I believe that no Mexican-themed party is complete without street corn. This Mexican Corn Salad is my go-to summer salad when sweet summer corn is at its peak. However, you can also make it with canned or even frozen corn.
For The Grilled Mexican Street Corn Salad Recipe:
1 To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
2 Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
3 Cut the corn off the cob and place the corn in a large bowl. Set aside to cool.
4 To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chile powder, lime juice, salt, and pepper in a small bowl.
5 To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
6 Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.
For The Skillet-Roasted Mexican Street Corn Salad Recipe:
1 To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
2 Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
3 To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chile powder, lime juice, salt and pepper in a small bowl.
4 To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
5 Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.
