Grilled Mexican Street Corn

This grilled Mexican street corn salad transforms the classic street food into a refreshing, crowd-pleasing dish that's perfect for summer gatherings. The combination of smoky grilled corn, tangy lime, and salty cheese creates an irresistible flavor profile that keeps everyone coming back for more.

I first made this salad for a backyard barbecue when I wanted something more interesting than the usual potato salad. It was such a hit that it's now requested at every summer gathering, and I love watching even picky eaters go back for seconds.

Ingredients

• Fresh corn ears: The star of the show provides sweet flavor and satisfying texture look for husks that are bright green and tightly wrapped
• Kraft Mayo: Adds creaminess without overwhelming the corn reduced fat works perfectly
• Kraft Sour Cream: Creates tanginess and balances the richness of the mayo
• Cotija or Athenos Feta Cheese: Provides the essential salty punch authentic cotija is ideal but feta makes a great substitute
• Fresh lime juice: Brightens everything with its acidic punch always use fresh not bottled
• Chili powder: Adds smoky heat and authentic Mexican flavor
• Fresh cilantro: Brings a burst of freshness and color choose bunches with vibrant green leaves
• Salt: Enhances all the flavors kosher salt works best

Step-by-Step Instructions

Grill The Corn:

Remove the outer husks from corn while keeping some inner husks attached for protection. Place corn on medium-heat grill for 15-20 minutes, turning frequently until kernels develop char marks and become tender. The grilling process develops a deep, smoky flavor that makes this salad exceptional.

Strip The Kernels:

Once grilled and slightly cooled, remove remaining husks and carefully cut kernels from cobs using a sharp knife. Stand corn vertically in a wide bowl to catch all kernels and their juice. The kernels should come off in small chunks rather than individual pieces.

Mix The Base:

In a medium bowl, combine the freshly cut corn kernels with mayo, sour cream, lime juice, and salt. Mix thoroughly ensuring every kernel gets coated with the creamy dressing. This base provides the perfect balance of creaminess, tanginess, and saltiness.

Chill Thoroughly:

Cover the mixture and refrigerate for at least 4 hours, allowing flavors to meld together. This resting period is crucial as it transforms the individual components into a cohesive, flavor-packed salad. Overnight chilling works even better if you have time.

Final Assembly:

Just before serving, gently fold in the crumbled cheese and freshly chopped cilantro. Taste and adjust seasonings as needed, adding more lime juice or salt if desired. Serving cold maximizes the refreshing contrast to the smoky corn.

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The chili powder is my secret weapon in this recipe. While many recipes call for just a sprinkle, I find that a full teaspoon gives it that authentic street vendor flavor that reminds me of summers spent visiting relatives in Mexico City, where corn vendors are on nearly every corner.

Make It Your Own

This versatile salad welcomes customization based on your preferences or what you have available. Add diced jalapeños or a dash of hot sauce for extra heat, fold in diced avocado just before serving for creaminess, or include diced red bell pepper for color and crunch. The recipe remains delicious with each variation.

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Storage Tips

This salad stays fresh in an airtight container in the refrigerator for up to 3 days. The flavors actually continue developing overnight, making it an excellent prepare-ahead option. If planning to store longer, consider adding the cheese and cilantro only to the portion you plan to serve immediately, then add fresh to the remaining salad when serving later.

Perfect Pairings

Serve this corn salad alongside grilled meats like carne asada or chicken, where the creaminess complements the charred proteins. It also works beautifully as a topping for fish tacos or as a dip with sturdy tortilla chips. For a vegetarian meal, pair it with black bean enchiladas and Mexican rice for a complete feast.

The Cultural Connection

This salad draws inspiration from elote, the beloved Mexican street food of grilled corn on the cob slathered with mayo, cheese, and spices. By transforming it into a salad form, it becomes easier to serve and eat at gatherings while maintaining the authentic flavors that have made elote a cultural icon throughout Mexico and increasingly around the world.

Recipe FAQs

→ Can I use frozen or canned corn instead of fresh?

Yes, though fresh grilled corn provides the best flavor. If using frozen corn, thaw and pan-roast it with a little oil until slightly charred. For canned corn, drain well and pat dry before roasting. You'll need about 4-5 cups of corn kernels to replace the 6 ears.

→ What can I substitute for cotija cheese?

Feta cheese is the closest substitute as mentioned in the ingredients list. Other options include queso fresco, ricotta salata, or even a mild parmesan. Each will provide a different but complementary flavor profile.

→ How long will this salad keep in the refrigerator?

This Mexican street corn salad will keep well in an airtight container in the refrigerator for 3-4 days. The flavors often deepen after the first day, making it a great make-ahead option.

→ Can I make this dish spicier?

Absolutely! Add diced jalapeños or a dash of hot sauce to increase the heat. You can also increase the chili powder or add a pinch of cayenne pepper according to your spice preference.

→ Is there a dairy-free version of this salad?

Yes, use vegan mayo and dairy-free sour cream alternatives. For the cheese, nutritional yeast provides a cheesy flavor, or try a dairy-free feta alternative. The lime juice, chili powder, and cilantro will still give you authentic flavor.

→ What main dishes pair well with this corn salad?

This salad pairs wonderfully with grilled proteins like chicken, steak, or fish. It also complements Mexican dishes such as enchiladas, tacos, or fajitas. For a complete meal, serve alongside black beans and rice.