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Lovers of Mexican street corn will love this Mexican corn salad!
Corn Salad With A Mexican Touch
The first time I tried Mexican street corn, I fell in love with it. However, now I have major issues with my teeth that I’m reluctant to enjoy the “real thing.”
I’ve seen this done in salad form and wondered if it was as good as the variety that comes on the cob. The answer is a resounding YES!
Of course there are some things you can do to make this more like the authentic corn, but there are additional steps to take if you have the time. I didn’t but next time I sure will because I feel it will improve an already good thing.
For the sake of time and convenience, I used frozen corn and the salad turned out very nicely.
However, real Mexican street corn is grilled or roasted. If you want a more authentic flavor, then I would definitely buy ears of corn and either roast them in an air fryer or on your outside grill.
Of course you’d have to cut the roasted corn off the cob, but I don’t see that as a huge issue. I guess you could even do the roasting/grilling the day before you want to make the salad.
When I made the authentic recipe, I made my own crema–which is the dressing–because it wasn’t available where I live.
It’s pretty easy to do and there’s a link in the recipe card, but I just want you to realize that you have to plan ahead with it. If you cannot find creme fraiche or don’t want to pay (what I believe) is a high price for what it is, you will have to make your own. This will take 24 hours.
There are easy substitutes for the crema, and they are in the recipe notes.
Mexican Street Corn Salad
- 32 oz corn kernels fresh or frozen
- 2 cups seedless cucumber diced
- 1/4 cup white onion chopped
- 1/4 cup red onion chopped
- 2 tbs cilantro chopped
- 1 tbs chili powder
- 1/2 cup Cotija cheese grated -OR-Parmesan
- 1/2 cup crema see notes for substitution
- Salt & pepper to taste.
- Place corn in a large bowl, add 2 tbs water, cover and steam in the microwave for 5 minutes. Drain off liquid and allow the corn to cool.
- When the corn is cool, add all remaining ingredients and stir to coat. You may add more crema if you want a saucier salad.