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mexican corn salad recipe street food cotija cheese feta crema sour cream roasted grilled peppers lime cilantro

Mexican Corn Salad

Kimberly Killebrew
Smoky, tangy, creamy, and utterly delicious, this Mexican Corn Salad is sure to be the star of the show at your next backyard BBQ, potluck, or family dinner! 
Print Recipe
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Salad, Side Dish
Cuisine Mexican
Servings 6
Calories 192 kcal

Ingredients
 
 

  • 4 cups fresh corn kernels (about 5-6 ears of corn, shucked and kernels removed) , can substitute frozen corn (thaw and drain)
  • 2 tablespoons oil , divided
  • 2-3 small Anaheim peppers (can substitute poblano) , stemmed and seeded
  • 2 tablespoons mayonnaise
  • 3 tablespoons Mexican crema , can substitute crème fraîche (recommended) or sour cream
  • 2 cloves garlic , finely minced
  • 2-3 tablespoons freshly squeezed lime juice , start with less and add more to taste
  • 1 teaspoon salt
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • hot sauce , optional for heat
  • 1/4 cup finely sliced green onions/scallions
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup finely crumbled Cotija cheese , can substitute feta

Instructions
 

  • Cut the peppers in half, toss them with a tablespoon of oil, and place them cut side down on a lined baking sheet.  Heat the oven broiler and place them roughly 6 inches from the broiler element.  Roast the peppers for about 10 minutes or until the skins are blackened and blistery.  Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them sit for about 10 minutes until their skins come off easily.  Peel off the skins of the peppers and finely chop them.  Let cool completely.  Set aside.
    While the peppers are sitting, toss the corn in a tablespoon of oil and spread it out on the baking sheet.  Place it under the broiler and roast for 5-10 minutes, stirring occasionally, until they brown.  Stir in the garlic towards the end. Let cool completely.  Set aside.
  • In a large bowl, add the mayonnaise, crema, lime juice, chili powder, cumin, salt and pepper and stir to combine.  Add the corn, peppers, green onions, and cilantro and stir to combine.  Taste and add more salt, pepper and/or lime juice as needed.  Add the crumbled cheese and gently stir to combine.  Let it sit for a few minutes before serving.  Serve at room temperature or chilled garnished with some extra cilantro.

Nutrition

Calories: 192kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 835mg | Potassium: 184mg | Fiber: 3g | Sugar: 6g | Vitamin A: 287IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 1mg
Keyword Esquites, Mexican Corn Salad, Mexican Street Corn Salad
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