Yummy Recipe Monday: Mexican Street Corn Salad

Mexican Street Corn Salad

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins



This Mexican Corn Salad is the perfect side dish for your next BBQ!! A timeless addition to any Mexican food menu.

Course: Side Dish

Cuisine: American, Mexican

Keyword: Mexican Street Corn Salad

Servings: 5 servings

Calories: 281 kcal

Author: Holly Sander

Ingredients

For The Salad:

6 medium bi-color ears of fresh corn shucked and husked

1/3 cup sugar

4 quarts water

½ cup red onion finely chopped

½ cup cilantro rough chopped

5 oz cotija cheese, crumbled

2-3 jalapeño, seeds and membranes removed, then minced

Dressing:

½ cup sour cream (Daisy brand is gluten-free)

1 lime, juiced

1 teaspoon salt

½ teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cumin

¼ teaspoon cayenne (optional)

Instructions

Bring a pot of water with the sugar added to a boil. When it comes to a rolling boil, add the ears of corn and put the lid on the pan. Now turn the burner off and set the pot off the heat for 10 minutes.

Meanwhile, mix together the dressing ingredients and set aside.



Remove the corn from the pan and allow it to cool for a few minutes.

Then hold each ear of corn by the small end and cut the corn off all of the ears.

Add the corn kernels to a large bowl, then add the red onion, cilantro, jalapeño, and cheese and toss.



Pour the dressing over the salad mixture and fold it all together.

Garnish with more cheese, cilantro or jalapeños.



The corn salad can be serve slightly warm, room temperature or chilled.

Recipe Notes

If you'd like you can use grilled corn for this recipe. 


Mexican Street Corn Salad

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