Hamdi Saidani This Pioneer Woman Mexican Street Corn Salad is a creamy and spicy recipe, which is made with fresh corn and Cotija cheese. It’s the ultimate summer side dish, ready in about 20 minutes.
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 fresh cilantro
- ¼ teaspoon smoked paprika, or chili powder
- 1 jalapeño pepper, diced*
- ¼ teaspoon sea salt
How To Make Pioneer Woman Mexican Street Corn Salad
- Grill the corn: Preheat a grill or grill pan to medium-high heat. Brush the ears of corn with olive oil and grill for about 2 minutes per side, until light char marks form all over. Remove from the grill and set aside.
- Make the dressing: In a large bowl, combine the mayonnaise, minced garlic, and the lime zest and juice.
- Combine the salad: Once the corn is cool enough to handle, carefully slice the kernels off the cobs and add them to the bowl with the dressing. Add the chopped scallions, crumbled Cotija cheese, cilantro, smoked paprika, diced jalapeño, and salt.
- Serve: Stir everything together until well combined. Season to taste with more salt if needed. Serve immediately or chill until ready to serve.
Recipe Tips
- How to make this without a grill? You can get a great char on the corn in a hot, dry cast-iron skillet on the stovetop. Turn the corn every couple of minutes until it’s lightly blackened in spots.
- Can I use frozen corn? Yes. Thaw the frozen corn completely and pat it very dry. Cook it in a hot skillet with a little oil until it gets a bit of char and color before adding it to the salad.
- What if I can’t find Cotija cheese? Feta cheese is the best and most common substitute for Cotija. It provides a similar salty, crumbly texture.
- How to make it ahead of time? For the best results, you can grill the corn and make the dressing a day in advance. Store them in separate airtight containers in the refrigerator. Combine all the ingredients just before serving to keep it fresh and crunchy.
What To Serve With Mexican Street Corn Salad
This vibrant salad is the perfect side dish for any summer barbecue or Mexican-inspired meal.
- Grilled chicken, steak, or shrimp
- Carne asada tacos or chicken fajitas
- Barbecue ribs or pulled pork sandwiches
- Black bean burgers
How To Store Mexican Street Corn Salad
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may become a bit more watery as it sits, but it will still be delicious.
Mexican Street Corn Salad Nutrition Facts
- Serving Size: 1 serving
- Calories: 250 kcal
- Fat: 18g
- Carbohydrates: 18g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this salad spicy?
It has a mild to medium heat from the fresh jalapeño. For a milder version, be sure to remove all the seeds and white membranes from the inside of the pepper before dicing it.
Can I make this vegan?
Yes, easily. As the recipe notes, simply use a vegan mayonnaise and omit the Cotija cheese or use a store-bought vegan feta substitute.
What is Cotija cheese?
Cotija is a hard, crumbly cow’s milk cheese that originated in Mexico. It has a salty and savory flavor that is perfect for crumbling over salads, tacos, and elote (Mexican street corn).
Try More Pioneer Woman Recipes:
- Pioneer Woman Ramen Noodle Salad Recipe
- Pioneer Woman 4th of July Zucchini Salad Recipe
- Pioneer Woman Best Macaroni Salad Recipe
Pioneer Woman Mexican Street Corn Salad Recipe
Description
A creamy, spicy, and bright salad that turns classic Mexican street corn into an easy-to-eat side dish perfect for any barbecue or potluck.
Ingredients
Instructions
- Brush the corn with olive oil and grill over medium-high heat until lightly charred on all sides.
- In a large bowl, mix the mayo, garlic, and lime zest and juice.
- Cut the corn kernels from the cobs and add them to the bowl.
- Add the scallions, Cotija cheese, cilantro, paprika, jalapeño, and salt.
- Stir everything together until well combined. Serve immediately or chilled.
Notes
- u003cliu003eFor extra flavor, you can grill the jalapeño alongside the corn before dicing it.u003c/liu003eu003cliu003eDon’t be afraid to get a good char on the corn; those blackened bits add a wonderful smoky flavor.u003c/liu003eu003cliu003eThis is a perfect make-ahead side dish for a party; just keep the components separate until you’re ready to serve.u003c/liu003eu003cliu003eThe toppings are not just a garnish; they are essential to the final flavor.u003c/liu003e
