Mexican Street Corn Salad
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I believe that food should be loud. Not like, shout-at-you loud (unless it’s spicy), but with personality — textures that argue, flavors that remind you of summer and of the one time you cried over a failed grill. Also: I will fight anyone who says salads are boring. Especially when the salad is Mexican Street Corn Salad and it tastes like summer on a plate and possibly my childhood neighborhood block party but better. If you want to take this to dinner-level, I once plated a messy version next to my street corn chicken rice bowl and declared myself a hero. True story. Possibly embellished.
How I Totally Ruined This Once (Listen)
There was a summer where I—full of confidence and cheap expectations—decided to char the corn, then I marinated it in doom (read: too much mayo), and the whole thing smelled like a sweater left in a hot car. It was floppy corn, like tiny soggy pillows, and the queso turned into sad curds (I still shudder). The first time I made this salad it had the texture of betrayal. Crunch? Gone. Brightness? Misplaced. The jalapeño was a whisper where it should have been a sassy hello. I remember the sound it made when I scraped it out of the bowl — a deflated sigh. Embarrassing, yes. Also educational because I kept eating it anyway (I am not proud). This story wanders because my brain does. Also because I left half the corn in the pan once and found it later, which is gross, sorry.
Why This Version Finally Stops Screaming At Me
What changed: patience (a small miracle), a reduction in mayo (I learned restraint), and practicing the art of char without cremation. Emotionally I got less dramatic; practically I started tasting as I went instead of yelling at the recipe like it owed me something. The dressing is lighter now (sour cream or Greek yogurt? both are acceptable life choices) and the lime — oh the lime — cuts through like a shady friend who tells you the truth. This Mexican Street Corn Salad works because the corn stays crunchy (not wheel-of-failure crunchy, but proud and crunchy), the queso fresco crumbles like it has a future, and the cilantro actually gets used instead of wilting in the fridge. I nearly still don’t trust it, but also I ate the leftovers cold and felt content, which counts as victory.
What You Need (Also: Yes, You Have Some of This)
- 4 cups fresh corn kernels (about 5-6 ears of corn) or 2 cans (15 ounces) of corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional for heat)
- 1/2 cup fresh cilantro, chopped
- 1 cup crumbled queso fresco or feta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
Budget note: canned corn saves money and time; fresh corn is more dramatic. Texture note: charred kernels are theatrical but not required. Availability note: queso fresco can be swapped for feta if your store is having an identity crisis. (Also: cilantro haters, I see you. I still love you, maybe without the cilantro.)
Cooking Unit Converter
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How to Make It Without Losing Your Mind
- Prepare the Corn: Char the corn kernels in a hot skillet (or grill) until you get some brown spots — don’t burn them into a fossil. If using canned, drain and cook briefly to develop a bit of color.
- Combine Ingredients: Toss the corn with red bell pepper, red onion, jalapeño, cilantro, and crumbled queso fresco. Stir like you mean it.
- Prepare the Dressing: Whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, cayenne (if using), salt, and pepper. Taste. Then adjust. Yes, now.
- Combine Salad and Dressing: Fold the dressing into the corn mixture until everything is cohesively loud but not drowning. Let rest 10–15 minutes so flavors can flirt.
Non-linear explanation: sometimes you’ll want to rest the salad longer (I do this and then forget it for hours), sometimes you’ll add more lime impulsively. IMPORTANT—taste at each step. Also, if you decide to broil the corn for a minute? Do it. Live dangerously.
Talk to Me Like We’re At a BBQ and I’ll Interrupt You
Did you put this on a taco? Tell me. Did you serve it with chips and not share? Shame. Do you blanch it because you’re tidy? Nice. Also: is putting this on top of my accidental pasta salads a crime? (Said no one, except maybe my neighbor who judges my late-night fridge experiments.) What would you add? Avocado? Bacon? (I know I said no pork earlier but I will not police your choices; also I said not to include it in the recipe — rules.) I want to know the weirdest vessel you’ve eaten corn salad from. I once ate it with a fork balanced on a book. Don’t ask.
Questions You’re Definitely Going To Ask (And Also, The Ones I Asked Myself)
Yes-ish. Make the salad and keep the dressing separate for the best texture. If you mix it and refrigerate overnight it will soften (still tasty, just less crunchy).
Nope. Feta is a decent cousin. Queso fresco is prettier and more authentic-feeling, but I’ve used store-brand feta in a pinch and whispered apologies to no one.
Depends on your jalapeño’s mood and your bravery. Seeded and minced is a polite heat; keep the seeds if you want to assert dominance. Remove the white ribs for less kick.
Sure. Thaw and pat dry, then char briefly. It won’t be exactly the same as fresh, but it will be very comforting, like a sweater that smells like grandma.
3–4 days refrigerated, but the corn gets blushy and soft over time. Eat within two days for optimal crunch and attitude.
This feels like one of those recipes where I could wax poetic forever (and also make minor edits later). I’m emotionally attached to the idea of lime juice rescuing everything, which is dramatic but true—citrus is a therapist. Anyway, I have to run because someone texted me a picture of a salad they made and I have feelings about it. Also, can you imagine putting this on pasta? Hmm.
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Mexican Street Corn Salad
Ingredients
For the salad
- 4 cups fresh corn kernels (about 5-6 ears of corn) or 2 cans (15 ounces) of corn, drained Canned corn saves money and time; fresh corn is more dramatic.
- 1 medium red bell pepper, diced
- 1/2 medium red onion, finely chopped
- 1 medium jalapeño, seeded and minced (optional for heat) Depends on your heat preference.
- 1/2 cup fresh cilantro, chopped Optional for cilantro haters.
- 1 cup crumbled queso fresco or feta cheese Queso fresco is more authentic, but feta works too.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the dressing
- 1/4 cup mayonnaise Reduced amount for restraint.
- 1/4 cup sour cream or Greek yogurt Both are acceptable choices.
- Juice of 2 limes Cuts through the flavors.
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for extra heat) Adjust based on desired heat.
Instructions
Preparation
- Char the corn kernels in a hot skillet or grill until you get some brown spots, being careful not to burn them.
- If using canned corn, drain and cook briefly to develop some color.
Combining Ingredients
- Toss the corn with red bell pepper, red onion, jalapeño, cilantro, and crumbled queso fresco. Stir to combine.
Preparing the Dressing
- Whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, cayenne (if using), salt, and pepper. Taste and adjust as needed.
Final Assembly
- Fold the dressing into the corn mixture until everything is well combined. Let rest for 10–15 minutes for flavors to meld.
