30-Minute Mexican Street Corn Salad
A vibrant, smoky-sweet salad with grilled corn, zesty lime crema, jalapeño kick, and fresh herbs. Perfect for summer barbecues or light main dishes with tortillas.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 8-10 servings
- Category: Salads
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
4 ears sweet corn, shucked
1 cup mayonnaise (use vegan alternative if needed)
2 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
1 small jalapeño, minced
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
1 scallion, thinly sliced
1/2 cup crumbled cotija cheese (or feta)
1 tbsp olive oil
Salt to taste
Instructions
Preheat grill to high heat (400°F/200°C)
Toss corn with olive oil and season with salt
Grill ears for 10-12 minutes, turning occasionally until charred
Kernels off and place in a large bowl
Whisk mayonnaise, lime juice, cilantro, jalapeño, paprika, and cayenne
Pour dressing over corn and toss to coat
Fold in scallions and cotija cheese
Chill for 10-15 minutes (optional) to allow flavors to meld
Notes
Make ahead: Toss ingredients up to 6 hours in advance
Substitute cotija with crumbled queso fresco or feta
Add black beans for extra protein
Serve with warm tortillas or grilled chicken/fish
Store leftovers in airtight container for 2-3 days