Description
A flavorful twist on traditional Mexican street corn, this Homemade BBQ Mexican Street Corn Salad combines charred corn with a creamy dressing and fresh ingredients for a delicious side dish.
Ingredients
- 6 cups corn kernels, fresh or frozen
- 1 tablespoon olive oil
- ½ cup crumbled cotija cheese
- ⅓ cup finely chopped red onion
- ½ cup chopped fresh cilantro
- 1 jalapeño, seeded and finely chopped (optional)
- 2 tablespoons fresh lime juice
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- 1 small garlic clove, minced
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 tablespoon fresh lime juice
- Extra cotija cheese (optional)
- A sprinkle of Tajín or chili powder (optional)
- Lime wedges (optional)
- Sliced green onions (optional)
- A dash of hot sauce (optional)
Instructions
- Prepare the corn: If using frozen corn, thaw it and drain any excess moisture. Pat the kernels dry. If using fresh corn, remove the husks and cut the kernels off the cobs.
- Char the corn: Heat the olive oil in a large skillet over medium-high heat. Add the corn in an even layer and cook for 8–12 minutes, stirring occasionally, until the kernels develop golden-brown, charred spots. For a BBQ-grilled version, brush fresh corn lightly with oil and grill over medium-high heat, turning occasionally, until lightly charred. Let it cool slightly, then cut off the kernels.
- Make the creamy dressing: In a small bowl, whisk together the mayonnaise, sour cream, chili powder, smoked paprika, cumin, minced garlic, salt, black pepper, and lime juice until smooth.
- Combine the salad ingredients: Place the charred corn in a large mixing bowl. Add the red onion, cilantro, jalapeño if using, crumbled cotija cheese, and lime juice. Toss gently to combine.
- Add the dressing: Pour the creamy dressing over the corn mixture. Stir until the kernels and vegetables are evenly coated. Taste and adjust the lime juice, seasoning, or chili powder as desired.
- Chill or serve warm: Serve immediately while the corn is slightly warm, or refrigerate for 20–30 minutes to let the flavors meld. Finish with extra cotija cheese, chili powder, and fresh lime wedges.
Notes
- Get a good char: Browning the corn adds smoky flavor and helps recreate the taste of grilled street corn.
- Avoid watery salad: Drain frozen corn thoroughly before cooking.
- Use fresh lime: Freshly squeezed lime juice gives the dressing a brighter flavor.
- Adjust the heat: Remove the jalapeño seeds for a milder salad, or add hot sauce for extra spice.
- Add cheese just before serving: Reserve some cotija for a fresh, attractive topping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg