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–+ servings
Bird's eye view of Mexican Street Corn Salad in a white dish.
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4.94 from 15 votes

Mexican Street Corn Salad

This recipe packs all the yumminess of Mexican Street Corn into an easy to make salad. Serve it up as a side dish at your next barbecue or taco night because it’s muy sabroso!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: Street Corn Salad
Servings: 6 servings
Author: Rachel Farnsworth

Ingredients

  • 6 ears corn shucked
  • 1/4  cup  mayonnaise
  • 1/4  cup  sour cream or Mexican crema
  • 1/2  cup  grated Cotija cheese
  • 1/2  teaspoon  ancho chili powder
  • 1/4  teaspoon  salt
  • 1/4  cup  chopped fresh cilantro
  • 1 tablespoon Mexican hot sauce

Instructions

  • Wrap the corn in aluminum foil and place on a 400 degree grill or in a 400 degree oven for 15 minutes. Unwrap and set aside to cool.
  • Meanwhile, in a small bowl whisk together mayonnaise, Mexican crema, 1/4 cup of Cotija cheese, chili powder, and salt.
  • Cut corn kernels from cob and stir into mayonnaise mixture.
  • Sprinkle with remaining Cotija cheese and cilantro. Dot with hot sauce.

Video

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Notes

Optional: add in 1-2 diced red bell peppers, and 1-2 diced avocados for a fun twist!

Nutrition

Calories: 143kcal | Carbohydrates: 2g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 439mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 930IU | Vitamin C: 4.3mg | Calcium: 115mg | Iron: 0.4mg
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