Mexican Street Style Corn Salad Recipe

If you’ve ever had Mexican Street Style Corn, it’s probably the only way you’ll want to eat corn on the cob.

It’s spicy, creamy and citrusy —all in one bite.

Mexican Street Style Corn Salad recipe has all those amazing flavors,

but in a more accessible salad form, and it’s easy to make.

But, who wants to eat corn on the cob in public?

I get flashbacks to the days of braces and the feeling of having to floss immediately after.

Corn on the cob just doesn’t make a great side, but corn salad does.

Especially, Mexican Street Style Corn Salad.

Note: Most of the recipes I found incorporated mayonnaise, Mexican crema or sour cream,

but this is summertime, and we don’t need the extra calories, so I skipped these which also means your salad can sit out comfortably without spoiling.

[Also, this is a great salad to bring to a BBQ this weekend. For ideas on other sides to bring or serve check out this post.]

Mexican Street Style Corn Salad

Ingredients

• 4 ears of fresh Corn, or cheat with a bag of Trader Joe’s frozen roasted corn (!)
• 1 clove of Garlic, chopped
• 1 Jalapeno pepper, chopped
• 1/3 cup red onion, chopped
• 1/3 cup of Cilantro, chopped
• Juice of two fresh limes
• 1/2 tsp of chili powder
• 1/2 tsp of olive oil
• Salt and pepper to taste
• 3 oz Cotija cheese

(I found queso fresco at Trader Joe’s. With the little on in tow, the days where I can run to several stores for ingredients are behind me. Queso fresco is pretty similar to Cotija. You could also use feta.)

How to Make  Mexican Street Style Corn Salad

If using fresh corn, boil the ears of corn until the kernels are bright in color. About 10 minutes. If using frozen corn, heat according to directions on the package. You want the corn to be soft and warm to use.

I really like the Trader Joe’s frozen one because it’s roasted. You can also roast your fresh corn after it is cooked—it really gives it the additional flavor of Mexican Street Corn on the Cob, usually prepared on the grill.

Add corn to a medium bowl along with, onions, cilantro, jalapeno, garlic, 3/4 of the Cotija or Queso Fresco cheese , lime juice and chili powder and toss.  Add salt and pepper to taste.

 

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