Description
This grilled Mexican street corn salad bursts with flavors. It’s a unique twist on the classic street corn recipe and the perfect side dish for your next summer get-together!
Ingredients
- 6 ears fresh corn, shucked
- 1/4 cup sour cream (or Mexican crema if you can find it)
- 1/4 cup mayonnaise (optional)
- Juice of 2 limes
- 1 medium clove garlic, grated
- 1/2 teaspoon chili powder (we like Ancho chili powder for its subtle smokiness)
- 1/4 cup Cotija cheese, finely crumbled (or Feta)
- 1/2 cup fresh cilantro leaves, finely chopped
- 1/2 teaspoon Kosher salt
Instructions
1. Preheat your grill to high heat. Grill the shucked corn, turning occasionally until charred spots appear, about 2 to 3 minutes per side. Do not let it cook too long – you want it to retain a little crunch and juice.
2. Let the corn cool a little so you can handle it. Cut the corn kernels off the cob using a sharp knife and transfer them to a large bowl.
3. Add sour cream, mayo (if using), cilantro, garlic, Cotija, lime juice, and chili powder to the bowl with the grilled corn kernels and combine. Adjust seasoning with salt if needed.
4. Transfer the Mexican street corn salad to a large platter–or leave it in the same bowl–and sprinkle generously with more cotija cheese and garnish with chopped cilantro and slices of lime. Enjoy!
Notes
Cotija cheese adds salty richness—go light on added salt if using.
If you can’t find Cotija, feta is a good substitute.
For extra spice, add a dash of cayenne or chopped jalapeño.
Best served fresh, but can be refrigerated up to 2 days.