If you’ve somehow missed the deliciousness that is Mexican street corn, here’s a new, incredibly easy spin. This recipe outkicks its coverage BIG TIME. It shouldn’t be this easy to make and turn out so amazing!
This Mexican street corn salad is also versatile. It’s basically Mexican street corn, cut off the cob. Eat it as a side, yes. But slice up some cabbage and add a little more mayo and lime juice, and voila! It’s a new spin on coleslaw. Or how about adding a little more sour cream and serving it with chips? I’ve done that plenty of times. You can also make a Mexican-influenced salad and add this corn to the top or use it as a topping for tacos. Add it to quinoa. Place it on a burger. Serve it with bbq. You get the picture.
This recipe is your summer staple!
If early corn is any predictor of the corn crop this year, it’s goooooood. I just got mine at Kroger, so it was already shucked (this makes the recipe even easier), and I was shocked at how good the corn was — even in early May.
Two tips: 1) Add avocado if you’d like, but I prefer it without simply because I like mine to last a few days, and that’s hard when an avocado is added. 2) Speaking of it lasting a few days, this recipe is like soup: it’s better on day two than on day one! If you have the willpower, hold off until day two, or at least make sure to save some!
As I typically do, I had all my groceries delivered for this recipe using Kroger’s Boost membership — 100% my favorite grocery delivery service. They asked me to try it last year, as they underwrite our recipes, and see what I thought. I’ve never looked back! And I get 2x fuel points with each order.
Mexican street corn-off-the-cob salad
- 6 cups fresh corn kernels from about 6 regular-sized ears
- 2 tbs avocado oil
- 1/2 cup red onion, finely chopped
- 1/2 cup jalapeños, finely diced about 2 peppers — I seed one and keep seeds in the other
- 1/2 cup cilantro, chopped
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 tsp granulated garlic
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/3 cup cojita cheese
- 1/4 cup fresh lime juice
- Preheat oven to 400 degrees. (Instead of cooking the corn in a skillet, I like to roast it.)
- Cut the corn off the cobs. Place foil on a baking sheet and spread corn with 2-3 tablespoons of avocado oil.
- Once your oven is heated, cook for 14 minutes. Remove from the oven, stir, and cook another 3 to 4 minutes. (You can also cook it in a skillet or grill it. But you want to cook it until it's a bit charred.)
- Let cool for a few minutes.
- After you have measured out your spices, chopped your cilantro, and diced your onion and jalapeños (wear latex gloves!), simply mix everything together.
- This corn is even better, if possible, the next day.
If you’d like to see one of StyleBlueprint’s first recipes ever published, here is Mexican Street Corn still on the cob!
Still hungry? See more Mexican-inspired recipes HERE.