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Mexican Street Corn Salad Recipe

Mexican Street Corn Recipe

Mexican street corn is a simple and delicious side dish recipe that you simply must try! You will love this Mexican street corn salad recipe.
Course Appetizer, Side Dish
Cuisine Mexican
Prep Time 15 minutes
Active Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 396 kcal
Author Debra Maslowski

Ingredients

  • 3 cups corn off the cob
  • 2 Tablespoons butter (melted)
  • 1 teaspoon chipotle pepper
  • ½ cup mayonnaise
  • juice from one lime
  • 3 Tablespoons cilantro (fresh chopped)
  • 1½ cups cotija cheese (crumbled)
  • 1 avocado (diced)
  • ½ red bell pepper (diced)
  • ½ red onion (diced)
  • one jalapeno (cored, seeded, and minced)
  • ½ teaspoon celery salt
  • fresh black pepper (to taste)
  • 6 lime wedges

Instructions

  1. To begin making your Mexican street corn, roast the corn on a grill if possible. A little char adds a LOT of flavors! You could also roast it in the oven for a few minutes; just be sure to caramelize some of the sugars in whichever way possible

  2. Next, add the corn to an oven-proof bowl or pan, and then add the melted butter. Toss to coat all of the corn.

  3. In another bowl, add the mayonnaise, chipotle pepper powder, half of the cilantro, lime juice, celery salt, and black pepper. Mix well and add to the corn. Mix this well too.

  4. Next, gently mix in the onion, peppers, jalapeno, and avocado. You want these to stay chunky, so mix carefully.

  5. When you have it all mixed, sprinkle the top with the cotija cheese.

  6. Bake this Mexican street corn in an oven at 300°F for 20 minutes or so. You'll want to cheese to melt, to lightly brown, and to warm the salad through.

  7. Just before serving, add the remaining cilantro and garnish with lime wedges.

Notes

If you want to make this into a dip, blend before warming.