Mexican Street Corn Salad

Mexican street corn salad is an easy Mexican corn salad made from fresh grilled corn and topped with a creamy chipotle dressing.

Course Side Dish

Cuisine Mexican

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 341kcal

Preheat a grill or grill pan.
Melt the butter and brush butter onto each ear of corn.
5 medium ears fresh corn, 1 tablespoon butter
Season corn with salt and pepper.
1/4 teaspoon salt, 1/4 teaspoon ground black pepper
Place on the grill and cook for 10 - 15 minutes, or until the corn is charred.
Remove from the grill and let the corn cool.
Meanwhile, prepare the dressing.
To make the dressing, add the mayonnaise, lime juice, chipotle sauce, paprika, and chili powder to a small mixing bowl. Mix well until combined. Set aside.
½ cup mayonnaise, 2 tablespoons fresh lime juice, 1 tablespoon chipotle sauce, ½ teaspoon smoked paprika, ½ teaspoon chili powder
Remove the kernels from the ears of corn and place them in a large bowl.
Add the onion, cilantro, radish, avocado, and cotija cheese to the bowl.
3 tablespoons diced red onion, 3 tablespoons fresh cilantro, 4 -5 small radishes, 1 small ripe avocado, ¼ cup crumbled cotija cheese
Spoon in some of the dressing and toss to coat. Continue to add dressing to taste.

Butter: I like to use salted butter. If using unsalted butter, you may need to increase the salt to taste.
Red onion: If red onion is too strong for you, you can substitute diced shallot.
Mayonnaise: Regular mayo works well in this recipe.
Lime juice: I recommend using fresh lime juice, not bottled lime juice.
Chipotle sauce: Chipotle hot sauce can be substituted if you can't find chipotle sauce.
Chili powder: Feel free to adjust the amount of chili powder to taste.
Nutrition values are estimates.