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Street Corn Salad Recipe

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3.8 from 64 reviews

This vibrant and flavorful Street Corn Salad features charred corn kernels tossed in a creamy, tangy dressing made with mayonnaise, chili powder, garlic powder, cotija cheese, fresh cilantro, and lime. Perfect as a refreshing side dish or a party appetizer, this salad combines smoky, zesty, and cheesy notes with a satisfying crunch from tortilla chips on the side.

  • Total Time: 25 minutes
  • Yield: 10 servings

Ingredients

Corn

  • 6 ears fresh corn, husked (or 5 cups corn kernels)
  • Butter or oil, for cooking (about 2 tablespoons)
  • Kosher salt, to taste

Dressing and Salad

  • ¼ cup mayonnaise
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ cup cotija cheese (plus more for garnish)
  • ¼ cup fresh chopped cilantro (plus more for garnish)
  • Zest and juice of one lime
  • Tortilla chips, for serving

Instructions

  1. Prepare the Corn Kernels: Heat a large cast iron skillet over medium-high heat. Melt butter or oil in the skillet, then add the corn kernels. Cook, stirring every few minutes, until the corn is slightly charred and golden brown, about 8 to 10 minutes.
  2. Grill the Corn on the Cob: Alternatively, heat a grill or grill pan to medium-high. Brush the ears of corn with melted butter or oil and sprinkle with kosher salt. Grill the corn for 8 to 10 minutes, turning a quarter turn every couple of minutes, until evenly charred on all sides. Then, cut the kernels off the cob.
  3. Chill the Corn: Transfer the charred corn kernels to a bowl and place in the refrigerator to chill for 10 to 15 minutes. Cooling the corn helps the flavors meld in the salad.
  4. Make the Dressing: In a large bowl, combine the mayonnaise, chili powder, garlic powder, lime juice, lime zest, and a pinch of kosher salt. Stir well to create a creamy, flavorful dressing.
  5. Combine Corn and Dressing: Add the chilled corn kernels to the dressing, stirring until the corn is well coated.
  6. Add Cheese and Herbs: Mix in the chopped cilantro and cotija cheese until evenly distributed throughout the salad.
  7. Serve and Garnish: Spoon the salad into a serving dish and refrigerate until ready to serve. Garnish with additional cotija cheese, cilantro, and lime wedges. Serve with tortilla chips on the side for a delightful crunch.

Notes

  • You can use frozen corn kernels if fresh corn is not available; just thaw and pat dry before cooking.
  • Grilling the corn adds a smoky flavor, but pan-searing works well too.
  • Adjust chili powder to taste for more or less heat.
  • This salad pairs well with tacos, grilled meats, or as a stand-alone appetizer.
  • Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/street-corn-salad-recipe/