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Summer street corn salad in a rustic wooden bowl.

Summer Street Corn Salad

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  • Author: Adam
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

This creamy, tangy Summer Street Corn Salad captures all the smoky goodness of Mexican street corn in an easy-to-scoop salad form. Perfect for cookouts, picnics, or as a fresh side dish that comes together in minutes.

Ingredients

Scale
  • 4 ears of fresh corn, husks removed (or 3 cups frozen corn, thawed)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup finely chopped red onion
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeds removed and finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon chili powder, plus extra for garnish
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions

  1. Cook the Corn: If grilling, brush corn with a little oil and grill over medium-high heat, turning occasionally, until lightly charred (about 8–10 minutes). Let cool slightly, then carefully slice the kernels off the cob. No grill? You can pan-sear the kernels in a hot skillet for 5–7 minutes until they get some color.
  2. Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. Taste and adjust seasoning.
  3. Combine Everything: Add the corn kernels, red onion, cilantro, jalapeño, and cotija cheese to the bowl with the dressing. Gently fold everything together until the corn is evenly coated.
  4. Chill and Serve: For best flavor, cover and refrigerate for at least 15–20 minutes before serving. Right before serving, give it a quick stir and sprinkle with extra cotija, chili powder, and a squeeze of fresh lime.

Notes

Pro Tip: If you love a smoky flavor but don’t have a grill, add a pinch of extra smoked paprika or even a drop of liquid smoke to the dressing. For a lighter version, swap regular mayo for Greek yogurt. Vegan? Use vegan mayo, skip the cotija, and add a sprinkle of nutritional yeast for cheesy flavor.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: Mexican

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 210
  • Sugar: 5g
  • Sodium: 280mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 20mg

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Find it online: https://www.stacksipsnack.com/summer-street-corn-salad/