Spicy Street Corn Salad
Super-easy and so FLAVOR-FULL! This recipe makes enough for a crowd! If you love extra-spicy food, add an additional 1/2 tsp each of chili powder and paprika, but best to start with 1 tsp each and taste.
Stays fresh for several days in the fridge, and works so well in tacos, salads and as a side dish!
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 8-10 cups 1x
- Category: Salad
- Cuisine: Mexican/Tex-Mex
Ingredients
Scale
For the Salad:
- 6 ears, or 5–6 cups Corn kernels, grilled, boiled, or thawed from frozen
- 1/4 Large Red Onion, chopped fine
- 1 cup Cherry Tomatoes, chopped
- 1/3 bunch Cilantro, chopped
- 1/2 cup (2 oz.) Cotija Cheese, plus more for serving
For the Dressing:
- 1/3 cup (80 ml) Mayonnaise
- 1/4 cup (60ml) Sour Cream
- 1 T (12g) Granulated Sugar
- 1 T (15ml) Rice Vinegar (or white vinegar)
- Zest and juice of 1 lime, plus wedges for serving
- 1 tsp Chili Powder (I used chipotle, but any will do)
- 1 tsp Sweet Paprika
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
Make the salad:
- Grill, boil, or defrost the corn. Fresh corn needs just a few minutes on the grill or in boiling water. I grilled mine on my indoor grill until parts of it were charred a bit, let it cool, and then, standing the corn up on its smaller end, I sliced the kernels over a board and swept them into a bowl.
- To the corn, add red onion, tomatoes, cilantro, Cotija cheese.
Make the Dressing and Dress the Salad:
- In a bowl, mix together all the ingredients until well-combined and creamy. Pour over corn mixture. Salt and pepper to taste.
- Chill at least an hour, until ready to serve. Serve with more Cotija cheese and lime wedges to squeeze over salad, at the table.
Nutrition
- Serving Size: 3/4 cup
Keywords: Mexican Street Corn, Salad, Street Corn Salad,
Find it online: https://hummingbirdthyme.com/spicy-mexican-street-corn-salad/
