Mexican Street Corn Salad

Mexican Street Corn Salad

I was so impressed with this little recipe of Mexican Street Corn Salad. There were so many flavors going on – it was like a party in your mouth. 

Mexican Street Corn Salad

This dish was so easy and a perfect side for enchiladas. Sometime we get tired of the old rice and beans as a side dish for Mexican food. (I know we aren’t the only ones!)

I’ll walk you through how to make this Mexican Street Corn Salad – you will have found your new favorite side dish for parties and pot lucks.

First you are going to roast some corn (I cheated and used frozen whole kernel corn the recipe says to use fresh corn on the cob).

Mexican Street Corn Salad

I put my corn in a big old bowl, tossed it with melted butter, parsley, salt, pepper and garlic powder until it was all coated. Spread on a baking sheet lined with parchment paper (you could use tin foil). Bake for 20 minutes or so at 450 degrees F. Remove from oven and let cool. 

In a large bowl (I used the same one I mixed the corn in) add some lime juice, roasted corn, cilantro, salt and pepper, cojita cheese and Mexican crema. Mix well and let it sit for 20 minutes. 

Mexican Street Corn Salad

Mexican Street Corn Salad

Mexican Street Corn Salad

Before serving, sprinkle with a smoked paprika and cilantro.

Wallah – Mexican Street Corn Salad

Mexican Street Corn Salad

I recommend drinking rum and coke with a lime wedge with this – I though it was a nice addition. I suppose you could have a Corona with lime or even a Dos Equis with lime if you prefer (I’m not a beer drinker, so I’ll stick with my rum and coke). You could probably even make some Margaritas – I’ll post a recipe if you don’t have one already.

~until tomorrow my friends, eat well and laugh often

 

Mexican Street Corn Salad
Serves 4
Fantastic blend of flavors for a "party in your mouth" side dish - pairs perfectly with any Mexican dish.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4-5 ears of corn or 2 regular sized packages of whole kernel corn
  2. 2-3 tablespoons butter
  3. Garlic powder
  4. 1 bunch cilantro
  5. juice of 1 lime
  6. 1/2 cup Mexican Crema
  7. 1/2 cup Cojita cheese
  8. salt
  9. pepper
  10. dried parsley
  11. smoked paprika
Instructions
  1. Preheat oven to 350
  2. If using ears of corn - remove silks keeping the husks intact. Slather with butter, season with garlic powder, salt, pepper and dried parsley. Loosely arrange husks back around ears. Place directly on oven rack for 30 minutes, turning occasionally, until husks are blackened and kernels are bright yellow. Remove from oven and allow to cool. Remove corn from cob. Heat a cast iron skillet and more butter and pan roast corn kernels for 10-12 minutes or until they have a roasted brown color.
  3. If using frozen corn - heat oven to 450 degrees F.
  4. Mix melted butter, garlic, salt, pepper, parsley, and corn in large bowl. Spread on baking sheet bake for 20 minutes stirring occasionally until you get a nice roasted corn color.
  5. Whichever corn you chose, it's all the same from here on out -
  6. In a large bowl combine corn, juice from lime, chopped cilantro, salt, pepper, more parsley, Mexican crema, Cojito cheese and mix well.
  7. Sprinkle top with smoked paprika and a little more cilantro for presentation
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