Cold Mexican Street Corn Salad Recipe

Name: Hilltop Retreats Cold Mexican Street Corn Salad Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 cups frozen or grilled corn kernels; 1 cup red bell pepper, small dice; 0.5 cup red onion, very finely diced; 0.5 cup fresh cilantro, chopped; 1 piece jalapeño, seeded and minced (optional); 0.5 cup cotija cheese, crumbled (or feta); 3 tbsp green onions/scallions, thinly sliced; 0.5 cup mayonnaise; 0.25 cup Mexican crema or sour cream; 3 tbsp fresh lime juice (about 1–2 limes); 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp chili powder or smoked paprika; 1 tsp honey or agave (optional, to balance acidity); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 piece extra lime wedges; 0.25 cup extra cotija or feta for sprinkling; 0.5 tsp smoked paprika or chili powder for dusting

Inspired by Hilltop Retreat

Time1h

Serves6

Make Cold Mexican Street Corn Salad Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

4 cups frozen or grilled corn kernels

1 cup red bell pepper, small dice

1/2 cup red onion, very finely diced

1/2 cup Fresh cilantro, chopped

1 piece jalapeño, seeded and minced (optional)

1/2 cup cotija cheese, crumbled (or feta)

3 tbsp green onions/scallions, thinly sliced

Dressing

1/2 cup Mayonnaise

1/4 cup Mexican crema or sour cream

3 tbsp fresh lime juice (about 1–2 limes)

2 tbsp olive oil

1 tsp Ground cumin

1 tsp chili powder or smoked paprika

1 tsp honey or agave (optional, to balance acidity)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Finishing & Garnish

2 piece extra lime wedges

1/4 cup extra cotija or feta for sprinkling

1/2 tsp smoked paprika or chili powder for dusting

Method

Prepare Corn

Cook or char the corn

If using frozen corn: thaw and drain well, then heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add corn in a single layer and cook, stirring occasionally, until some kernels are browned and slightly blistered, about 6–8 minutes. If using fresh corn: grill or char on the cob over high heat until blackened in spots, then cut kernels off the cob. If using precooked/grilled corn, simply warm briefly to bring out roasted flavor. Transfer corn to a large mixing bowl and let cool to room temperature (about 15 minutes).

Make Dressing

In a medium bowl, whisk together mayonnaise, crema (or sour cream), lime juice, remaining 1 tablespoon olive oil, ground cumin, chili powder (or smoked paprika), honey (if using), kosher salt, and black pepper until smooth and homogenous. Taste and adjust seasoning: add more lime for brightness, honey for sweetness, or salt as needed.

Assemble Salad

To the bowl with cooled corn, add diced red bell pepper, finely diced red onion, chopped cilantro, minced jalapeño (if using), sliced green onions, and 1/2 cup crumbled cotija cheese. Pour the dressing over the corn mixture.

Gently toss everything with a large spoon or spatula until the corn and vegetables are evenly coated with dressing and the cheese is distributed. Taste and adjust: add additional salt, pepper, lime juice, or a little honey if needed.

Cover the salad and refrigerate at least 30 minutes (preferably 1 hour) to let flavors marry. The salad can be made up to 24 hours ahead; bring to serving temperature by removing from fridge 10–15 minutes before serving.

Finish & Serve

Before serving, give the salad a final stir. Transfer to a serving bowl or platter. Sprinkle additional crumbled cotija/feta over the top, dust lightly with smoked paprika or chili powder, and garnish with lime wedges on the side.

Serve chilled or at cool room temperature as a side dish, taco topping, or potluck salad.