Easy Mexican Street Corn Salad Recipe is the perfect summer recipe when good corn is in season! Whether you cook the corn on the grill or in a skillet (or used frozen or canned corn), this easy Mexican corn salad is guaranteed to be a hit for all your summer gatherings.
Ingredients:
For The Corn:
- 1 tablespoon vegetable oil or melted butter
- 6 ears of corn kernels cut from cubs – Approximately 4 ½ to 5 cups
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Mexican Corn Dressing:
- 2 tablespoons mayonnaise I prefer vegan mayo – affiliate link
- 3 tablespoons sour cream
- ½ teaspoon chili powder
- 3 tablespoons lime juice freshly squeezed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Mexican Corn Salad:
- 1 medium-size jalapeno seeded and sliced/chopped
- ¼ cup red onion chopped finely
- 3 tablespoons fresh cilantro chopped – more to use as garnish
- ½ cup cotija cheese crumbled
Click Here For Step-By-Step Instructions
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