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–+ servings
Mexican Street Corn Salad

Zesty Mexican Street Corn Salad That Bursts with Flavor

This Mexican Street Corn Salad is a vibrant and flavorful twist on the classic Esquites, perfect for summer barbecues.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Salad
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 5 cups Corn, cut from the cob or frozen, not thawed Fresh corn yields the best flavor and browning.
  • 2 tbsp Butter Adds richness and depth when sautéing the corn.
  • 2 cloves Garlic, minced Introduces aromatic flavor that enhances the overall savory profile.
  • 1/2 tsp Salt Essential for enhancing the natural flavors of the ingredients.
  • 1/2 tsp Pepper Essential for enhancing the natural flavors of the ingredients.
  • 1 cup Fresh Coriander/Cilantro, roughly chopped Brings brightness and freshness.
  • 1 cup Green Onions, finely sliced Adds a mild onion flavor and delightful crunch.
  • 1/2 Red Onion, finely chopped Contributes sharpness—adjust quantity based on preference.
  • 1 tbsp Jalapeño, deseeded and finely chopped (optional) Adds a spicy kick.
For the Dressing
  • 1/4 cup Mayonnaise Adds creaminess.
  • 1/4 cup Sour Cream or Greek Yogurt Provides tanginess.
  • 2-3 tbsp Lime Juice, fresh Essential for tang and brightness.
  • 1/2 cup Parmesan Cheese, finely grated Provides savory flavor.
  • 60 g Cotija or Feta Cheese, crumbled (optional) Used as a garnish.

Equipment

  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions for Mexican Street Corn Salad
  1. Start by cutting the kernels off the cobs to yield about 5 cups of fresh corn. If you’re using frozen corn, measure out 5 cups without thawing.
  2. In a large skillet, melt 2 tablespoons of butter over high heat until bubbly. Add 2 minced garlic cloves and sauté for about 30 seconds until fragrant.
  3. Toss in the corn and sauté for approximately 5–7 minutes, stirring occasionally, until the corn is lightly browned and caramelized.
  4. Halfway through the sautéing process, sprinkle in ½ teaspoon each of salt and pepper. Stir well to ensure the seasonings are evenly distributed.
  5. Once the corn is sautéed, transfer it to a large mixing bowl. Add ¼ cup of mayonnaise, ¼ cup of sour cream, lime juice, and ½ cup of Parmesan cheese. Mix thoroughly.
  6. Stir in 1 cup of roughly chopped fresh coriander, 1 cup of finely sliced green onions, ½ finely chopped red onion, and 1 tablespoon of finely chopped jalapeño if desired. Mix gently.
  7. Transfer the vibrant salad to a serving bowl and sprinkle with 60g of crumbled Cotija or feta cheese if desired. Serve warm or at room temperature.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 22gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 250mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Serve fresh for the best taste, and store leftovers in the fridge for up to 2 days.

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