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Mexican Street Corn Salad

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A fresh and easy-to-make salad bursting with flavors that evoke the essence of summer and street food.

Ingredients

Scale
  • 6 ears fresh corn (or about 4–5 cups frozen corn kernels)
  • 2 Tbsp vegetable oil
  • 1/3 cup mayonnaise
  • 2 Tbsp Mexican crema or sour cream
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup finely chopped cilantro
  • 1 jalapeño, seeds removed and finely diced
  • 2 cloves garlic, minced
  • Juice from 2 limes
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1/4 red onion, finely diced
  • 1 avocado, diced
  • 1/4 cup chopped fresh Mexican oregano or epazote
  • A few dashes of your favorite hot sauce

Instructions

  1. Char the Corn: Start by removing the corn kernels from the cobs and heat the vegetable oil in a large skillet over medium-high heat. Add the corn kernels in a single layer and cook until charred.
  2. Prepare the Dressing: In a mixing bowl, combine the mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and salt and pepper. Whisk until creamy.
  3. Combine the Vegetables: Let the charred corn cool slightly, then mix it with the red onion, jalapeño, garlic, avocado, cilantro, and oregano in a large bowl.
  4. Mix it All Together: Pour the creamy dressing over the corn and veggies, gently folding until well-coated.
  5. Final Touches: Taste and adjust seasoning with salt, pepper, or lime juice. Garnish with additional cilantro, avocado, and cotija cheese.

Notes

This salad can be enjoyed for up to 3 days in the fridge. Keep dressing separate for best results.

Nutrition

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

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