This Mexican Street corn salad is smoky, spicy, tangy and simple to throw together. A fun twist on the Mexican street vendor version of corn on the cob!
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This recipe is for all of my side-dish-haters out there.
Please tell me I'm not the only one that considers raw carrot sticks and sliced plums sufficient effort. Seriously, if I'm getting a "main-dish" on the table nightly, I'm calling it a win. If you've followed Simply Sissom on Instagram for any amount of time you know that I always keep things simple (1 veggie +1 fruit + main course = dinner done). If I didn't... dinner would be overwhelming and therefore wouldn't happen.
That said, I do keep a few throw-together sides in my back pocket for nights when I'm feeling fancy. I've been making Mexican Street Corn for years, but always end up cutting the kernels off for the boys because they don't like eating it off the cob. So with this recipe, I'm skipping that step and serving up Mexican Street Corn ... salad style!
It's easy to make - just grill veggies and mix up a quick dressing (literally) - and requires just 15 minutes from start to finish.
This dressing though!
Think zesty taco seasoning blended with fresh lime juice, cilantro, Cotija cheese, mayo (Greek yogurt if you prefer) and a hit of salt and pepper for flavor balance. Super creamy, flavorful, and the perfect dressing for this Mexican Street Corn Salad.
Time Saving Tips and Tricks:
Prep: Dressing can be prepped up to 2 days ahead of time. Cover and chill in fridge until ready for use. Corn can be grilled and cut from the cob up to an hour ahead of time.
Make Ahead: Yep! I like the flavors of this salad after they hang out in the fridge for a bit! If the corn gets dry.. just squeeze a little extra lime juice in and add a dollop of mayo.
Freezer: Sorry guys.. not this time! Although.. if you'd like to make this dish even EASIER.. you can purchase frozen grilled corn from the freezer section of your grocery store and skip the grill altogether. DISCLAIMER: it's not going to taste as fab as fresh grilled corn, BUT.. it's better than no side dish at all!
Mexican Street Corn Salad
- Yield: 5 cups 1x
Description
This Mexican Street corn salad is smoky, spicy, tangy and simple to throw together. A fun twist on the Mexican street vendor version of corn on the cob!
Ingredients
- 5 ears of corn, husked
- ¼ cup mayonnaise
- juice of 1 lime
- ½ tsp taco seasoning
- ½ cup of Cotija or parmesan cheese + more for serving
- 2 tablespoons chopped fresh cilantro + more for serving
- Kosher salt, freshly ground pepper
Instructions
- Heat grill pan over medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.
- In a small bowl, whisk mayonnaise, lime juice, taco seasoning, ½ cup Cotija cheese and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and cilantro.
Notes
- Mayo can have some funky ingredients so make sure to choose a version with recognizable ingredients. I like to use Primal Kitchen Mayo with Avocado Oil. It's pricy but we don't use mayo often so it lasts a really long time.
- If you don't want to spend time grilling corn (or it's not available).. purchase pre-packaged grilled corn from your grocer's freezer section.
Let's Connect:
- Prep-Ahead recipes are my all time favorite! Join the BRAND NEW Simply Sissom Community Private FB Group and let’s meal prep together! Each week I share an exclusive recipe in the group via FB Live that is REALLY simple and make-ahead friendly. Join us!
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