Mexican Street Corn Salad Recipe
This Mexican Street Corn Salad is a colourful, smoky, and creamy side dish made with grilled sweetcorn, fresh coriander, spring onions, zesty lime, chipotle chilli, and salty cotija cheese. Perfect for barbecues, family meals, and summer gatherings, it delivers bold Mexican-inspired flavours in every delicious bite.
Equipment
- 1 Barbecue or Grill
- 1 Medium mixing bowl
- 1 Small Mixing Bowl
- 1 Sharp Chef’s Knife
- 1 Chopping Board
- 1 Wide, Shallow Serving Platter
- 1 Kitchen Scissors
- 1 Spoon
Ingredients
- 6–7 ears of fresh sweetcorn
- ¼ cup fresh coriander chopped
- 3 tablespoons spring onions thinly sliced
- 2 tablespoons fresh lime juice
- ¾ teaspoon kosher salt
- ½ teaspoon chipotle chilli powder
- ½ cup cotija cheese divided
- 1½ tablespoons reduced-fat mayonnaise
- 1½ tablespoons reduced-fat sour cream
- 2½ teaspoons water
- Extra coriander and spring onions optional
Instructions
Step 1: Prepare The Grill
- Preheat the barbecue or grill to medium to medium-high heat.
- Remove the husks and corn silk from the sweetcorn.
- Pat the corn dry if necessary.
Step 2: Grill The Sweetcorn
- Place the corn directly on the grill grates.
- Cook for approximately 5–10 minutes, turning regularly.
- Grill until the kernels are tender with attractive golden-brown and lightly caramelised patches.
- Remove from the grill and allow to cool slightly.
Step 3: Remove The Kernels
- Place each grilled cob upright on a chopping board.
- Hold it securely and carefully slice downwards with a sharp knife to remove the kernels.
- Rotate the cob and repeat until all the kernels have been removed.
- Measure approximately 4 cups of corn kernels.
Step 4: Combine The Corn And Seasonings
- Add the grilled corn kernels to a medium mixing bowl.
- Add the chopped coriander, sliced spring onions, lime juice, salt, and chipotle chilli powder.
- Stir gently until evenly combined.
Step 5: Add The Cotija Cheese
- Add most of the cotija cheese to the corn mixture.
- Fold gently to distribute the cheese without breaking it down too much.
- Reserve some cheese for garnishing.
Step 6: Arrange The Salad
- Transfer the corn mixture to a wide, shallow serving platter.
- Spread it into an even layer so the creamy dressing can reach different parts of the salad.
Step 7: Make The Creamy Dressing
- Add the mayonnaise, sour cream, and water to a small mixing bowl.
- Whisk until smooth and pourable.
- Add a little more water if necessary to achieve a suitable drizzling consistency.
Step 8: Drizzle The Dressing
- Drizzle the creamy dressing over the corn salad using a spoon.
- Alternatively, transfer the dressing to a food-safe piping bag or sandwich bag and snip a small corner.
- Create fine zigzag lines across the salad without completely covering the corn.
Step 9: Garnish And Serve
- Sprinkle the reserved cotija cheese over the top.
- Garnish with extra coriander and spring onions if desired.
- Serve immediately for the best texture and flavour.
Notes
- 🌽 Char The Corn Well: Grill the sweetcorn until tender with plenty of golden-brown, slightly charred spots for the best smoky flavour.
- 🍋 Use Fresh Lime Juice: Freshly squeezed lime gives the Mexican Street Corn Salad a bright, zesty flavour that balances the creamy dressing.
- 🌶️ Adjust The Chipotle: Start with the recommended amount and add more gradually if you prefer a hotter, smokier kick.
- 🧀 Choose A Salty Cheese: Cotija cheese adds the classic savoury finish, but queso fresco or feta can work as alternatives.
- 🌿 Keep The Herbs Fresh: Add the coriander and spring onions shortly before serving to preserve their vibrant colour and fresh flavour.
- 🥄 Drizzle the Dressing: Rather than heavily coating the salad, drizzle the creamy dressing over the top so the smoky corn remains the star.
- 🔥 Serve Fresh: For the best texture and flavour, serve the Mexican Street Corn Salad soon after assembling.