Too hot to turn on the oven today? This one is for you. Summer days call for a Mexican street corn salad that is cool and crisp.
This recipe brings all the bold flavors of street corn to your table. It is bright, creamy, and so refreshing. You can whip it up in minutes for your next family BBQ.
Why You Will Love This Mexican Street Corn Salad
You will love how fast this fresh side dish comes together. It takes only 25 minutes from start to finish. The cucumber adds a crisp bite that everyone enjoys.
It is a guaranteed crowd-pleaser at every summer picnic. Busy families love it because it uses simple pantry staples. Your kids might even ask for seconds of these vegetables!
Simple Cooking Steps
Making this is a total breeze for beginners. You just char the corn in a hot skillet. This adds a wonderful smoky flavor without a grill.
Then, you whisk a simple, tangy dressing in a bowl. Everything gets tossed together for an easy and doable meal. Even if you are new to cooking, you can master this.
Ingredients You Will Need
Most of these items are already in your kitchen. Use fresh summer produce for the best crunch.
- 4 cups sweet corn kernels, fresh or frozen
- 1 medium English cucumber, diced
- 0.5 cup red onion, finely diced
- 0.25 cup fresh cilantro, finely chopped
- 0.5 cup Cotija cheese, crumbled
- 3 tbsp mayonnaise
- 1 tbsp sour cream
- 1 large lime, juiced
- 0.5 tsp chili powder
- 0.25 tsp smoked paprika
- 1 tbsp vegetable oil
- Salt and black pepper to taste
Step-by-Step Directions
- Heat vegetable oil in a heavy skillet over medium-high heat until shimmering.
- Add the corn kernels to the skillet in a single layer and cook undisturbed for 2-3 minutes to achieve a char.
- Stir the corn and continue cooking for an additional 3-4 minutes until golden brown; remove from heat and allow to cool completely.
- In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and smoked paprika until the dressing is emulsified.
- Add the cooled charred corn, diced cucumber, red onion, and cilantro to the mixing bowl.
- Toss the ingredients thoroughly with a spatula to ensure even distribution of the dressing.
- Gently fold in the crumbled Cotija cheese to maintain its texture.
- Adjust seasoning with salt and pepper to taste, then refrigerate for at least 30 minutes before serving to allow flavors to integrate.
Best Ways to Enjoy It
Serve this chilled alongside some juicy grilled chicken. It also tastes amazing tucked inside a warm taco. You can even enjoy it with salty tortilla chips.
Set the table outside and enjoy a beautiful patio dinner. It is the perfect light meal for a warm evening. Pack any leftovers for a fresh weekday lunch.
How to Store Leftovers
Keep this salad in an airtight container in the fridge. It stays fresh for up to three days. The flavors actually get better as it sits.
Give it a quick stir before you serve it again. I do not recommend freezing this dish. The cucumber will lose its signature crunch if frozen. Enjoy it fresh for the best experience.
Tips for Best Results
- Don’t skip charring the corn for that smoky flavor.
- Avoid crowding the pan so the corn browns properly.
- Use a fresh lime for the brightest citrus taste.
- Swap Cotija for Feta if you cannot find it.
- For a summer BBQ, double the batch for guests.
- Add a handful of fresh cherry tomatoes for extra color.
- Dice the cucumber into small, even pieces for every bite.
Easy Flavor Ideas
- Add diced avocado for a boost of creamy texture.
- Swap the mayo for Greek yogurt for a lighter version.
- In summer, swap corn for grilled zucchini slices.
- Add a pinch of cayenne if you like extra heat.
Common Questions
Can I use frozen corn?
Yes, frozen corn works perfectly for this recipe. Just make sure to thaw and pat it dry. This helps it char better in the skillet.
Is this salad too spicy for kids?
It has a very mild kick from the chili powder. You can reduce the spice for picky eaters. Most kids love the sweetness of the corn.
Can I make this ahead of time?
Absolutely, it is great for entertaining. Make it a few hours early so it stays cold. The flavors will meld together beautifully.
I hope this refreshing salad brings a little sunshine to your table. It is so simple and full of summer joy. Happy cooking!
— Lidia
Irresistible Mexican Street Corn Salad with Cucumbers
Ingredients
- 4 cups sweet corn kernels, fresh or frozen
- 1 medium English cucumber, diced
- 0.5 cup red onion, finely diced
- 0.25 cup fresh cilantro, finely chopped
- 0.5 cup Cotija cheese, crumbled
- 3 tbsp mayonnais e
- 1 tbsp sour cream
- 1 large lime , juiced
- 0.5 tsp chili powder
- 0.25 tsp smoked paprika
- 1 tbsp vegetable oil
- Salt and black pepper to taste
Instructions
- Heat vegetable oil in a heavy skillet over medium-high heat until shimmering.
- Add the corn kernels to the skillet in a single layer and cook undisturbed for 2-3 minutes to achieve a char.
- Stir the corn and continue cooking for an additional 3-4 minutes until golden brown; remove from heat and allow to cool completely.
- In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and smoked paprika until the dressing is emulsified.
- Add the cooled charred corn, diced cucumber, red onion, and cilantro to the mixing bowl.
- Toss the ingredients thoroughly with a spatula to ensure even distribution of the dressing.
- Gently fold in the crumbled Cotija cheese to maintain its texture.
- Adjust seasoning with salt and pepper to taste, then refrigerate for at least 30 minutes before serving to allow flavors to integrate.
