If you're craving something vibrant and bursting with flavor, this Zesty Mexican Street Corn Salad is your ticket to a fiesta on a plate. With its charred sweet corn and tangy lime dressing, it’s a delightful twist on the classic street food that will bring a taste of Mexico to your kitchen.
Corn: The star of the dish, bringing natural sweetness and a smoky charred flavor when grilled. Choose fresh ears for the best taste.
Mayonnaise and sour cream: These create the creamy base of the dressing, adding richness and a slight tang.
Cotija cheese: A crumbly cheese that adds a salty punch and authentic Mexican flair.
Cilantro: Fresh and vibrant, it adds a herbal brightness that complements the other flavors.
Chili powder and smoked paprika: These spices provide warmth and a subtle smokiness, enhancing the grilled corn.
Lime juice: Adds a zesty kick that brightens the entire dish.
Garlic: Minced for a pop of pungent flavor that melds beautifully with the creamy dressing.
Red onion: Offers a sharp, crunchy contrast to the creamy texture.
Jalapeno: Provides a hint of heat, which you can adjust to your liking.
Olive oil: Used for brushing the corn, it helps achieve that perfect char on the grill.
This salad pairs wonderfully with grilled meats like steak or chicken. It's also a fantastic topping for tacos or a side dish for a hearty bowl of chili. For a refreshing touch, serve it alongside a cold margarita or a chilled Mexican beer.
Start by preheating your grill to medium-high heat. While it’s heating up, brush each ear of corn with a bit of olive oil to prevent sticking and help with charring.
Place the corn on the grill, turning it every few minutes. You're aiming for a nice char on all sides, which should take about 10-12 minutes. Once they're done, set them aside to cool slightly.
Next, grab a large bowl and carefully cut the kernels off the cooled corn cobs. Take your time here—no need to rush.
In a small mixing bowl, combine mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, and a pinch of salt and pepper. Whisk it all together until smooth and creamy.
Pour this creamy mixture over the corn kernels and toss until the corn is well-coated.
Now, gently fold in the cotija cheese, cilantro, red onion, and jalapeno. Give it a taste and adjust the seasoning if needed.
For the best flavor, let the salad sit for a bit, though it’s delicious right away too. Serve it up and enjoy!
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