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Spicy Street Corn Salad

Featured photo Mexican Street Corn Salad

5 from 7 reviews

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!

Ingredients

Scale

For the Salad:

For the Dressing:

 

Instructions

Make the salad:

  1. Grill, boil, or defrost the corn. Fresh corn needs just a few minutes on the grill or in boiling water. IĀ 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.
  2. To the corn, add red onion, tomatoes, cilantro, Cotija cheese.

Make the Dressing and Dress the Salad:

  1. In a bowl, mix together all the ingredients until well-combined and creamy. Pour over corn mixture. Salt and pepper to taste.
  2. 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

Keywords: Mexican Street Corn, Salad, Street Corn Salad,

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