick question–the recipe calls for Queso Fresca, but in the description, you say Cotija. which is it? They are different!
Hi Catherine, sorry for the confusion! It calls for Queso Fresco. Thanks for asking,
xo
Si
I followed the recipe exactly using fresh corn on the cob and roasted it on the grill. I served it warm/room temperature alongside carne asada tacos. It was perfect and everyone, including the kids, loved it!
I really wanted this recipe but the advertisement is covering the print button and the top portion of the recipe. Waaaahhhh!
Could you use canned corn?
Hey Kierah, Fresh or frozen corn works best for this recipe. Canned corn will work, but it’s a little runny as is, so it will completely change the consistency and flavor of the recipe. Let me know how it goes after you make it. Thanks for reading ABK!
Xo,
Si
This corn is such a great side to a Mexican inspired meal. In the winter when I am in a pinch for reliable corn on the cob, Trader Joe’s frozen corn has proven a good substitute. The recipe notes make it easy to convert.