Get ready to tantalize your taste buds with a burst of vibrant flavors in every bite! This Roasted Mexican Street Corn Salad is not just a side dish; it’s a fiesta in a bowl that will transport you straight to the bustling streets of Mexico. With its smoky grilled corn, creamy mayonnaise, and zesty lime, this salad is the perfect accompaniment for summer barbecues or a refreshing snack on a hot day. Plus, it's incredibly easy to make, taking just 25 minutes from prep to plate. Don’t miss out on this deliciously addictive recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Corn, grilled and cut off the cob
- Mayonnaise
- Cotija cheese, crumbled
- Chili powder
- Lime juice
- Cilantro, chopped
Instructions
- Preheat your grill to medium-high heat. If you do not have a grill, you can also use a grill pan on the stovetop.
- While the grill is heating, prepare the corn. If using fresh corn on the cob, husk the corn and remove all silk. If using frozen corn, thaw it completely before grilling.
- Once the grill is hot, place the corn directly on the grill grates. Grill the corn for about 10-15 minutes, turning occasionally until the kernels are charred and cooked through.
- Remove the corn from the grill and allow it to cool slightly. Once cool enough to handle, use a sharp knife to carefully cut the kernels off the cob into a large mixing bowl.
- Add 1/2 cup of mayonnaise to the bowl with the grilled corn. Stir well to combine, ensuring all the corn is coated.
- Sprinkle in 1 cup of crumbled Cotija cheese and 1 teaspoon of chili powder. Mix gently to incorporate the cheese and spices evenly throughout the salad.
- Drizzle the juice of 2 limes over the corn mixture. This will add a fresh tangy flavor that complements the other ingredients.
- Finally, fold in 1/4 cup of chopped cilantro, mixing gently to combine all ingredients without mashing the corn.
- Season the salad with salt and pepper to taste. Adjust the lime juice and chili powder according to your preference for tanginess and spice.
- Serve the roasted Mexican street corn salad immediately, or chill it in the refrigerator for 15-20 minutes to let the flavors meld together. Enjoy!
Tips
- Choose the Right Corn: For the best flavor, use fresh corn on the cob if it's in season. If not, frozen corn can be a great alternative—just make sure to thaw it completely before grilling.
- Perfect Grilling: Ensure your grill is preheated to medium-high heat for that perfect char on the corn. Keep an eye on it and turn occasionally to avoid burning.
- Customize Your Salad: Feel free to adjust the amount of lime juice and chili powder to suit your taste. If you like it spicier, add a pinch of cayenne pepper or some diced jalapeños.
- Make Ahead: This salad can be made ahead of time! Just prepare it and let it chill in the refrigerator for 15-20 minutes before serving to allow the flavors to meld beautifully.
- Serving Suggestions: Serve this salad as a side dish with grilled meats or as a topping for tacos or burrito bowls for an extra kick of flavor.
Nutrition Facts
Calories: 246kcal
Carbohydrates: 24g
Protein: 5g
Fat: 16g
Saturated Fat: g
Cholesterol: 10mg
