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!

Mexican Street Corn Salad

corn (shucked)

mayonnaise

Mexican crema

Cotija cheese

ancho chili powder

salt

cilantro

Mexican hot sauce

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.

https://www.youtube.com/watch?v=VG5lJMwjlcU

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!
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PRINTABLE RECIPE: 🖨️https://thestayathomechef.com/mexican-street-corn-salad/ 🖨️


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✅Ingredients

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


✅Instructions

00:02:34 - Quick recap Mexican Street Corn Salad recipe

1️⃣ 00:00:06 - 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.

2️⃣ 00:01:05 - Meanwhile, in a small bowl whisk together mayonnaise, Mexican crema, 1/4 cup of Cotija cheese, chili powder, and salt.

3️⃣ 00:00:41 - Cut corn kernels from cob and stir into mayonnaise mixture.

4️⃣ 00:01:53 - Sprinkle with remaining Cotija cheese and cilantro. Dot with hot sauce.


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How to Make Mexican Street Corn Salad

This Chopped Mexican Street Corn Salad is a healthy, super delicious rendition of the iconic street food antojito ("snack"), sold by roadside vendors all over Mexico City

Chopped Mexican Street Corn Salad

Greek yogurt

lime juice

sugar

smoked paprika

coriander

cumin

chili powder

black pepper

corn tortillas

extra virgin olive oil

fresh corn (kernels removed)

medium hearts of Romaine

mango

large bell pepper (diced about ½ inch)

red onion (diced about ½ inch)

cucumber

jalapeño peppers (finely chopped)

cilantro (finely chopped)

cotija cheese (or Feta, crumbled)

extra cilantro leaves (for garnish)

In a medium-size bowl, whisk together the Greek yogurt and mayonnaise until nice and smooth. Slowly add the lime juice while whisking. Add the sugar, spices, salt and pepper and whisk until well combined. Cover and set aside in the refrigerator.

For the dressing:

Preheat oven to 375˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.

Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.

Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.

For the corn tortillas:

Place three ears of corn in the microwave and cook for 6 minutes on high power. Remove with a hot pad and allow to cool for 5-10 minutes. Repeat with the next three ears. For the last two, cook for 4 minutes on high power.

After the corn is cooled, cut off the bottom end of each cob about 1½ inches from the end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks (avoiding the tough core) and set aside.

For the corn:

Pull off any browned or blemished outer leaves from the hearts of Romaine. Slice Romaine into ½-inch slices and then run your knife a few times across each slice to create small bite-size pieces.

Combine the Romaine, corn, mango, bell pepper, red onion, cucumbers, jalapeno and chopped cilantro. Stir gently to combine. Add 3-4 tablespoons of the dressing and stir again gently to coat all ingredients. Taste and add more dressing as desired. Serve any extra dressing at the table.

Sprinkle the salad with the Cotija (or Feta) and garnish with cilantro leaves, if desired.

Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

For the salad:

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Mexican Street Corn Salad

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The most viewed street corn salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine