Can I make it without cilantro?

Yes. Use parsley or chives. It will taste different but still fresh and bright.

Is Mexican Street Corn Salad spicy?

It can be. You control the heat by adjusting cayenne and jalapeño. Keep it mild or kick it up.

Definitely. I love it slightly warm or at room temperature. Cold from the fridge works too, especially on hot days.

How long does it last?

Up to 3 days in the fridge. Give it a stir and a fresh squeeze of lime before serving leftovers.

What if I can’t find cotija?

Use feta. It’s the closest swap and brings the right salty tang.

Flavorful Mexican Street Corn Salad

Name: Mexican Street Corn Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (Fresh, frozen, or canned corn works.); 1/2 cup Cotija cheese, crumbled (Feta is a good substitute.); 1/3 cup Mexican crema or mayonnaise (Creamy base for the salad.); 1/3 cup Greek yogurt (Adds tang and protein.); 2-3 tablespoons fresh lime juice (Brightens the flavor.); 1 teaspoon chili powder (Classic flavor.); 1/2 teaspoon smoked paprika (Provides street cart smokiness.); 1/4 teaspoon cayenne or chipotle powder (Adjust for heat preference.); 1 clove garlic, finely grated; 1/4 cup cilantro, chopped; 2 tablespoons green onion, thinly sliced; 1 small jalapeño, seeded and minced, optional; to taste salt and pepper; 1 small pat butter (For skillet corn.); 1 pinch sugar (If corn isn’t sweet.); 1 splash hot sauce (For extra spice.)

Description

A creamy, zesty, and smoky salad featuring sweet corn, fresh cilantro, and a rich dressing that brings the flavors of street corn to your table.

Ingredients

Main Ingredients

4 cups corn kernels (Fresh, frozen, or canned corn works.)
1/2 cup Cotija cheese, crumbled (Feta is a good substitute.)
1/3 cup Mexican crema or mayonnaise (Creamy base for the salad.)
1/3 cup Greek yogurt (Adds tang and protein.)
2-3 tablespoons fresh lime juice (Brightens the flavor.)
1 teaspoon chili powder (Classic flavor.)
1/2 teaspoon smoked paprika (Provides street cart smokiness.)
1/4 teaspoon cayenne or chipotle powder (Adjust for heat preference.)
1 clove garlic, finely grated
1/4 cup cilantro, chopped
2 tablespoons green onion, thinly sliced
1 small jalapeño, seeded and minced, optional
to taste salt and pepper

Optional Enhancements

1 small pat butter (For skillet corn.)
1 pinch sugar (If corn isn’t sweet.)
1 splash hot sauce (For extra spice.)

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Instructions

Preparation

Chop cilantro, slice green onion, and mince jalapeño if using. Crumble the cotija.
In a medium bowl, whisk together mayo, Greek yogurt, lime juice, garlic, chili powder, smoked paprika, cayenne, and a pinch of salt and pepper.

Cooking

Use one of the methods below to char the corn.
For grilling: Grill whole ears over medium-high heat for about 10 minutes until charred, then cut kernels off.
For skillet: Heat a cast iron skillet until hot, add oil and corn, let sit for a minute, then stir.
For air frying: Toss kernels with oil and air fry at 400°F for 8-10 minutes.

Combining

In a large bowl, combine corn, dressing, cilantro, green onion, and jalapeño.
Fold in cotija cheese last to keep it chunky.

Finish and Serve

Sprinkle extra cotija and a dusting of chili powder on top. Serve warm or at room temperature.
Let the flavors settle for about 10 minutes before serving.

Notes

You can customize with add-ins like diced red bell pepper, avocado, or black beans. Store in an airtight container for up to 3 days, and mix in some yogurt or lime juice if it tightens up before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Cuisine: Mexican