Mexican Street Corn Salad

Bring home the flavor of fresh Summer Corn with this delicious Mexican Street Corn Salad. With sweet grilled corn coated in tangy creamy chipotle dressing and cotija cheese will transport you to a Mexican street eating creamy-spicy Corn on the Cob. With only 10 minutes of prep, this salad is so easy to assemble yet bursting with smoky and creamy flavors. A must try for every grilled corn lover! 

This Corn Salad is also Gluten free with serving of good fats from avocado. Plus you can enjoy it many ways;

1. A delicious and filling lunch salad
2. A great dinner or weekend BBQ side. It is always hit in our backyard BBQ on side of Grilled Huli Huli Chicken and Grilled Chicken Fajitas. (yum)
3. Perfect Potluck Salad! Everyone will be asking you for the recipe. It happens with me every time I carry this salad to a potluck.

Let's make some Mexican Street Corn Salad!

Mexican Street Corn

The classic Street Corn is corn roasted or grilled in husk or on an open flame, then coated in crema, lime juice, chili seasoning, then topped with cotija cheese. You will find lots of Street Corn vendors in summers... specially summer fairs in US (in California specially) are packed with Street Corn stalls. I never miss grabbing a corn with toppings of my choice. Hope to see those days back once this pandemic is behind us..

I'm using grilled corn for today's recipe. But just so you know the difference:

1. Corn that's gilled in husk is moist and sweet. (I have this recipe on blog - Grilled Corn in Husk)
2. Corn grilled on open flame gets charred and smoke of grill which takes sweetness and flavor to another level. (my favorite)

What do you need for Grilled Mexican Street Corn Salad

There are three parts to experience a Mexican Street Corn in a Salad:

1. Grilled Or Roasted Corn
2. Tangy Creamy Mexican Crema Salad Dressing
3. Cotija Cheese

(unofficial number - 4) Last but no way the least - the usual team of veggies that complement the sweetness of corn and make Corn Salad - a filling and crunchy Summer Salad.

1. Grilled or Roasted Corn

Whenever I'm making a corn salad, I prefer to grill the corn. Two reasons:

1. Grilling fresh corn makes it extra delicious. Seriously, who does not love the charred sweet corn flavor? 
2. You can grill corn on the cob - on stove top, on BBQ grill. No need to pull out extra pan for cooking.

Here's how I cook corn for Corn Salad:

1. Remove corn from husk. Discard husk. Roast corn on open grill flame until nicely charred and blistered from all sides. (on BBQ grill or indoor)
2. Set aside and let cool down a bit. So it's easy to handle.
3. Run knife through corn ears to remove kernels. 

To remove kernels from grilled corn; place a wide curved plate on top of a kitchen towel. Stand the corn pointed side down into the plate. Holding from top, run knife through kernels to separate kernels from the corn husk. (kitchen towel helps in grip, prevents plate from slipping)

2. Tangy Creamy Mexican Crema Salad Dressing

I've created a delicious smoky creamy dressing that will remind you of eating warm street corn on the cob coated in creamy tangy coat of Mexican Crema.

Here's what you need for the dressing:

1. Mayo - a little bit goes long way. It helps dressing hold better.
2. Mexican Crema - preferably. If can't find, mix a tablespoon heavy cream in sour cream. Blend well and it works fine.
3. Smoked Paprika
4. Chipotle Chili Powder
5. Garlic
6. Lime Juice
7. Fresh Chili such as Serrano or Fresno.
8. Salt 

Dressing takes only 2 minutes to assemble. Here's what I do to make the Creamy Salad dressing:

1. In a wide salad bowl add all salad dressing ingredients. (same bowl in which I'll assemble the whole salad later)
2. Mix well. Taste and adjust salt. 

3. Cotija Cheese

Cotija Cheese is like feta cheese. It is a skimmed milk cheese with hint of salt and rich parmesan-like flavor. You will not find a Street Corn stand that sell corn without drizzle of Crema (Mexican Sour Cream), sprinkle of Cotija Cheese, and dust of chili-lime seasoning. 

Note: If you can't find cotija, crumbled feta cheese works perfectly fine.

4. Veggies Complement the Sweetness of Corn

A salad such as a sweet corn salad needs veggies that will complement the sweetness of corn. That's golden rule of making a good salad. Always add crunchy veggies in salad that will complement the flavor of main star ingredient. (i.e. Grilled Corn in this salad.)

The staples in my many Mexican Salads; here's what goes good in Corn Salad:

1. Tomatoes (sweeter small cherry tomatoes are the best!)
2. Avocado
3. Red Onion
4. Cucumber
5. Green Onion (when available)

TIP: If you love the flavor of the grilled corn as-is. Try this simple Mexican Corn Salad - Esquites It is simply grilled corn topped with salsa, seasoning, and creama. 

5. Assembly

Assembly of Mexican Street Corn Salad is really very easy. The half job is done with making dressing for salad.

Here's how I assemble the Mexican Street Corn Salad:

1. Remove kernels of roasted corn.
2. Add to bowl with salad dressing.
3. Top with diced - avocado, cherry tomato, scallion, red onion, and cucumber. Add fresh herbs such cilantro or parsley.
4. With a wide spoon fold dressing sitting at the bottom of bowl with the corn and other ingredients. Once everything looks creamy. Transfer to a serving salad bowl. 

Ingredients in Street Corn Salad pack a big burst of flavor. I also use Tajin for this salad. Tajin - Chili Lime Seasoning (my Secret Weapon), in my humble opinion makes Street Corn Salad the Best Ever Street Corn Salad!

I love to dust some Tajin Seasoning on salad before serving. You will specially love the combination of Tajin with creamy avocado and cotija cheese. (pure yum)

Salad is ready to serve! Get ready for a trip to Mexican Street flavor-town from your own kitchen.

TIP: Love avocados? For any time delicious quick avocado salad - slice and scoop fresh avocado, top with drizzle of olive oil and 1/2 teaspoon tajin dressing. Yum! (you can thank me later)

Planning to make Street Corn Salad Outdoor?

Try this:

1. Remove kernels of fresh corn, pack in aluminum foil with a teaspoon butter. Seal tight like a pouch.
2. Assemble dressing and pack in a jar.
3. Slice vegetables, add little lime juice. Pack in container.
4. When ready to eat; put corn foil packet on grill. Grill for 5 minutes. Turn once after half time.
5. Add to container with sliced veggies, mix in dressing. Enjoy!

How To Make Fresh Corn Last Longer in Fridge? To increase the shelf life of corn, remove husk of freshly bought corn. Wrap each corn in a small sheet of plastic cling wrap and refrigerate. Corn kept wrapped in cling wraps stays fresh double the time the fresh corn in husk.

Ingredient Substitutes:

Use these substitutes to make this salad at home with Pantry Ingredients or Diet Preference.

1. Tajin Seasoning - If you can't find Tajin Seasoning. Try few dash of hot sauce on the assembled corn salad. (This salad doubles in flavor with addition of chili-lime.)
2. Mayonnaise Free - You can easily make this salad mayo free. Replace mayo with equal amount of Greek Yogurt. Please make sure yogurt has no liquid hanging around. Only use thick Greek yogurt. Blend with spoon (remove lumps) before adding to the dressing.
3. Vegan Corn Salad - To make vegan Corn Salad, replace mayo and crema; use - Vegan Mayo and Almond Milk Yogurt. Skip Cotija Cheese.

Make-Ahead: Salad can be made up-to 6-8 hours ahead. I recommend to mix in fresh diced avocado only before serving. Also dust Tajin on Salad just before serving.

Unlike regular Street Corn Salad with only corn, this loaded Street Corn Salad is tasty but also filling (in a good way). The crunch of cucumber, omegas of avocado, and sweet cherry tomatoes make it delicious filling salad. In my books, this salad is perfect for summer dinner with some grilled or pan cooked chicken breast. 

Nothing beats the flavor of fresh corn in summer. Next trip to grocery store.. bring home some fresh corn and try this delicious Grilled Corn Salad. Enjoy it while fresh corn lasts.

Happy Cooking! Savita x