Mexican Street Corn Salad
Mexican Street Corn Salad is easy to make and is oh, so good! It shares the same ingredients with Esquites (Mexican Corn on the Cob).
PrintMexican Street Corn Salad
Mexican Street Corn Salad is easy to make and is oh, so good!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salads & Salad Dressings
- Method: Stovetop
- Cuisine: Southwestern
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 4 ears fresh corn, shucked, kernels removed (about 3 cups kernels)*
- Kosher or sea salt
- 2 tablespoons REAL mayonnaise (not Miracle Whip)
- 2 to 3 ounces cotija cheese, crumbled
- 1/2 cup finely sliced scallion, green tops only, or finely diced red onion
- 1/2 cup finely chopped fresh cilantro leaves
- 1 jalapeño pepper, seeded, stemmed and finely chopped
- 2 medium garlic cloves, minced
- 1 tablespoon fresh lime juice
- Pinch of chili powder
Instructions
- Heat oil in a large nonstick skillet or wok over high heat until shimmering.
- Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
- Mix together well the mayonnaise, cotija cheese, scallion or onion, cilantro, jalapeño, garlic, lime juice and chili powder (if using). Toss with the corn. Taste and adjust seasonings.
- Serve immediately.
Notes
Best if made with fresh corn, but you can substitute two to three cans whole kernel corn, drained well. Or you can use 1 (14 ounce) bag of frozen corn. Fresh corn is more authentic.
