Mexican Grilled Street Corn Salad is a summer essential: charred sweet corn, a tangy mayo‑lime dressing, fresh jalapeño and onion, and a sprinkle of salty cotija for a bright, flavorful side or chip dip.
I’m thrilled to share this Mexican Grilled Street Corn Salad — a favorite this season. It comes together quickly, disappears fast at gatherings, and keeps well for a few days in the fridge. The combination of smoky, charred corn with a creamy, citrusy dressing and a touch of heat makes it versatile: serve as a side with grilled meats, or scoop it up with tortilla chips as a party dip.
The salad highlights grilled sweet corn tossed with diced jalapeño, red onion, and cilantro. A simple dressing of mayonnaise and lime brightens the dish, and crumbled cotija adds a salty, creamy finish. Use fresh corn for the best texture and flavor, but canned or thawed frozen corn will work if needed.
Ingredients
- Corn – Fresh sweet corn is ideal. Canned or thawed frozen corn may be substituted.
- Jalapeño – 1 fresh jalapeño, seeds and membrane removed for milder heat.
- Red Onion – Adds color and crunch.
- Cilantro – Fresh leaves, chopped.
- Mayonnaise – A creamy base for the dressing; Duke’s or your preferred mayo.
- Lime Juice – Freshly squeezed for brightness.
- Garlic Powder – For a mild savory note.
- Cayenne Powder – Adds a gentle kick. Substitute Tajín or smoked paprika if preferred, and adjust to taste.
- Cotija Cheese – Crumbled cotija lends a salty, creamy finish. Feta is an acceptable substitute if cotija is unavailable.
How to make
- Brush corn with a little oil and grill over medium-high heat until lightly charred on all sides. Let cool slightly and slice the kernels off the cob.
- Whisk together mayonnaise, lime juice, garlic powder and cayenne to make a creamy, tangy dressing.
- Toss the corn kernels with diced jalapeño, chopped red onion, and cilantro. Stir in the dressing and finish with crumbled cotija cheese.
Tips for Grilling Corn
Grill: Char the corn over a wood or charcoal fire for the most complex, smoky flavor. A cast‑iron grill pan over a burner works well if you don’t have an outdoor grill.
Broiler: You can also broil the ears in the oven. Turn frequently and watch closely to avoid drying out the kernels — you want charred marks, not burnt, dry corn.
Serving and Storage
Serving: Serve warm or chilled. It works beautifully as a side for barbecues, tacos, and grilled proteins, or as a flavorful dip with tortilla or pita chips.
Storage: Refrigerate leftovers in an airtight container for best quality. Consume within 3–4 days. The dressing may cause the salad to mellow over time, so a quick toss before serving refreshes the texture and flavor.
📖 Recipe
Mexican Grilled Street Corn Salad
Alaine @ My TX Kitchen
Pin Recipe
Ingredients
- 6–7 ears corn shucked
- 1 jalapeño seeded and diced
- ⅓ cup red onion chopped
- ½ cup cilantro leaves chopped
- 3 Tbsp. mayonnaise
- 2 Tbsp. lime juice
- ½ teaspoon garlic powder
- ½ teaspoon cayenne powder
- 2 Tbsp. cotija cheese
Instructions
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Brush corn with oil. Grill over medium-high heat, turning occasionally, until charred in spots, about 10 minutes. Let cool, then slice the kernels from the cobs — you should have about 4 cups.
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Combine the corn kernels with the diced jalapeño, chopped red onion and cilantro in a large bowl.
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Whisk mayonnaise, lime juice, garlic powder and cayenne in a small bowl until smooth.
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Pour the dressing over the corn mixture and toss to combine. Sprinkle with cotija cheese and serve warm or chilled.
Notes
If cotija isn’t available, use crumbled feta as an alternative.
FAQ
Can I make this with frozen corn?
Yes. Thaw frozen corn, spread it on a baking sheet, toss with a little oil, and roast or broil until it develops light char. Stir occasionally so the kernels don’t dry out.
Enjoy y’all!
Alaine
More recipes you might also enjoy:
- Poblano Corn Casserole
- Red Skin Potato Salad
- Broccoli Salad with Cranberries
- Pineapple Jalapeno Coleslaw