I made a Vibrant Mexican Street Corn Salad that mixes charred corn, crumbled cotija, chile, lime, and a secret twist, and I included it among my Mexican Party Recipes.

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I still get a little thrill bringing this Vibrant Mexican Street Corn Salad to parties. It grabs attention with charred corn kernels and salty crumbles of Cotija cheese that make people do a double take.

It’s bright, messy, loud and totally shareable, the kind of dish that sits between Mexican Street Corn Salsa and the sort of Sides To Bring To A Cookout everyone ends up fighting over. I swear it disappears faster than I expect and actually starts conversations, not just background noise.

If you like bold textures and colors you might wanna see what all the fuss is about and why folks keep coming back for more.

Ingredients

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Corn: Sweet starchy base, lots of carbs and fiber, keeps salad filling and bright.
Mayonnaise: Rich creamy fat, gives silkiness and calories, helps flavors cling to corn.
Crema or sour cream: Tangy dairy, adds acidity and cream, balances heat and richness.
Cotija cheese: Salty crumbly cheese, adds protein and savory punch, kinda tangy too.
Lime juice: Bright citrus acid, sneak of vitamin C, makes everything pop with zip.
Cilantro: Fresh herb, low calorie, gives grassy citrus note, some people hate it.
Jalapeño: Adds heat via capsaicin, tiny vitamin boost, use less if you cannot handle.

Ingredient Quantities

4 cups corn kernels (about 6 ears fresh or 4 cups frozen, thawed)

2 tbsp olive oil or 1 tbsp butter for charring

1/2 cup mayonnaise

1/4 cup Mexican crema or sour cream

1/2 cup Cotija cheese crumbled or feta if you cant find Cotija

2 tbsp fresh lime juice about 1 lime

1/4 cup cilantro finely chopped

1/4 cup red onion finely diced about 1 small

2 scallions thinly sliced

1 jalapeño seeded and minced optional

1 tsp chili powder or Tajín plus extra for sprinkling

1/2 tsp ground cumin or smoked paprika optional

Salt and freshly ground black pepper to taste

How to Make this

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1. If using fresh corn cut the kernels off about 6 ears to make 4 cups, or thaw and pat dry 4 cups frozen corn; set aside.

2. Heat a large cast iron or heavy skillet over medium-high heat and add 2 tbsp olive oil or 1 tbsp butter, let it get shimmering.

3. Add the corn in an even layer, don’t overcrowd, and let it char undisturbed a couple minutes then stir, cooking until most kernels have golden brown and some black spots, about 6 to 10 minutes; you can also char under a hot broiler or on a grill if you want extra smokiness.

4. Transfer the corn to a large bowl, scrape any browned bits from the pan in with it, let cool a few minutes so the mayo won’t split.

5. In a separate bowl whisk together 1/2 cup mayonnaise, 1/4 cup Mexican crema or sour cream, 2 tbsp fresh lime juice, 1 tsp chili powder or Tajín, 1/2 tsp ground cumin or smoked paprika if using, and season with salt and freshly ground black pepper to taste.

6. Fold the dressing into the warm corn, then stir in 1/2 cup crumbled Cotija (or feta), 1/4 cup finely chopped cilantro, 1/4 cup finely diced red onion, 2 thinly sliced scallions, and 1 seeded and minced jalapeño if you want heat; reserve a little cheese and cilantro for garnish.

7. Taste and tweak: add more lime if it needs brightness, more Tajín or chili powder for heat, and a splash of water or milk to loosen the dressing if it seems too thick.

8. Let the salad rest 10 to 15 minutes so the flavors meld, or chill for 30 minutes for a party-ready dish, but if you make ahead wait to add most of the cilantro and scallions until serving.

9. Serve topped with the reserved Cotija, a sprinkle of extra chili powder or Tajín, and extra cilantro and scallions; great warm, room temp, or chilled with tortilla chips or as a side.

10. Store leftovers covered in the fridge 3 to 4 days, bring to room temp or reheat briefly before serving, dont forget to stir it up again before you plate.

Equipment Needed

1. Large cast iron or heavy skillet for charring the corn
2. Large mixing bowl to catch the corn and those browned bits, youll let it cool here
3. Small bowl and a whisk or fork for the mayo crema dressing
4. Measuring cups and measuring spoons
5. Chef’s knife and cutting board for the onion, cilantro and jalapeño
6. Spatula or wooden spoon to stir and scrape the pan
7. Citrus reamer or juicer, or just a fork to squeeze the lime
8. Airtight container or plastic wrap for chilling and storing leftovers

FAQ

Q: Can I use frozen corn instead of fresh? A: Yes. Thaw and pat it very dry, then char in a hot skillet, under the broiler, or on the grill with a little oil or butter to get that smoky flavor. Frozen works great and saves time.

Q: How far ahead can I make this for a party? A: You can make the dressing 24 to 48 hours ahead. If you assemble the whole salad, do it 1 to 4 hours before serving for best texture. If you need to do more ahead, keep the dressing separate and add cheese and avocado right before serving.

Q: What can I use instead of Cotija or Mexican crema? A: Cotija can be swapped with feta or queso fresco. For crema, use sour cream or mix sour cream with a little milk or lime juice to thin it. The flavor will be slightly different but still tasty.

Q: How do I control the heat level? A: Seed and remove the membranes from the jalapeño to mild it out, or leave some seeds in for more heat. Skip the jalapeño if you want no heat. You can also start with half the chili powder or Tajín and taste before adding more.

Q: Any tips to keep the salad from getting soggy? A: Pat the corn dry after thawing, char well so excess moisture cooks off, and dont overdress the salad. Add avocado only right before serving and store leftovers in a sealed container in the fridge.

Q: Best ways to char the corn quickly? A: Use a hot cast iron skillet with a bit of oil or butter and dont crowd the pan, or spread kernels on a sheet pan and broil, tossing once. Grill whole ears, then cut kernels off. High heat and quick contact are the trick.

Vibrant Mexican Street Corn Salad: Perfect For Parties Recipe Substitutions and Variations

Corn kernels: No fresh or thawed frozen? Drain a 15 oz can of sweet corn and char it in the skillet, or use frozen right from the pan and cook till browned for that grilled taste.
Mayonnaise: Swap with plain Greek yogurt for a lighter, tangy hit, or do half mayo half yogurt to keep richness but cut fat.
Cotija cheese: Use crumbled queso fresco, ricotta salata, or feta if you cant find Cotija; feta will be saltier, queso fresco milder.
Cilantro: Hate cilantro or cant find it? Use flat leaf parsley or thinly sliced green onions for fresh herb notes, or add a bit more lime for brightness.

Pro Tips

1. Dry the corn really well and dont overcrowd the pan, work in batches so the kernels get a good char instead of steaming, otherwise youll lose that smoky, toasty flavor everyone loves.
2. Let the corn cool a couple minutes before adding the mayo mixture or temper the dressing by stirring a spoonful of warm corn into it first, that keeps the mayo from breaking and getting greasy.
3. Reserve some of the Cotija and cilantro to sprinkle on right before serving, that contrast in texture and the fresh herb hit makes it feel homemade and lively.
4. If you make it ahead, hold off on most of the cilantro and scallions and add extra lime juice just before serving, it brightens everything up and keeps the herbs from going limp.

Vibrant Mexican Street Corn Salad: Perfect For Parties Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made a Vibrant Mexican Street Corn Salad that mixes charred corn, crumbled cotija, chile, lime, and a secret twist, and I included it among my Mexican Party Recipes.

Servings

servings

Calories

334

kcal

Equipment: 1. Large cast iron or heavy skillet for charring the corn
2. Large mixing bowl to catch the corn and those browned bits, youll let it cool here
3. Small bowl and a whisk or fork for the mayo crema dressing
4. Measuring cups and measuring spoons
5. Chef’s knife and cutting board for the onion, cilantro and jalapeño
6. Spatula or wooden spoon to stir and scrape the pan
7. Citrus reamer or juicer, or just a fork to squeeze the lime
8. Airtight container or plastic wrap for chilling and storing leftovers

Ingredients

4 cups corn kernels (about 6 ears fresh or 4 cups frozen, thawed)
2 tbsp olive oil or 1 tbsp butter for charring
1/2 cup mayonnaise
1/4 cup Mexican crema or sour cream
1/2 cup Cotija cheese crumbled or feta if you cant find Cotija
2 tbsp fresh lime juice about 1 lime
1/4 cup cilantro finely chopped
1/4 cup red onion finely diced about 1 small
2 scallions thinly sliced
1 jalapeño seeded and minced optional
1 tsp chili powder or Tajín plus extra for sprinkling
1/2 tsp ground cumin or smoked paprika optional
Salt and freshly ground black pepper to taste

Directions

If using fresh corn cut the kernels off about 6 ears to make 4 cups, or thaw and pat dry 4 cups frozen corn; set aside.
Heat a large cast iron or heavy skillet over medium-high heat and add 2 tbsp olive oil or 1 tbsp butter, let it get shimmering.
Add the corn in an even layer, don't overcrowd, and let it char undisturbed a couple minutes then stir, cooking until most kernels have golden brown and some black spots, about 6 to 10 minutes; you can also char under a hot broiler or on a grill if you want extra smokiness.
Transfer the corn to a large bowl, scrape any browned bits from the pan in with it, let cool a few minutes so the mayo won't split.
In a separate bowl whisk together 1/2 cup mayonnaise, 1/4 cup Mexican crema or sour cream, 2 tbsp fresh lime juice, 1 tsp chili powder or Tajín, 1/2 tsp ground cumin or smoked paprika if using, and season with salt and freshly ground black pepper to taste.
Fold the dressing into the warm corn, then stir in 1/2 cup crumbled Cotija (or feta), 1/4 cup finely chopped cilantro, 1/4 cup finely diced red onion, 2 thinly sliced scallions, and 1 seeded and minced jalapeño if you want heat; reserve a little cheese and cilantro for garnish.
Taste and tweak: add more lime if it needs brightness, more Tajín or chili powder for heat, and a splash of water or milk to loosen the dressing if it seems too thick.
Let the salad rest 10 to 15 minutes so the flavors meld, or chill for 30 minutes for a party-ready dish, but if you make ahead wait to add most of the cilantro and scallions until serving.
Serve topped with the reserved Cotija, a sprinkle of extra chili powder or Tajín, and extra cilantro and scallions; great warm, room temp, or chilled with tortilla chips or as a side.
Store leftovers covered in the fridge 3 to 4 days, bring to room temp or reheat briefly before serving, dont forget to stir it up again before you plate.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.