Mexican Corn Salad

4.86 from 7 votes

Inspired by Mexican Street Corn, this dish is oh-so-creamy and fresh, with spiciness and deep flavors from the jalapeno and Tajin seasoning. The lime juice makes it bright and the Cotija cheese brings the flavors together with a tangy creaminess that's irresistible.

Prep Time5

Cook Time20

Total Time25

Course: Salad, Side Dish

Cuisine: Mexican

Keyword: bbq recipe, bbq salad, bbq side dish, corn salad, mexican corn, mexican salad

Servings:

Author: The Modern Nonna

Equipment

Ingredients

4 ears corn husks and silks removed
2 tablespoons avocado oil
1 large jalapeno seeded and finely chopped, to taste
1 scallion or green onion, finely chopped
¼ cup fresh cilantro or parsley, finely chopped
¼ cup sour cream
¼ cup mayonnaise
1 lime juiced
Tajin seasoning, to taste
2 tablespoons cotija cheese or feta cheese, crumbled

Instructions

Preheat the barbecue to medium-high heat. Brush each ear of corn with some avocado oil. Grill the corn for 15 to 20 minutes, turning the corn every few minutes, until charred on all sides.
Feel free to boil the corn as well if you don’t have a barbecue or grill. Remove the corn and let it cool before cutting off the kernels.
Remove the corn kernels from the cob: Using a Bundt pan is optional but really effective (working slow, steady, and firmly on a cutting board will also work). Working with one ear of grilled corn at a time, place the ear (vertically) in the middle of the Bundt pan and, using a sharp knife, carefully shave the kernels off the cob. The kernels will fall into the pan. Repeat with all the corn. Transfer the corn to a serving bowl.
Add the jalapeno, scallions, and herbs to the bowl of corn. Give it a toss.
In a separate bowl or measuring cup, add the sour cream, mayo, lime juice, and Tajin. Mix well and pour the dressing on top of the corn. Mix again and enjoy!
If you want to crumble in some Cotija cheese (or feta) feel free to do so.

Video

Nutrition