Mexican Grilled Street Corn Salad is a perfect summer side—sweet grilled corn tossed in a tangy mayo-lime dressing with a touch of heat from jalapeño and cayenne, finished with creamy cotija cheese.
This Mexican Grilled Street Corn Salad has been my go-to all summer. Charred sweet corn, crisp red onion and fresh jalapeño get tossed in a light, tangy mayonnaise-lime dressing and are finished with bright cilantro and salty cotija. It’s an easy, crowd-pleasing side or a flavorful dip for tortilla chips.
Use fresh ears when possible for the best texture and flavor, but canned or thawed frozen corn can work in a pinch.
Ingredients
- Corn – Fresh sweet corn is ideal. You can substitute canned or thawed frozen corn if needed.
- Jalapeño – 1, seeds and membrane removed, diced.
- Red Onion – About 1/3 cup, chopped for color and crunch.
- Cilantro – Fresh leaves, chopped (about 1/2 cup).
- Mayonnaise – 3 Tbsp.; Duke’s or your preferred mayo works well.
- Lime Juice – 2 Tbsp. for brightness.
- Garlic Powder – 1/2 tsp.
- Cayenne Powder – 1/2 tsp. for a little heat (substitute Tajín or smoked paprika if you prefer).
- Cotija Cheese – 2 Tbsp., crumbled. Feta can be used if cotija isn’t available.
How to make
- Grill the corn until the kernels are slightly charred, about 8–10 minutes, turning occasionally. Let cool and cut the kernels from the cob.
- Whisk together mayonnaise, lime juice, garlic powder and cayenne to make the dressing.
- In a large bowl, combine the corn kernels, diced jalapeño, chopped red onion and cilantro. Stir in the dressing and top with crumbled cotija cheese.
Tips for Grilling Corn
Grill: Wood or charcoal imparts the best smoky flavor, but a gas grill or a cast-iron grill pan over the stove works well too. Brush the ears lightly with oil before grilling.
Broiler: If you don’t have a grill, broil the ears in the oven on a sheet pan, turning frequently and watching closely so the kernels don’t dry out.
Serving and Storage
Serving: Serve warm or chilled. It’s a great side for barbecues, picnics or paired with tacos, and also doubles as a dip with tortilla chips or pita chips.
Storage: Keep leftovers in an airtight container in the refrigerator. Best within 3–4 days; the dressing can make the salad a bit softer over time.
📖 Recipe
Mexican Grilled Street Corn Salad
Ingredients
- 6–7 ears corn, shucked (about 4 cups kernels)
- 1 jalapeño, seeded and diced
- 1/3 cup red onion, chopped
- 1/2 cup cilantro leaves, chopped
- 3 Tbsp mayonnaise
- 2 Tbsp lime juice
- 1/2 tsp garlic powder
- 1/2 tsp cayenne powder
- 2 Tbsp cotija cheese, crumbled (or feta)
Instructions
- Brush the corn lightly with oil. Grill over medium-high heat, turning occasionally, until charred in spots, about 8–10 minutes. Let cool, then slice the kernels from the cobs (you should have roughly 4 cups).
- Combine the corn kernels with the diced jalapeño, chopped red onion and cilantro in a large bowl.
- Whisk together mayonnaise, lime juice, garlic powder and cayenne in a small bowl to make the dressing.
- Pour the dressing over the corn mixture and toss to combine. Top with crumbled cotija cheese and serve warm or chilled.
Notes
You should end up with approximately 4 cups of corn kernels. If cotija isn’t available, feta is an acceptable substitute.
FAQ
Can I make this with frozen corn?
Yes. Thaw the corn, spread it on a baking sheet, spritz lightly with oil and roast or broil until some kernels are slightly charred, stirring or turning occasionally so it doesn’t dry out.
Enjoy!
Alaine
More recipes you might also enjoy:
- Poblano Corn Casserole
- Red Skin Potato Salad
- Broccoli Salad with Cranberries
- Pineapple Jalapeño Coleslaw