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Mexican street Corn Salad with lime wedges in a white bowl.
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5 from 1 vote

Zesty Grilled Mexican street Corn Salad

This flavorful Zesty Grilled Mexican Street Corn Salad is perfect to enjoy on a hot summer day. The spicy, sweet flavors are sure to please your taste buds and the crunchy ingredients will keep you coming back for more!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: corn salad, Mexican Corn Salad, Mexican Street Corn Salad
Servings: 8 people
Calories: 110cal
Author: Amy Desrosiers
Cost: $5

Equipment

  • grill
  • cutting board & knife
  • Shallow dish
  • Butter knife
  • large mixing bowl
  • wooden spoon

Ingredients

  • 5 ears Fresh Sweet Corn
  • Water *To soak the corn before grilling. You will need enough to cover the corn- may vary.
  • ¼ cup Land O Lakes® Butter with Canola Oil
  • 1 small Red Bell Pepper diced
  • ¼ cup Red onion diced
  • 1 Jalapeno Pepper seeded, ribbed, and diced
  • 2 cloves Garlic minced
  • 2 tablespoons Fresh Cilantro chopped
  • 2 tablespoons Fresh Chives minced
  • ½ cup Cotija Cheese
  • 2 tablespoons Mayonnaise
  • 2 tablespoons Nonfat Greek Yogurt
  • ½ teaspoon Cayenne pepper
  • ½ teaspoon Paprika
  • ¾ teaspoon Ground Cumin

Instructions

Grilling Corn

  • Place your freshly husked and shucked sweet corn ears in a shallow dish and cover them with enough water to submerge them. Allow them to soak for 10 minutes before patting them dry.
  • Preheat your oven or outdoor barbecue for 10 minutes at 425 degrees Fahrenheit before you start cooking the corn.
  •  Spread your ears of corn with Land O Lakes® Butter with Canola Oil. I used a butter knife to coat all surfaces.
  • Place your ears of corn onto the gas grill and cook for about 15 minutes, turning occasionally, until you see char marks. You’ll know they’re done when there are some blackened spots around each side. The corn juices will boil out and scorch the corn to caramelize its natural sugar content for an irresistible sweetness! Remove corn from grill and cool.

Salad

  •  Place a knife at the top of the ear and slice down, keeping it close to your fingers so you don't cut yourself. Rotate ear to remove kernels from the entire cob, then repeat. Add all kernels to your large mixing bowl.
  • Add all veggies, fresh herbs and cheese to the bowl with the corn.
  • Add the fresh lime juice, mayonnaise, Greek yogurt, and spices to a smaller bowl and whisk to combine.
  •  Combine the dressing with the cheese and vegetables and toss to combine. Cover the bowl and store in the refrigerator until you are ready to eat it. Enjoy!

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition

Serving: 1serving | Calories: 110cal | Carbohydrates: 2g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 180mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 685IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 1mg