Mexican Street Corn Salad

5 from 1 vote

This Mexican street corn salad is creamy, tangy, smoky, and just the right amount of spicy for the perfect scoopable salad, dip, or topping you'll want to eat all summer long.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Salad, Side Dish

Cuisine: mexican american

Diet: Gluten Free

Servings:

Calories: 289kcal

Author: Teri & Jenny

Ingredients

3 tablespoons unsalted butter
3 ears corn kernels removed from cobs
1 minced shallot
3 minced garlic cloves
2 ounces crumbled cotija cheese
1 ounces grated Parmesan cheese
1 bunch minced cilantro plus more leaves for serving
1/3 cup mayonaise
2 teaspoons ancho chili powder
1 seeded and minced jalapeno
2 thinly sliced green onion
1 lime zested and juiced plus more for topping
salt and pepper to taste

US Customary - Metric

Instructions

Place a large skillet over medium-high heat. Melt butter.
Add corn and cook without moving for 4 to 5 minutes to toast and char.
Flip corn and stir and cook again without moving for another 2 to 3 minutes. Season with salt and pepper.
Stir in shallots, garlic, and jalapeno and continue to sauté for 2 to 3 minutes.
Remove corn mixture from heat and pour into a serving bowl. Allow mixture to cool for 7 to 8 minutes.
Add the remaining ingredients and season with salt and pepper.
Toss together and top with a squeeze of more fresh lime juice.
Top with cilantro leaves and serve.

Notes

Make Ahead

To make this salad in advance, combine all the ingredients except the lime juice, cheese, and cilantro leaves, and store in the refrigerator for up to a day. Just before serving, stir in the cheese, cilantro, and lime juice.

Storing

To store leftovers, add them to an airtight container and keep in the refrigerator for up to 3 days. While the texture may lose quality after a day or so, the flavors tend to intensify as they get a chance to meld together, making it an incredible flavor booster for your meal.

Nutrition