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18-Minute Mexican Street Corn Salad

Jessica T. Brown
A refreshing twist on classic street corn, this salad combines smoky grilled kernels, creamy lime dressing, fresh herbs, and a touch of spice.
Quick, flavorful, and satisfying—perfect for summer gatherings or weeknight meals.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Salad, Side Dish
Cuisine Mexican-Inspired
Servings 4

Equipment

  • 1 Staub Grill Pan (or outdoor grill)
  • 1 Chef’s Knife
  • 1 Large mixing bowl
  • 1 Microplane Zester/Grater
  • 1 Citrus Juicer

Ingredients
  

  • 4 ears fresh corn husked
  • 1 tbsp extra-virgin olive oil for brushing
  • 1½ tbsp mayonnaise or vegan mayo
  • 1 garlic clove finely minced
  • 1 lime zested and juiced
  • ⅓ cup scallions chopped
  • ¼ cup Cotija cheese or feta, crumbled
  • ¼ cup fresh cilantro finely chopped
  • ¼ tsp smoked paprika or chili powder
  • 1 jalapeño finely diced
  • ¼ tsp sea salt

Instructions
 

  • Prep the Corn: Begin by husking the fresh corn and removing all silk threads.
    Lightly brush each ear with a thin coat of olive oil to prevent sticking and enhance caramelization.
    Set the corn aside on a plate while your grill pan or outdoor grill preheats to medium-high heat.
    This preparation ensures the kernels cook evenly and develop the signature smoky flavor that makes this dish stand out.
  • Grill to Perfection: Place the corn directly onto the hot grill pan. Allow each side to cook for about 2 minutes, turning occasionally,
    until you see golden-brown char marks across the kernels.
    The slight charring not only deepens the natural sweetness of the corn but also adds a subtle smokiness that’s essential for achieving authentic street corn flavor.
    Once done, remove the corn from the heat and let it cool slightly for easier handling.
  • Create the Dressing: In a large mixing bowl, whisk together the mayonnaise, minced garlic, lime zest, and freshly squeezed lime juice.
    This dressing should be creamy, tangy, and aromatic. The lime juice brightens the flavors,
    while the garlic adds depth and the mayo provides a silky coating that will bind all the salad elements together.
    Make sure everything is smoothly blended before moving on to the next step.
  • Cut and Combine: Once the corn is cool enough to handle, hold each ear upright in a mixing bowl and carefully slice the kernels off using a sharp chef’s knife.
    Add the kernels directly into the bowl with the prepared dressing.
    Mix gently to ensure each piece of corn is evenly coated.
    Next, fold in the scallions for crunch, crumbled Cotija or feta cheese for richness, and freshly chopped cilantro for vibrant color and freshness.
  • Season and Serve: To finish, sprinkle in smoked paprika (or chili powder), diced jalapeño, and sea salt.
    Toss gently until everything is well combined and the salad looks colorful and evenly seasoned.
    Taste and adjust seasonings if needed—add more lime for brightness, salt for balance, or jalapeño for extra heat.
    Serve immediately for maximum flavor, or refrigerate for up to several hours if preparing in advance.
    This dish is best enjoyed slightly chilled or at room temperature.

Notes

  • For the best flavor, use fresh corn on the cob instead of frozen or canned. The smoky char is key to authentic taste.
  • Cotija cheese adds salty, tangy richness, but feta or even Parmesan works as a substitute.
  • Adjust heat levels by adding more or less jalapeño, or swap with red chili flakes for a milder option.
  • If you don’t have a grill pan, you can roast corn under the broiler until lightly charred.
  • This salad is versatile—serve as a side dish, taco filling, or dip with tortilla chips.