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Delicious Mexican Street Corn Salad

Jessica T. Brown
Charred corn tossed with creamy mayonnaise, crumbled cheese, lime, jalapeño, and fresh herbs delivers a smoky, zesty, and satisfying Mexican street-style salad in minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad, Side Dish
Cuisine Mexican
Servings 4

Equipment

  • 1 large nonstick skillet or wok,
  • 1 Microplane Grater
  • 1 Large Mixing Bowl
  • 1 Pair of tongs
  • Measuring Spoons

Ingredients
  

  • 2 tablespoons vegetable oil
  • 4 ears fresh corn shucked, kernels removed (≈3 cups)
  • Kosher salt to taste
  • 2 ounces feta or Cotija cheese finely crumbled
  • 1/2 cup scallions green parts only, thinly sliced
  • 1/2 cup fresh cilantro leaves finely chopped
  • 1 jalapeño seeded and finely chopped
  • 1 –2 cloves garlic minced or grated
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • Chile powder or hot chile flakes to taste

Instructions
 

  • Prep the Corn Kernels: Start by carefully shucking the fresh corn and removing all silks.
    Using a sharp knife, cut the kernels off the cob and collect them in a large bowl.
    Make sure to gather every last kernel, as even a few missed pieces can add uneven cooking.
  • Heat the Skillet: Place a large nonstick skillet or wok over high heat and pour in the vegetable oil.
    Allow the oil to shimmer until it’s hot enough to sizzle, which ensures the corn will char evenly and develop a smoky, caramelized flavor.
  • Char the Corn: Add the corn kernels to the hot skillet in a single layer and sprinkle lightly with kosher salt.
    Let them cook without moving for about two minutes to get a golden-brown sear, then toss or stir and repeat until every side is charred, which should take roughly ten minutes total.
  • Prepare the Mix-ins: While the corn is charring, finely chop the scallions, cilantro, and jalapeño, and mince or grate the garlic using a microplane for maximum flavor.
    This ensures that each bite of salad has a balanced mix of freshness, spice, and aromatic depth.
  • Combine the Ingredients: Transfer the charred corn to a large mixing bowl and add the crumbled cheese, chopped herbs, jalapeño, and garlic.
    Drizzle in the mayonnaise and lime juice, then sprinkle chile powder to taste.
    Toss everything gently but thoroughly to coat each kernel in the creamy, tangy, and spicy mixture.
  • Taste and Adjust: Take a small spoonful to check seasoning and adjust with additional salt, lime, or chile powder if needed.
    This final step ensures that the flavors are perfectly balanced before serving.
  • Serve and Enjoy: Transfer the salad to a serving bowl and garnish with a few extra cilantro leaves or cheese crumbles for presentation.
    Serve immediately while the corn is warm, or refrigerate briefly for a slightly chilled version; either way, it’s ready to delight every palate.

Notes

  • For best flavor, use fresh, in-season corn. Frozen corn can work but will lack the smoky char.
  • Adjust jalapeño and chile powder to your preferred spice level. Removing seeds reduces heat significantly.
  • Cotija cheese is traditional, but feta or queso fresco are excellent alternatives.
  • Toss the corn gently when mixing to avoid crushing the kernels.
  • Serve immediately for the best texture; reheated corn may lose some crispiness.