Mexican Street Corn Salad

5 from 1 vote

Mexican street corn salad blends grilled corn, lime, mayo, Cotija, and jalapeño for a bold, creamy, and zesty side.

Prep Time10

Cook Time5

Total Time15

Course: Salad

Cuisine: Mexican

Servings: servings

Calories: 176

Author: Candace

4 cobs fresh corn shucked and cleaned
1 Tablespoon olive oil for brushing
1 ½ Tablespoons mayonnaise
1 lime zested and juiced
1 clove garlic minced, 1 teaspoon
¼ cup chopped fresh cilantro finely chopped
¼ cup crumbled Cotija cheese or feta cheese, plus more for garnish if desired
2 Tablespoons diced jalapeno
¼ teaspoon ancho chile powder or smoked paprika or chili powder, plus more for garnish if desired
¼ teaspoon kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste

Preheat grill (or grill pan) to medium-high heat. Brush corn with olive oil.
Grill about 5-10 minutes, turning on all sides, until grill marks show and corn is cooked through. Remove from grill and set aside to cool.
In a large bowl, combine mayonnaise, lime zest, lime juice, and garlic.
Once corn is cooled, use a serrated knife to slice the kernels off the cob.
Add kernels to the dressing and stir to coat. Add cilantro, cheese, jalapeno, ancho chili powder, salt, and pepper and stir to combine.
Season to taste. Chill until ready to serve. Garnish with crumbled cheese and a sprinkle of paprika if desired.