Mexican Street Corn Salad
This is my favorite salad because I am a major fan of all the ingredients, especially that corn! Buttery corn is my weakness. Especially when its barbecued.
Also, there is something so satisfying shaving corn off the cob. I cannot explain the euphoria. And then biting into those big chunks in the salad – magnificent. If you like this salad you will love my Avocado Corn Couscous Salad or my Mediterranean Style Cowboy Caviar!
This sauce is everything ..with a little bit of mayonnaise and sour cream and that cotija cheese to tie it all together. Cotija cheese is similar in taste to parmesan cheese and in texture to feta cheese. Don’t forget to sprinkle the top with some extra crumbled cotija cheese and cilantro for aesthetic purposes. Big chef’s kiss and I need to make this again ASAP!
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Mexican Street Corn Salad
- 3 tbs Greek yogurt
- 3 tbs mayo
- 1 large clove garlic, minced
- 1 lime, half zested + fully juiced
- 1/2 tsp chili powder (or Sriracha)
- salt to taste
- 4 ears corn
- 2 tbs butter
- 1/2 large bell pepper, fine chop
- 1 small jalapeño, fine chop
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- Grill your buttered corn on your BBQ to get those lovely black grill marks and smokey flavor. You can also use frozen corn (thats heated through in some boiling water), roast in the oven or boil the ears. Allow to cool and then slice off the kernels and add to a large bowl.
- In a small bowl, whisk together the Greek yogurt, mayo, garlic, lime juice, zest, chili powder + salt. Taste and adjust if needed. Sometimes I add 1/2 tsp sugar to compliment the spicy.
- Pour this mixture over the shaved corn and mix to combine.
The ingredients listed do NOT include the
“sour cream” described in the instructions. Can you use sour cream or greek yogurt?
Hi Andrew.. yes those are interchangable. I just updated the recipe though – thanks for brining to my attention!
I made this and ate all of it in 2 days by myself. I substituted with sour cream since I didn’t have greek yogurt. I also added some black beans and chopped tomatoes. The add on possibilities are endless. I am planning on making it again for a party this weekend.
Hi Rachel, Love the black bean add in – genius! Thanks for the feedback!!
can i use feta instead of corija?
Hi Sophia, yes and aboslutely!
Super easy to make and extremely delicious! Definitely a crowd pleaser! Thank you Stella
Hi Megan, Glad you liked the salad! Thanks for the rating!
Great recipe…I am always asked to bring a version of this to gatherings…I usually add some crumbled bacon( have had it that way in Mexico, was excellent!)…and since I can rarely find cotija here I use feta, which is a really close sub, maybe a little brineier(?)…….plus I use smoked paprika instead of chile pwd, and full fat sour cream , and poblanos instead of green and red peppers like my favorite Mexican recipe…geez, I guess way different then yours, but I love yours for its lightness…..
Hi Katt, your take on it sounds AMAZING!! Especially with the feta, paprika, sour cream and poblanos.
I don’t think the carbs and sugar is right. There’s at least 16g in 2/3c of corn and 5g sugar.
My question is this recipe for room temperature or cold salad?
Hi Lizzy, I would serve this at room temperature but it can definitely also be served cold too!
If using frozen corn, approx how much would 4 ears of corn equal to?
Hi Ashley, I would use 2 to 2 1/2 cups frozen
Could I use canned corn or will it ruin the flavor ?
Hi Rosanna, I would use canned here, but you can toast the corn in a pan with a little butter to help release the flavors and brown the corn. But its not necessary.