This easy and delicious Mexican Street Corn Salad is a quick, creamy, and flavorful side dish that’s perfect for any meal. With just a few simple ingredients like corn, Cotija cheese, and lime, it’s a customizable recipe that brings a fresh, zesty twist to your table. Ideal for gatherings or weeknight dinners
Ingredients Needed
- 1 tablespoon vegetable oil
- 8 ears yellow corn, husks removed and cut off the cob
- 1 poblano pepper, seeded and diced
- 6 green onions, thinly sliced (whites and greens separated)
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- 2 cloves garlic, grated
- 3/4 cup crumbled Cotija cheese
- 3/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 medium lime, zested and juiced
- 1 teaspoon chili powder (plus more to taste)
How To Make Mexican Street Corn Salad
- Heat the skillet and cook the veggies: Heat a large cast-iron or stainless steel skillet over medium-high heat. Add the vegetable oil, corn kernels, diced poblano pepper, and green onion whites. Sprinkle with kosher salt and black pepper. Cook for 8–10 minutes, stirring occasionally, until the corn is charred.
- Add the garlic: Stir in the grated garlic and cook for 30 seconds. Remove from heat and transfer the mixture to a large mixing bowl.
- Combine with other ingredients: Add the crumbled Cotija cheese, chopped cilantro, mayonnaise, sour cream, lime zest, lime juice, chili powder, and green onion greens to the bowl. Gently fold everything together until combined.
- Adjust seasoning: Taste the salad and add more salt, pepper, or chili powder as needed.
- Serve: Serve immediately as a flavorful side dish or appetizer. Enjoy!
Recipe Tips
- Char the corn properly: Make sure the skillet is hot enough to char the corn without overcooking it. Stir occasionally, but let it sit for a minute or two to develop a smoky, grilled flavor.
- Use fresh ingredients: Fresh corn, cilantro, and lime juice give the salad its bright and authentic taste. Avoid using frozen corn for the best texture and flavor.
- Grate the garlic finely: Use a microplane or fine grater for the garlic so it blends into the salad evenly without clumps or strong bites.
- Balance the flavors: Taste as you go and adjust the lime juice, chili powder, or salt to your liking. The balance between tangy, spicy, and creamy is key.
- Serve immediately: This salad tastes best when served fresh. If you’re preparing it ahead, mix everything except the mayo, sour cream, and cheese, and add those right before serving.
How To Store Leftovers
- Refrigerate: Place leftovers mexican street corn salad in an airtight container and refrigerate for up to 3 days.
- Reheating: Warm leftovers mexican street corn salad in a skillet over medium heat for a few minutes, stirring gently, or enjoy it cold straight from the fridge for a refreshing option.
Nutrition Facts
- Calories: 228
- Total Fat: 12.67g
- Saturated Fat: 4.83g
- Cholesterol: 19mg
- Sodium: 180.83mg
- Potassium: 142.33mg
- Total Carbohydrate: 25.33g
- Dietary Fiber: 3.17g
- Sugars: 5.5g
- Protein: 7.33g
More Pioneer Woman Recipes:
Pioneer Woman Mexican Street Corn Salad
Description
This easy and delicious Mexican Street Corn Salad is a quick, creamy, and flavorful side dish that’s perfect for any meal. With just a few simple ingredients like corn, Cotija cheese, and lime, it’s a customizable recipe that brings a fresh, zesty twist to your table. Ideal for gatherings or weeknight dinners
Ingredients
Instructions
- Heat the skillet and cook the veggies: Heat a large cast-iron or stainless steel skillet over medium-high heat. Add the vegetable oil, corn kernels, diced poblano pepper, and green onion whites. Sprinkle with kosher salt and black pepper. Cook for 8–10 minutes, stirring occasionally, until the corn is charred.
- Add the garlic: Stir in the grated garlic and cook for 30 seconds. Remove from heat and transfer the mixture to a large mixing bowl.
- Combine with other ingredients: Add the crumbled Cotija cheese, chopped cilantro, mayonnaise, sour cream, lime zest, lime juice, chili powder, and green onion greens to the bowl. Gently fold everything together until combined.
- Adjust seasoning: Taste the salad and add more salt, pepper, or chili powder as needed.
- Serve: Serve immediately as a flavorful side dish or appetizer. Enjoy!
Notes
- Char the corn properly: Make sure the skillet is hot enough to char the corn without overcooking it. Stir occasionally, but let it sit for a minute or two to develop a smoky, grilled flavor.
- Use fresh ingredients: Fresh corn, cilantro, and lime juice give the salad its bright and authentic taste. Avoid using frozen corn for the best texture and flavor.
- Grate the garlic finely: Use a microplane or fine grater for the garlic so it blends into the salad evenly without clumps or strong bites.
- Balance the flavors: Taste as you go and adjust the lime juice, chili powder, or salt to your liking. The balance between tangy, spicy, and creamy is key.
- Serve immediately: This salad tastes best when served fresh. If you’re preparing it ahead, mix everything except the mayo, sour cream, and cheese, and add those right before serving.
Pioneer Woman Mexican Street Corn Salad