Oh, summer! You know those days when the sun is just beaming, the grill is fired up, and everyone’s gathered around, laughing? That’s exactly when you need something *delicious* and easy to throw together, right? This irresistible Mexican street corn salad recipe for summer is my absolute go-to. Seriously, it’s a flavor explosion in a bowl and the easiest way to impress your guests without breaking a sweat. I can still remember the first time I made this for a neighborhood BBQ – gone in minutes and I was already getting requests for the recipe! It’s become my signature, probably because I’ve made countless crowd-pleasing dishes over the years and this one just hits all the right buttons: fresh, zesty, a little bit creamy, and totally addictive.
Why This Irresistible Mexican Street Corn Salad Recipe For Summer Is A Must-Try
Okay, let me tell you why this salad is practically a summer essential. First off, it’s ridiculously easy to whip up. We’re talking minutes, not hours, of prep time, which means more time for you to actually enjoy the party! And the flavors? Oh my goodness. It’s this perfect mix of creamy, tangy, spicy, and fresh that just screams summer. You can take it to barbecues, potlucks, or just have it as a side for a casual weeknight dinner – it’s super versatile!
- Super Quick & Easy: Seriously, you just toss everything together. No complicated steps, meaning you can make it even if you’re totally new to cooking!
- Flavor Bomb: It’s packed with that authentic Mexican street corn taste. Creamy mayo, salty cotija, zesty lime, a little kick from chili powder – it’s a party for your taste buds!
- Goes with Everything: Burgers, grilled chicken, tacos, or just on its own, this salad is the perfect sidekick for all your summer eats. It also looks so pretty on the plate!
- Bright & Colorful: The vibrant yellow corn, green cilantro, and red chili powder make it a feast for the eyes, too. It really pops on any table spread.
- Perfect for Everyone: It’s naturally vegetarian, which is great for when you have mixed dietary needs in a group. Plus, you can easily tweak the spice level!
Gather Your Ingredients for the Irresistible Mexican Street Corn Salad Recipe For Summer
Alright, let’s get down to business and talk about what you’ll need to make this incredible salad. It’s honestly pretty simple, which is part of why I love it so much, especially when I’m in a rush! You’ll need about 4 cups of corn kernels. I usually grab frozen ones and just let them thaw, but fresh corn cut right off the cob is amazing too, especially when it’s in season. Then you’ll want some good quality mayonnaise – about half a cup should do the trick. For that authentic flavor, you’ll need 1/4 cup of crumbled cotija cheese. If you can’t find cotija, don’t sweat it, I’ll give you a swap later! Fresh cilantro is a must – about 1/4 cup, finely chopped. And you absolutely need lime juice, about 2 tablespoons for that bright, zesty punch. If you like a little heat, have about 1 tablespoon of chopped jalapeño ready to go (seeds removed if you don’t want it *too* spicy). Finally, just a little chili powder (1/2 teaspoon), salt, and pepper to taste. That’s really it!
Step-by-Step Guide to Making the Irresistible Mexican Street Corn Salad
Learning how to make this salad is seriously one of the easiest things you’ll do in the kitchen all summer. Since it’s a no-cook recipe, it comes together in a flash. First things first, grab yourself a nice big bowl – you’ll want enough room to really mix everything up without making a mess. Toss in your corn kernels, whether they’re fresh and sweet or thawed from frozen. Next, add in half a cup of creamy mayonnaise. This is what brings it all together and makes it so dreamy! You can even check out different ideas for Mexican-style dressings if you’re feeling adventurous, but this mayo base is classic for a reason!
Now for the good stuff: the cotija cheese! Sprinkle in that 1/4 cup of crumbled cheese. If you can’t find cotija, don’t worry, we’ll chat about swaps in a bit. Then, add your freshly chopped cilantro (about 1/4 cup) and that zesty lime juice – 2 tablespoons should do it. If you’re feeling brave and love a little kick, go ahead and add that chopped jalapeño. Don’t forget your seasonings: 1/2 teaspoon of chili powder, and then a pinch of salt and pepper.
Give everything a really good stir. You want to make sure every single corn kernel is coated in that creamy, zesty dressing. My favorite part is tasting it right after mixing – this is your chance to really nail the flavor. Does it need more lime? A little more salt? Go for it! You can even toss in another pinch of chili powder if you want more warmth. Once it tastes perfect to you, it’s ready to go! You can serve it right away, or pop it in the fridge for a bit to let those flavors meld even more. Easy peasy!
Tips for the Perfect Irresistible Mexican Street Corn Salad
Okay, so you’ve got the basics down, but let me give you a few of my little secrets to make this salad absolutely *perfect* every single time. Trust me, these little tricks will take it from good to totally unforgettable! First off, about that cotija cheese – it’s got this salty, slightly crumbly magic. If you absolutely can’t find it, good old feta cheese is a decent stand-in, though it’s a little softer. Just crumble it up and toss it in! And if you like things with a bit more zing, don’t be shy with that jalapeño! You can add more, or even a tiny pinch of cayenne pepper if you’re brave, to really amp up the heat. This salad is also fantastic for making a bit ahead of time, which is a lifesaver when you’re hosting!
Serving and Storing Your Irresistible Mexican Street Corn Salad
Alright, so your amazing irresistible Mexican street corn salad recipe for summer is ready to shine! You can totally serve it up right away after mixing if you’re super eager to dive in – the flavors are already so lively. But, if you have the patience (I know, it’s tough!), letting it chill in the fridge for about 30 minutes or so really lets all those wonderful ingredients get to know each other and deepen the yum factor. It tastes even better!
Now, what about leftovers? Don’t you worry! This salad keeps beautifully in an airtight container in the refrigerator for up to 2 days. Just make sure it’s sealed up tight. The flavors actually meld even more, so the second day can be just as delicious, if not more so. It’s the perfect thing to have on hand for lunches or as a side for another meal!
Frequently Asked Questions about Mexican Street Corn Salad
Can I use canned corn for this recipe?
You sure can! While fresh or frozen corn kernels (thawed, of course!) give you the best texture and flavor, canned corn works in a pinch. Just make sure to drain it really, really well. Sometimes canned corn can be a bit mushy, so patting it dry with a paper towel after draining can help. It won’t be quite the same as fresh, but it’ll still be super tasty!
What other cheese can I use if I can’t find cotija?
Oh, cotija is amazing, but it can be a little tricky to find sometimes! Don’t fret. My second favorite option is definitely crumbled feta cheese. It’s salty and tangy, not exactly the same as cotija, but it’s a wondeful substitute that still gives your salad that fabulous texture and flavor. Some people have even used a mild white cheddar, but I find that feta really hits the spot best.
Is this salad very spicy? How can I adjust the heat?
This Mexican street corn salad has a mild warmth from the chili powder and optional jalapeño, but it’s usually not *too* spicy for most people. If you’re sensitive to heat, just leave out the jalapeño entirely! If you love a serious kick, though, you can add more finely diced jalapeño (keep some seeds in if you’re feeling brave!) or even a tiny pinch of cayenne pepper to the mix. Taste as you go!
Can I grill the corn first for an even better flavor?
YES! Oh my goodness, grilling the corn first is an absolute game-changer. It adds this incredible smoky sweetness that takes the salad to a whole new level. Just grill your corn on the cob until it’s nicely charred, let it cool a bit, then cut the kernels off. It requires a little extra time, but trust me, the depth of flavor is totally worth it for this summer salad!
Estimated Nutritional Information
Now, let’s chat a little about what you’re putting into your body with this delicious dish! Keep in mind these are just estimates, since everyone’s ingredients might be a *tiny* bit different. For roughly a 1-cup serving of this amazing avocado corn salad, you’re looking at about 250 calories. You’ll get around 18g of fat (don’t worry, most of that’s the good kind!), about 6g of protein, and 18g of carbohydrates. Plus, there’s about 3g of fiber in there, which is awesome! Sodium can be around 300mg, depending on your cheese and any added salt.
Print
Irresistible Mexican Street Corn Salad
- Total Time: 15 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A flavorful and easy Mexican street corn salad perfect for summer gatherings.
Ingredients
- 4 cups corn kernels (fresh or frozen, thawed)
- 1/2 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon chopped jalapeño (optional)
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the corn kernels, mayonnaise, cotija cheese, cilantro, lime juice, jalapeño (if using), chili powder, salt, and pepper.
- Stir well to combine all ingredients.
- Taste and adjust seasonings as needed.
- Serve immediately or chill for later.
Notes
- For a spicier salad, add more jalapeño or a pinch of cayenne pepper.
- If cotija cheese is unavailable, feta cheese can be substituted.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Mexican street corn salad, elote salad, summer salad, corn salad, easy side dish, vegetarian recipe