Easy Mexican Street Corn Salad
Inspired by classic Mexican street corn, this side dish is one of my favorites for Taco Tuesday, cookouts, parties, and any occasion, really. Fresh corn pairs perfectly with salsa, cilantro, queso fresco, and more to make a delicious, craveable salad that can be served as a side or dip with tortilla chips.
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Yield: 6 servings
Equipment (Shop on Amazon)
Ingredients
- 5 medium ears fresh yellow and white sweet corn or 4 large ears, 6 smaller ears, etc.
- 2 tbsp salted butter melted
- 1 cup crumbled queso fresco plus a bit extra to sprinkle over the top
- ½ cup Parmesan cheese
- ¼ cup mayonnaise
- ⅓ cup salsa homemade or store-bought
- 1 - 2 tbsp chopped cilantro plus extra to garnish the salad
- 1 heaping tbsp finely diced sweet onion
- ⅛ tsp salt
- Finely diced fresh or pickled jalapeños to taste optional
Instructions
- Remove the husk and all silk from your corn. Then, rinse each cob under cold water and pat dry.5 medium ears fresh yellow and white sweet corn
- Grill the corn on medium-high heat until it chars to your liking, watching it closely and turning it frequently to cook all sides evenly. Brush some of the melted butter on each cob as it cooks. Remove each ear of corn from the grill when you are satisfied with the char. Brush on more butter, then wrap it in a large piece of tin foil to keep it warm. As each ear of corn finishes cooking, repeat the process, adding it to the tin foil bundle.2 tbsp salted butter
- Cut the corn kernels off the cob using a knife or corn peeler. This step can be a bit messy, so I like to do it on a kitchen towel. That way, you can easily gather all the corn and plop it into a mixing bowl.
- Add the grilled corn, queso fresco, Parmesan cheese, mayonnaise, salsa, cilantro, onion, salt, and diced jalapeños (optional) to a medium mixing bowl. Fold together with a spoon or spatula until all ingredients are just combined. Do not overmix! You want the queso crumbles to be mixed in evenly, but still maintain their shape.1 cup crumbled queso fresco, ½ cup Parmesan cheese, ¼ cup mayonnaise, ⅓ cup salsa, 1 - 2 tbsp chopped cilantro, 1 heaping tbsp finely diced sweet onion, ⅛ tsp salt, Finely diced fresh or pickled jalapeños to taste
- Optional: Sprinkle on some extra queso fresco and cilantro over the top of the salad before serving.
- Serve this salad alongside your favorite summer mains, spoon it onto taco salad, or serve it as a dip with tortilla chips. Store any leftover street corn salad in an airtight container in the fridge.
Notes from the Happy To Be Here Kitchen
See notes on ingredients, tips for grilling the corn, serving ideas, and more above---starting here!
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