Mexican Street Corn Salad Recipe: Easy and Deliciously Fresh
This Mexican Street Corn Salad is a vibrant, fresh dish that captures the essence of street food.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 ears fresh corn
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- 3 tablespoons lime juice
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Grill the corn until lightly charred, then let it cool.
- Cut the kernels off the cobs and combine in a large bowl with the cherry tomatoes, red onion, cotija cheese, and cilantro.
- In a separate bowl, mix together the lime juice, mayonnaise, chili powder, salt, and pepper.
- Pour the dressing over the corn mixture and stir until well combined.
- Serve immediately or refrigerate for later.
Notes
- This salad can be served either warm or cold.
- Add jalapeños for some heat.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Mexican Street Corn, Corn Salad, Easy Recipe