When you're tired of the same old thing, a bowl of Creamy Mexican Street Corn Salad will spice up your menu! This fun summer side dish is loaded with freshly grilled corn, chunks of ripe avocado, juicy tomatoes, and all the street corn toppings you want!
Course Side Dish
Cuisine American, Mexican
Keyword mexican street corn salad
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories 227kcal
Author Erica
Ingredients
4ears of cornhusked
1avocadopeeled, cored, and chopped
2jalapeno peppersminced (seeds optional)
1clovegarlicminced
1cupcherry tomatoesquartered
¼cupgreen onionchopped
⅓cupMexican cremaor sour cream
⅓cupmayonnaise
¼cupCotija or Feta cheesecrumbled, plus more for garnish
2tablespoonsfresh cilantrochopped, plus more for garnish
1limejuiced
1teaspoonlime zest
½teaspoonchili powder or cayenne pepper
¼ teaspoonground cumin
¼teaspoonpaprikaplus more for garnish
Kosher saltto taste
Instructions
Remove husk and all corn silk from ears of corn. Place ears of corn in a large bowl, fill with water until covered, and add a sprinkle of salt. Allow to soak for 20-30 minutes.
Rub grill grates with oil, then heat to medium-high (450 degrees F). Grill corn, uncovered, over direct flames, 8-10 minutes. Turn occasionally, until tender and charred in spots. Let cool until touchable, then carefully cut kernels from cobs into a mixing bowl.
Add avocado, jalapeño, garlic, tomatoes, and green onion to bowl with corn. Gently stir to combine.
Whisk crema, mayonnaise, cheese, cilantro, lime juice and zest, chili powder, cumin, and paprika together in a small bowl. Season with salt to taste.
Add dressing to bowl with vegetables and stir gently to combine. Top with additional cheese, cilantro, and paprika, then serve with lime wedges on the side.
Notes
Crema dressing can be made 2 days ahead, stored in a sealed container in the refrigerator.
Corn can be grilled up to 1 hour ahead of preparation.
Store leftovers in a sealed container in the refrigerator for up to 2 days.