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 15minutes
Cook Time 10minutes
Total Time 25minutes
4ears of cornhusked
1avocadopeeled, cored, and chopped
2jalapeno peppersminced (seeds optional)
1/3cupMexican cremaor sour cream
1/4cupCotija or Feta cheesecrumbled, plus more for garnish
2tablespoonsfresh cilantrochopped, plus more for garnish
1/2teaspoonchili powder or cayenne pepper
1/4 teaspoonground cumin
1/4teaspoonpaprikaplus more for garnish
Kosher saltto taste
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.
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.