Mexican Street Corn Salad
A vibrant and flavorful salad inspired by traditional Mexican street corn, featuring grilled corn and a creamy chili lime dressing.
Equipment
- 1 grill medium-high heat
- 1 large mixing bowl
- 1 whisk
Ingredients
Salad
- 5 ears of fresh corn husked
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
Dressing
- 1/3 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- Salt to taste
Instructions
Preparation
- Preheat the grill to medium-high heat. Brush the corn with olive oil and season with salt and pepper. Grill the corn for 10-15 minutes, turning occasionally, until charred and tender.
- Allow the grilled corn to cool slightly. Use a sharp knife to slice the kernels off the cob. Transfer the kernels to a large mixing bowl.
Dressing
- In a separate bowl, whisk together mayonnaise, lime juice, chili powder, and a pinch of salt. Adjust seasoning to taste.
Assembly
- Pour the dressing over the grilled corn kernels. Add cotija cheese and cilantro. Toss until the corn is evenly coated with the dressing.
- Transfer the salad to a serving dish. Garnish with additional cilantro and a sprinkle of chili powder, if desired. Serve immediately or chill before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.
Notes
Pro Tips: Make the salad a day ahead to allow flavors to meld. Adjust spice by varying chili powder. Ingredient Substitutions: Use Greek yogurt instead of mayonnaise for a lighter option. How to Serve: Pair with grilled meats or tacos. Storage & Freshness: Keep in an airtight container for up to 3 days. Make-Ahead Tips: Prepare dressing and grill corn in advance, then assemble before serving.