This Grilled Mexican Street Corn Salad is a delicious side dish recipe for your summertime picnics! All of the delicious, cheesy flavors of Mexican Street Corn, in salad form!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
Grilled Mexican Street Corn Salad is my type of salad! Creamy, cheesy, grilled corn is definitely the best kind of salad recipe! We are halfway through summer already, but one of the best parts is coming up, corn season! You can of course buy corn any time of the year, but during July and August, the corn is truly the best. My daughter loves corn on the cob and would seriously eat it for breakfast, so I will definitely be buying it even more than usual this year.
A few weeks ago my family and I were on vacation and had dinner at an upscale Mexican restaurant that had street corn on the menu. I ordered it to share and everyone loved it and were intrigued by the different flavors!
How to make Mexican Street Corn?
If you aren’t familiar with Mexican street corn, it is corn on the cob, grilled and then slathered in mayo, cheese, lime juice and herbs. It is such a unique combo of flavors and is so good. I know that mayo on corn sounds crazy, but stick with me here, I promise it is delicious. You will find Mexican Street Corn sold by food trucks and street vendors all across Mexico. Just like we grab pretzels on the street in big cities, they grab delicious cobs of corn!
I wanted to recreate the restaurant meal at home, but in salad form so I could make it ahead and then serve cold from the fridge. Make ahead salads are my favorite for a picnic and while I usually do a pasta salad, like my favorite BLT Pasta Salad or Spinach and Artichoke Pasta Salad, I wanted to mix it up and make it a corn salad, instead of pasta based.
This salad has Mexican flavors, but they are all made with easily accessible ingredients. For the cheese, you can use the more authentic Cotija Cheese, but if you are having troubles finding it, Athenos Feta cheese is a great substitute, or even freshly shredded parmesan cheese. You want something dry and crumbly. The base of the salad is made with a combination of mayonnaise and sour cream and then some fresh seasonings. You definitely don’t want to skip the lime juice!
Try this Grilled Mexican Street Corn Salad next time you are looking to try something different, but delicious!
How to make Grilled Mexican Street Corn Salad
Grilled Mexican Street Corn Salad
This delicious Grilled Mexican Street Corn Salad is a delicious appetizer or side dish recipe, perfect for summertime picnics!
- 6 large ears of corn
- 1/3 cup Kraft Mayo reduced fat is fine
- 1/2 cup Kraft Sour Cream reduced fat is fine
- 8 oz. cotija or Athenos Feta Cheese
- juice of 2 limes
- 1 tsp. chili powder
- 2 tbsp. fresh cilantro
- 1 tsp. salt
Remove the outer husks from the corn and then grill over medium heat for 15-20 minutes. Turn the corn frequently to prevent burning.
When finished, remove the rest of the husks and then strip corn from the cobs.
In a medium sized bowl, combine the corn, mayo, sour cream, lime juice, and salt. Mix well.
Cover and refrigerate for at least 4 hours.
Right before serving, mix in the cheese and the cilantro. Taste and check for seasonings and add more if desired. Serve cold.