This easy Mexican Street Corn Salad is a fresh and flavorful side dish to pair with your favorite Mexican entrees. You can make this with either fresh or canned corn so it can be your go to side year-round. The jalapenos add a little extra kick and then the cotija cheese brings some cooling saltiness to bring it all together.
Mexican Street Corn Salad
Creamy corn with diced veggies and cotija cheese
Ingredients
- 3 cups corn fresh or canned
- 1 Tbsp butter
- 1/4 cup jalapeno diced
- 1/3 cup red onion diced
- 1/2 cup red pepper diced
- 1 Tbsp lime juice
- 1/3 cup Greek yogurt
- 1/4 tsp smoked paprika
- 1/4 tsp chile powder
- 1/8 tsp cumin
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup cotija cheese
- 1-2 Tbsp cilantro
Instructions
- Heat a medium skillet over medium-high heat. Once the pan is nice and hot add the 1 T butter. Melt the butter and then add the corn. Stir the corn to coat in butter and then stop stirring for a few minutes so that the corn will start to char. Once charred on one side stir to allow the other side to char. Takes about 5 minutes but depends on how hot your pan is. Remove from heat and place in a bowl in the refrigerator to cool.
- Dice the jalapeno, red onion and red pepper. Place in a medium bowl.
- Make the dressing by combining the Greek yogurt, lime juice, smoked paprika, chile powder, cumin, salt and pepper. Stir until the spices are evenly mixed in.
- Add the corn to the bowl with the chopped veggies. Add the sauce and stir until the corn is evenly coated. Crumble 1/2 cup cotija cheese and add as much cilantro as you like. Stir just until combined.
- Enjoy at room temperature or keep in the refrigerator for up to 3 days and eat cold.
