Mohamed Shili Pioneer Woman Mexican Street Corn Salad is made with fresh corn, extra-virgin olive oil, mayonnaise (or vegan mayo), garlic, lime, scallions, Cotija or feta cheese, cilantro, smoked paprika or chili powder, and jalapeño. This vibrant Pioneer Woman Mexican Street Corn Salad recipe is a side dish that takes about 20 minutes to prepare and can serve up to 4 people.
Pioneer Woman Mexican Street Corn Salad Ingredients
- 4 ears fresh corn, husked
- Extra-virgin olive oil, for brushing
- 1½ tablespoons mayo, (or vegan mayo)
- 1 garlic clove, minced
- Zest and juice of 1 lime
- ⅓ cup chopped scallions
- ¼ cup crumbled Cotija, or feta cheese
- ¼ cup finely chopped cilantro
- ¼ teaspoon smoked paprika, or chili powder
- 1 jalapeño, diced
- ¼ teaspoon sea salt
How To Make Pioneer Woman Mexican Street Corn Salad
- Prepare the grill: Heat your grill to medium-high. While waiting, brush each ear of corn generously with olive oil to ensure even cooking and flavor.
- Grill the corn: Place the corn on the hot grill. Let it cook undisturbed for about 2 minutes on each side or until deep char marks appear. This step is crucial as it adds a smoky flavor to the salad. Once done, remove the corn from the grill and allow it to cool slightly.
- Combine dressing ingredients: In a large mixing bowl, whisk together the mayonnaise, minced garlic, lime zest, and lime juice. This mixture will create a tangy and creamy base for your salad.
- Cut and add corn: Once the corn is cool enough to handle, cut the kernels off the cob. Add these freshly cut kernels to the bowl with the lime-mayo dressing. The warmth of the corn will help the flavors meld.
- Mix in the remaining ingredients: To the bowl, add the chopped scallions, crumbled cheese, finely chopped cilantro, smoked paprika, diced jalapeño, and sea salt. Stir everything together until well combined. The cilantro and lime will bring a fresh and vibrant note to the salad, while the jalapeño adds a slight kick.
- Season to perfection: Taste your salad and adjust the seasoning with additional sea salt and freshly ground black pepper. This step is important as it lets you tailor the dish to your preferred flavor profile.
- Serve or chill: This salad can be served immediately if you enjoy a warm contrast of flavors or refrigerate before serving to allow the flavors to intensify and meld together. It’s perfect as a side dish or as a hearty topping for tacos and other Mexican dishes.
Recipe Tips
- Prep Ahead: To save time, husk and brush the corn with oil a day before grilling; keep it wrapped in the fridge.
- Cheese Choices: Experiment with different cheeses like queso fresco or sharp cheddar to find your favorite mix with the salad’s flavors.
- Handling Jalapeños: Wear gloves when cutting jalapeños to prevent the spicy oils from irritating your skin or eyes.
- Herb Variations: Try using fresh parsley or mint instead of cilantro for a different herbal note in your salad.
- Lime Substitute: If out of limes, use a small amount of white vinegar and lemon zest to mimic the tartness in the dressing.
What To Serve With Mexican Street Corn Salad
Serve your vibrant Mexican Street Corn Salad with grilled chicken skewers, avocado slices, black bean soup, stuffed bell peppers, and quinoa pilaf for a wholesome meal.
You can also pair it with sweet potato fries, gazpacho, or a fresh arugula and peach salad for a lighter, refreshing touch.
How To Store Leftovers Mexican Street Corn Salad
Refrigerate: Place the salad in an airtight container and keep it chilled in the refrigerator. It will stay fresh for up to three days. Be sure to stir it well before serving again to redistribute the flavors.
Freeze: This salad does not freeze well due to the creamy dressing and fresh ingredients, which can become soggy and lose their texture when thawed.
How To Reheat Leftovers Mexican Street Corn Salad
In The Oven: Spread the salad in a baking dish and lightly sprinkle with cheese. Bake at 350°F for about 10 minutes or until thoroughly heated; stir halfway through.
In The Microwave: Place the salad in a microwave-safe dish. Heat on high for 1-2 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: For a quick reheating method, place the salad in the air fryer basket. Heat at 300°F for about 4-5 minutes; shake the basket once during reheating.
Pioneer Woman Mexican Street Corn Salad Nutrition Facts
Amount Per Serving
- Calories 224.7
- Total Fat 13.9g
- Saturated Fat 5.6g
- Cholesterol 24.5mg
- Sodium 345.3mg
- Potassium 60.8mg
- Total Carbohydrate 21.5g
- Dietary Fiber 0.5g
- Sugars 0.4g
- Protein 7g
- Vitamin A 6.9%
- Vitamin C 13.5%
- Calcium 9.3%
- Iron 2%
Frequently Asked Questions
Can I Use Canned Corn Instead of Fresh?
Yes, you can use canned corn if fresh is unavailable. Drain and dry it thoroughly before grilling to get as close as possible to the flavor of fresh grilled corn. The charring effect will slightly differ but can still provide a pleasant taste.
Is It Possible to Make This Salad Without Mayo?
Absolutely, you can make this salad without mayo by substituting it with Greek yogurt or sour cream for a lighter version. These alternatives will maintain the creamy texture while reducing the fat content and adding a tangy flavor.
Try More Pioneer Woman Recipes:
Pioneer Woman Mexican Street Corn Salad
Description
Pioneer Woman Mexican Street Corn Salad is made with fresh corn, extra-virgin olive oil, mayonnaise (or vegan mayo), garlic, lime, scallions, Cotija or feta cheese, cilantro, smoked paprika or chili powder, and jalapeño. This vibrant Pioneer Woman Mexican Street Corn Salad recipe is a side dish that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the grill: Heat your grill to medium-high. While waiting, brush each ear of corn generously with olive oil to ensure even cooking and flavor.
- Grill the corn: Place the corn on the hot grill. Let it cook undisturbed for about 2 minutes on each side or until deep char marks appear. This step is crucial as it adds a smoky flavor to the salad. Once done, remove the corn from the grill and allow it to cool slightly.
- Combine dressing ingredients: In a large mixing bowl, whisk together the mayonnaise, minced garlic, lime zest, and lime juice. This mixture will create a tangy and creamy base for your salad.
- Cut and add corn: Once the corn is cool enough to handle, cut the kernels off the cob. Add these freshly cut kernels to the bowl with the lime-mayo dressing. The warmth of the corn will help the flavors meld.
- Mix in the remaining ingredients: To the bowl, add the chopped scallions, crumbled cheese, finely chopped cilantro, smoked paprika, diced jalapeño, and sea salt. Stir everything together until well combined. The cilantro and lime will bring a fresh and vibrant note to the salad, while the jalapeño adds a slight kick.
- Season to perfection: Taste your salad and adjust the seasoning with additional sea salt and freshly ground black pepper. This step is important as it lets you tailor the dish to your preferred flavor profile.
- Serve or chill: This salad can be served immediately if you enjoy a warm contrast of flavors or refrigerate before serving to allow the flavors to intensify and meld together. It’s perfect as a side dish or as a hearty topping for tacos and other Mexican dishes.
