Mexican Street Corn Salad

Make this mexican street corn salad for your next get together. It is the perfect side dish for any outdoor party menu.

Corn is one of those vegetables that my whole family can agree on.  It is our go to side dish at dinner time.  I usually keep a big bag of it in the freezer.  However, we love all the sweet corn on the cob you can find in the summer.

Recently my husband and I went to a restaurant and as one of my sides I choose the mexican street corn.  Expecting it to come on a cob, it came in a bowl as a side dish.  I loved it!  I loved it so much that I knew I had to make a version of my own.

I made this mexican corn salad using ears of corn that I cooked in water, and then on the grill and then cut the corn off the ear, but you could use frozen corn as well.  It includes all the classic flavors of authentic mexican street corn, the creamy mayo, the spicy chili powder, and the salty cheese.  I think your guests will love it so much, they will request that you make it for every party!

Yield: 8 (1/2 cup) servings

Mexican Street Corn Salad

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Mexican street corn salad side dish

Cook Time 20 minutes

Total Time 20 minutes

Ingredients

• 4 cups sweet corn (6-8 ears fresh corn or 4 cups frozen corn)
• 1/2 cup mayo
• 2 TBL butter
• 2 tsp lime juice
• 4 green onions
• 1/4 cup cotija cheese
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sugar
• cilantro leaves for garnish

Instructions

1. Cook the corn. You can either add 4 cups of frozen corn to a large skillet and warm on medium high heat until corn is cooked and there is a bit of char on it. Or cook 6-8 fresh ears of corn in boiling water, then sear them on a bar b cue grill for a few minutes to get some char marks, then cut the corn off the cob.
2. Add cooked corn to a medium bowl.
3. In a bowl, melt butter in microwave.
4. Chop green onions (only want to include the green part, not the white).
5. Add mayo, spices, green onions, lime juice, and 1-2 TBL of cheese to the melted butter and stir until all combined.
6. Pour mixture over cooked corn and stir until all combined.
7. Add remaining cheese and a few chopped cilantro leaves on top to garnish and to serve.
8. **NOTE: I don't love cilantro, but if you do, you can always add more than just a few leaves. Just be careful to not overpower the flavor with cilantro.

If you’re a corn fan like me, check out these craveable corn recipes from some other fabulous food bloggers.

Sausage & Egg Rice Bowl from Kleinworth & Co.

Grilled Corn Relish from Cooking with Curls

Roasted Corn and Jalapeno Dip from Home.Made.Interest.

Fully Loaded Chorizo Meatloaf from The Creative Bite

Yakitomorokoshi from Nomageddon

Grilled Corn Salsa from Julie’s Eats & Treats

Mexican Street Corn Salad from Liz on Call

Chicken & Corn Soup from Around My Family Table

Mexican Style Easy Corn Chowder from A Simple Pantry

Happy Cooking!

Liz