Smoky, sweet, salty, tangy, and slightly spicy flavors all meld together perfectly in this Mexican Street Corn Salad.
Course Appetizer, Salad
Keyword Mexican corn salad, Mexican street corn salad, street corn salad
Prep Time 10minutes
Cook Time 7minutes
Cooling Time 13minutes
Total Time 18minutes
Author Plating Pixels
1 cast-iron skillet or non-stick pan
1 Large bowl
4cupscorn kernelsfresh, frozen, or canned
½cupcotija cheesecrumbled, plus extra for garnish
½cupchopped fresh cilantro
¼cupfinely chopped red onion
3tablespoonsMexican cremaor sour cream
If using fresh corn on the cob, use a knife to vertically slice the kernels from the cob. If using canned corn, drain and discard the liquid.
Melt the butter in a cast-iron skillet or non-stick pan over medium-high heat. Add the corn kernels. Sautee for 5-7 minutes, until browned and tender. You may need to sear in separate batches depending on your pan size.
Remove the pan from the heat and cool corn completely to room temperature.
Transfer the corn to a large bowl and stir in remaining ingredients until well combined.
Sprinkle with a bit of crumbled cojita cheese and garnish with chopped cilantro. Chill until ready to serve. The salad can be served warm or cold.