Mexican Corn Salad Recipe

Corn in bowl with avocado and radish slices.

The delicious combination of grilled corn and spices make this Mexican street corn salad recipe the perfect side dish for any BBQ. And since this salad features all the classic flavors of street corn, you can enjoy some south of the border flavors right at home. But the best part about this simple recipe is how simple it is to make! With a handful of fresh ingredients and a few minutes of your time, you can whip up a flavorful side dish for any get-together.

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Course: Salad

Cuisine: Mexican

Keyword: Mexican Corn Salad Recipe

Prep Time: 10

Cook Time: 15

Servings:

Calories: 319kcal

Ingredients

For Salad:

5 ears corn husked
½ Tablespoon butter
¼ teaspoon salt
¼ teaspoon pepper
3 Tablespoons red onion diced
3 Tablespoons cilantro minced
4 -5 small radishes cut into thin slices and then in half
1 avocado
¼ cup cotija cheese crumble (you can substitute in feta cheese)

For Dressing:

½ cup mayonnaise
1 lime juiced
1 Tablespoon chipotle sauce You can add two if you like it on the spicier side
½ teaspoon paprika
½ teaspoon chili powder

Instructions

To prepare the corn salad:

Preheat grill.
Start by brushing each ear of corn with butter and seasoning the corn with salt and pepper.
Place the seasoned corn on a hot grill and cook for 10 to 15 minutes, rotating the ears of corn every few minutes to cook each side evenly. When the corn is cooked through, remove it from the grill and set it aside to cool.
When the corn has cooled, use a sharp knife to slice the kernels off each ear of corn.
Add the corn to a large bowl, along with the onion, cilantro, radish, avocado, and cheese.
Stir all the salad ingredients until they’re well mixed, then pour the dressing over the top. Stir until all the ingredients are fully coated with dressing.

To prepare the dressing:

Stir together the mayonnaise, lime juice, chipotle sauce, paprika and chili powder. Continue stirring until all the ingredients are well blended. Stir dressing into salad.

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