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–+ servings
A colorful Mexican Street Corn Salad on a plate, featuring charred corn, crumbled feta cheese, chopped green onions, and red cabbage. The salad is garnished with fresh herbs, and drizzled with a dark balsamic glaze or dressing. The vibrant mix showcases a variety of textures and colors.
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5 from 1 vote

Mexican Street Corn Salad

Bursting with the flavors of summer, this vibrant salad combines smoky-sweet grilled corn, crunchy vegetables, and a creamy, zesty dressing for a refreshing twist on a Mexican street food favorite.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course, Salad
Cuisine: Mexican
Keyword: 4th of July, Memorial Day, picnic, summer
Servings: 4 people
Author: Marissa Stevens

Ingredients

For the Corn:

  • 4 ears sweet corn husks and silks removed
  • 2 tablespoons cold butter

To Make the Dressing:

  • 1/3 cup mayonnaise
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • juice of 1 lime about 1/4 cup
  • sea salt to taste

For the Slaw:

  • 1/2 pound purple cabbage thinly sliced
  • 1/2 pound green cabbage thinly sliced
  • 1 red bell pepper seeded and thinly sliced
  • 1/2 cup chopped cilantro
  • 1 jalapeño seeded and minced
  • 4 green onions finely chopped

Garnish

  • 2 ounces cotija cheese crumbled
  • chopped cilantro optional
  • finely chopped green onions optional

Instructions

  • Preheat grill and a grill pan on medium-high.
  • Rub ears of corn generously with cold butter (easier to coat the raw ears of corn evenly). Set aside.
  • Whisk first four dressing ingredients together (mayonnaise through lime juice) in a medium bowl; add salt to taste.
  • Mix all slaw ingredients in a large bowl. Add desired amount of dressing (save some to drizzle over corn) and toss to coat.
  • Grill corn for 8 to 10 minutes, until tender, turning a couple of times to char evenly. Remove from grill and allow to cool slightly.
  • When corn is cool enough to handle, carefully cut kernels off with a sharp knife.
  • To serve: spread slaw evenly on a serving platter and top with corn kernels in an even layer. Drizzle dressing over corn. Sprinkle crumbled cotija evenly over salad and garnish with cilantro and green onions if desired. Serve.

Video

Notes

Make this a meal with Grilled Shrimp, Carne Asada or Rosemary-Garlic Chicken Kabobs or as-is for a satisfying vegetarian meal!

Nutrition

Calories: 263kcal | Carbohydrates: 12g | Protein: 5g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 363mg | Potassium: 384mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2429IU | Vitamin C: 99mg | Calcium: 136mg | Iron: 1mg

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