Mexican Street Corn Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
This Mexican Street Corn Salad is just what you need - charred corn tossed in an herby mayonnaise-base dressing with cotija cheese. Heavenly!
  • 4 cups corn, fresh, frozen, or canned (drained if canned)
  • ½ cup mayonnaise
  • 1 clove garlic, minced
  • ½ jalapeno, seeded and minced
  • ½ cup fresh cilantro
  • ½ teaspoon cumin
  • 1 teaspoon red pepper chili flakes
  • ½ cup crumbled cotija cheese
  • salt and pepper, to taste
  1. Heat a cast iron or heavy bottom pan over high heat and once hot, char the corn in two batches. Do not overcrowd the pan. Pour corn in pan and spread evenly - let corn char for 4-6 minutes before stirring. Char on all sides, and do the second batch. Set aside.
  2. In a small bowl, whisk together the rest of the ingredients except the cheese and taste for seasoning.
  3. Fold in room temperature charred corn, crumbled cheese, and top with extra cilantro.
  4. Serve room temperature or chilled.
Recipe by Cooking with Books at