Mexican Street Corn Salad – Lexi's Clean Kitchen

this Mexican Street Corn Salad One of the best ways to serve fresh corn in the summer! It's made with juicy grilled corn on the cob (cut off), garlic, cilantro and cheese, all slathered with mayonnaise and spices, and finished with a sprinkle of lime.

Use it as a dipping sauce for chips, as a topping for tostadas, tacos, burrito bowls, as a potluck side dish…you name it!

Easy Mexican Street Corn Salad

I seriously can’t get enough of this Mexican Street Corn Salad recipe! Here's an easy way to use fresh corn on the cob in the summer. This salad has a little creaminess, a little kick, just the right amount of spice and tons of fresh flavor.

You can enjoy this salad as a side dish, dressing or dip, taco topping, or you can mix it into pasta to make my Mexican Street Corn Pasta Salad.

This street corn is quick to make and so delicious. This is a salad you’ll be making all summer long!

Required raw materials

• corn: For this recipe, you will need 6 ears of corn. I recommend buying from locally harvested produce so it's as fresh as possible. The taste of fresh corn on the cob is unmatched!
• Mayo: Use your favorite mayonnaise to make corn salad delicious and creamy.
• seasoning: Our spice blend consists of paprika, cayenne pepper, onion powder, salt and pepper.
• garlic: Freshly grated garlic adds the perfect boost of flavor to the dip.
• coriander: I like to chop some up and mix right into the salad, then save some for garnish. If you don't like cilantro, you can leave it out.
• Lime juice: A squeeze of fresh lime juice adds a nice burst of flavor and cuts through the richness of the mayonnaise.
• cheese: The cheese is optional, but it does add a little saltiness that's perfect for dipping. Cotija or feta are both great options! You can mix it directly or use it as a garnish.

How to Make Mexican Street Corn Salad

1. Grilled Corn: Wrap each ear of corn individually in foil (don’t want to use foil? Don’t worry. See below)! Place 1/2 tablespoon cream in each foil and place wrapped corn on the grill. Cook, turning frequently, until lightly charred, 15 minutes. Once cooked, remove from grill and allow to cool slightly. You can also refer to these Grilling Tips For grilling corn without foil.
2. Combine: Use a knife to carefully cut the corn kernels from the cob. Place corn in a bowl and add mayonnaise, seasonings, garlic, cilantro, lime juice and optional cheese. Mix mix.
3. Garnish and serve: Sprinkle the Mexican Street Quesadilla Sauce with extra cheese and cilantro and enjoy as desired!

Can the corn be grilled directly without wrapping it?

Yes, you totally can.It has pros and cons, but here's a full article How to grill corn on the cob without aluminum foil. I find this recipe works best by wrapping the corn in foil before grilling. This helps the final result for the following reasons:

• Trapped in moisture. Cooking corn directly on the grill removes moisture. The foil will retain moisture as the corn cooks, so it stays nice and juicy.
• Infuse flavor into corn. You can wrap the corn in aluminum foil and place 1/2 tablespoon of the cream directly into the foil. As the corn cooks, the butter melts onto the corn, making it even more flavorful. so Tasteful.

Food recommendations

My favorite way to make Mexican street corn salad is as a side dish, or as a dressing for homemade tostadas!

Turning them into vegetarian tostadas requires the following ingredients:

How to Make Homemade Tostadas:

1. Grease a skillet and place over medium heat. Add tortillas, cover, and cook until crispy, flipping after 30-60 seconds.
2. Make the refried beans and guacamole as directed.
3. Stack each tortilla with the black beans, corn salsa, and guacamole and enjoy!

Of course, this isn't the only way to enjoy fresh corn salad.use it as a topping Oven Grilled Beef Tacos or Chicken Burrito Bowl and one side Mexican rice!

Variety

• Season it. Want to give your Mexican Corn Salad a little extra heat? Try adding some diced jalapeños or green chiles.
• Add avocado. Diced avocado will make your salad extra creamy. Or, mash avocado and mix with mayonnaise!
• Add onions. You already get the onion flavor through the onion powder, but if you like the crunch of fresh onions, feel free to mix some diced into your salad. Either red or white onions will work.
• Lighten up a bit. Try swapping 1/2 of the mayonnaise for plain Greek yogurt for a lighter option.
• Make it vegetarian. Just don’t add cheese!
• Add protein. Add a can of black beans to make this a heartier salad.

How to store

Leftover street corn salad can be stored in an airtight container in the refrigerator for 3-4 days and then added to meals or enjoyed as a snack throughout the week!

I don't recommend freezing it as the texture won't be maintained.

More Fresh Salads You'll Love

corn gadget you really unnecessary:

Watch the video:

• 6 ears of corn bake
• 1/3 cup mayonnaise More as you want
• 1 teaspoon paprika
• 1/4 teaspoon chili More flavors
• 1/2 teaspoon onion powder
• 1 garlic cloves ground
• 1/4 cup chopped coriander leaves more for decoration
• Juice of 1/2 lime
• pinch fine sea salt
• pinch Black pepper
• Optional: 1/3 cup cotija or feta cheese more for decoration

• Preheat grill to medium heat.

• Wrap corn in individual foil pieces (see notes) and add 1/2 tablespoon cream to each foil piece. Place on the grill for 15 minutes, turning every 3 minutes or so. After 15 minutes, remove the foil and cook until lightly browned. Or, you can boil the corn instead of grilling it!

• Remove and cool slightly. Cool enough to cut the corn.

• Cut kernels from corn cobs and place in bowl.

• In another bowl, mix together remaining ingredients. Taste and adjust spices as needed.

• Pour over the corn, garnish, and serve.

• Leftover street corn salad can be stored in an airtight container in the refrigerator for 3-4 days and added to meals or enjoyed as a snack throughout the week!

hint: Add more mayonnaise and salt as needed, depending on the size of the corn. This dish should be served on the side with creamer. No barbecue grill? It doesn't matter!You can cook the corn or make Instant Pot Corn on the Cob instead! Not a foil? You can also refer to these Grilling Tips For grilling corn without foil. For the Mexican Street Corn Tacos:

• 1 batch homemade tortillas or store-bought tortillas (my favorite)
• 1 batch fried black beans
• 1 batch avocado
• Place tortillas in greased skillet and cook, covered, over medium heat until crispy, 30 seconds to 1 minute. Make refried black beans and guacamole. Stack them up and enjoy!

Serve: 4GCalories: Chapter 279kilocaloriescarbohydrate: 49.1Gprotein: 7.9Gfat: 9.4GSaturated fat: 1.4Gcholesterol: 5milligramssodium: 181milligramsfiber: 6.6Gsugar: 8.9G