Mexican Street Corn Salad

August 16, 2023Teresa Ambra

Gluten Free Living – 2023

Mexican Street Corn Salad is just absolutely awesome. No exaggeration! This delicious Corn Salad includes Mexican Crema (a Mexican version of sour cream), Cotija Cheese, cilantro, limes, and a tiny bit of chili powder to give it some zip. It is absolutely delightful since the fresh corn is grilled beforehand. While you can serve this salad warm, I preferred to serve and eat it, cold.

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I made this fantastic recipe for a company dinner in early July. I served it with Grilled Ribs and Chicken Thighs, Garlic Mashed Potatoes, Church Jello and Almond Fudge Shortbread. It was so good and so well-received by our guests, that I made it a second time for a Ladies’ Luncheon I hosted about a week later. The combination of lime, corn, cilantro and other flavors make this a fantastic side dish for cookouts and potlucks.

If you’ve ever tried Mexican Street Corn, you’ll love this version made up like a salad. Seriously, I can’t praise this delightful salad enough, it’s THAT GOOD!

Mexican Street Corn Salad is wonderful. It starts with grilled, corn-on-the-cob.

I served Mexican Street Corn Salad with Grilled Chicken Thighs, Garlic Mashed Potatoes, Church Jello and Almond Fudge Shortbread. Yum.

The limes really bring out wonderful flavor in this salad.

Here’s what I did.

I used these ingredients. I did not like the consistency of this mayonnaise so I swapped out Hellmann’s mayo with olive oil instead.

Grill shucked corn over high heat, turning corn every two or three minutes until completely cooked (but NOT tough).

Cut the corn off the cob.

Transfer the cut corn into a mixing bowl.

Chop cilantro; finely dice the garlic.

Add cilantro, garlic, mayonnaise, Mexican Crema and Cotija cheese.

Add chili powder and salt.

Squeeze lime juice from limes over top of salad.

Stir ingredients well to combine.

Spread salad mixture onto a serving platter or serve in a bowl. Sprinkle with additional Cotija cheese.

Serve with your favorite entree.

The lime juice blends perfectly with the corn.

Mexican Street Corn Salad paired perfectly with Grilled Ribs, Garlic Mashed Potatoes, Church Jello and Almond Fudge Shortbread.

Here’s the recipe.

MEXICAN STREET CORN SALAD

(Recipe adapted from Eat Well 101)

Mexican Street Corn Salad

Teresa Ambra

Mexican Street Corn Salad is absolutely sensational! This fantastic summer salad includes grilled corn-on-the-cob, cilantro, limes, Cotija cheese and Mexican Crema. The combination of flavors is outstanding. This is a terrific side salad for backyard barbecues and potlucks. Gluten free.

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Prep Time 10

Cook Time 10

Total Time 20

Course Salad and Salad Dressing, Side Dish

Cuisine Mexican

Servings

Calories 184 kcal

Equipment

1 gas or charcoal grill
1 sharp knife to cut grilled corn off cob
1 large mixing bowl
1 wooden spoon
measuring cups
measuring spoons
1 sharp knife to dice cilantro and garlic

Ingredients

6 ears corn-on-the-cob grilled
1/4 cup mayonnaise (I used Hellmann's with olive oil)
1/4 cup Mexican Crema (or use sour cream if you can't locate this)
1/4 cup Cotija cheese crumbled or grated
1 clove garlic finely minced
1/2 tsp. chili powder
2 small limes juice only
1/2 cup cilantro leaves chopped
1/2 tsp. sea salt (start with 1/4 tsp. and add more if desired)

Instructions

Preheat gas grill to high heat.
Place shucked corn on grill and cook about two to three minutes on each side, turning occasionally, until the corn chars but is not overcooked and tough.
Allow corn to cool.
Cut off the kernels with a sharp knife.
Transfer grilled corn to a mixing bowl.
Add Mexican crema or sour cream, mayonnaise, lime juice, garlic, chili powder, Cojita cheese and cilantro.
Start with about ¼ teaspoon salt.
Check seasonings.
Add an additional ¼ tsp. salt if necessary (but the cheese has quite a bit of salt).
Transfer corn to a large serving platter or serving bowl.
Garnish with additional Cotija cheese, cilantro and lime slices.
Can serve immediately or refrigerate until ready to serve.

Notes

NOTE: Cotija cheese has quite a bit of salt. Start with ¼ teaspoon salt and add more only if necessary. I used a full ½ teaspoon of sea salt.

NOTE: I refrigerated this salad several hours and even overnight before serving.

NOTE: I sprinkled an additional ¼ cup of Cotija cheese over top for garnish.

NOTE: I used Hellmann’s mayonnaise with olive oil for this recipe.

Recipe adapted from Eat Well 101.

Nutrition

Calories: 184kcalCarbohydrates: 21gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 15mgSodium: 352mgPotassium: 289mgFiber: 3gSugar: 6gVitamin A: 468IUVitamin C: 13mgCalcium: 60mgIron: 1mg

Keyword cilantro, corn, corn salad, limes, salad, side dish, Tex Mex

Tried this recipe?Let us know how it was!

The corn is slightly sweet, then add the pungency from the limes, a little spice from chili powder and you have the perfect combination of flavors for this scrumptious salad.