During the summer, corn on the cob is at its finest. And corn is so inexpensive; it is a crime not to make salads with corn. But, when corn is on sale for 5 for $1.00, I get corn salad creative. Even though I often make Mexican Street Corn, I had too many guests to grill individual corn on the cob for everyone, so I made Mexican corn salad. Creamy and slightly spicy, the Mexican street corn salad recipe is a fabulous way to delicious grilled corn to a crowd.
To grill the corn for Mexican corn salad, I first marinate the corn. Without a doubt, marinated corn on the cob with simple ingredients infuses the corn, and, when cooked, the corn absorbs the flavors of the marinade.
The first trick is to place the corn on the cob with lime juice, garlic, hot sauce, and cilantro in a plastic bag. Once I bring my corn home from the market, I immediately remove the husks and clean off the silk. Then, I place the ears of corn in a large Ziplock bag and add:
- Lime juice
- Fresh cilantro
- A few dashes of hot sauce (I use Cholula)
- Garlic cloves
Even though I suggest marinating the corn overnight, a few hours will suffice.
How to grill corn for the Mexican corn salad recipe
Once the corn is marinated, prepare the grill by preheating it to 500 degrees. Although most recipes for grilled corn suggest leaving on the husks, you have marinated the corn, which prevents it from drying out. On the other hand, taking the husks off also gives the ears of corn beautiful charred grill marks.
Place the corn on a hot grill because you don't want the grill to heat up while the corn is on the grill. If you don't have a temperature gauge, a quick tip is to wait about 10 minutes to preheat the grill.
Then, cover the grill, turning the corn occasionally, for about 15 minutes, rotating to make sure all sides of the corn are grilled.
Cut the corn from the cob when it's cool enough.
What ingredients are in Mexican street corn salad?
- Grilled corn on the cob
- Red onion
- Red bell pepper
- Vegan Sour Cream(substitute white beans or silken tofu for cashews for a nut-free option)
- Vegan Parmesan Cheese
- When cutting jalapenos, always wear gloves to avoid burning your skin or eyes.
- Use a bundt pan, place the corn on the cob in the center, and cut it down. The corn falls into the pan without making a mess.
- Silicone grill mats help to guard fresh vegetables against grilling directly on the grates.
- Marinate corn overnight for deeper marinating
- Choose organic corn on the cob when possible
- Skip the jalapenos for a more mild corn salad
- Substitute silken tofu or white beans when making the vegan sour cream for less fat, or a no-nut vegan sour cream
How to make Mexcian street corn salad recipe
First, grill the corn and cut it from the cobs. Then, transfer to a large bowl. Wait, however, for the corn to cool completely before adding the other ingredients.
Cover and then allow the flavors to enhance in the refrigerator for a few hours before stirring again before serving.
Try this Mexican street corn salad recipe if you prefer your corn cut from the cob; it doesn't disappoint.
Can I use frozen or canned corn for this Mexican corn salad recipe?
- Although I prefer the grilled, charred corn, a simple way to quickly make this recipe is to use canned or frozen, cooked corn.
Can this corn salad be served warm?
- However, be careful when removing the corn from the cobs.
How many calories are in vegan Mexican street corn salad?
- One serving of Mexican street corn salad contains 131 calories.
Are you looking for ways to include fresh corn in your summer menu?
- Charred Corn Salad
- Corn Fritters
- Vegan Oil-Free Cornbread Recipe
- Mexican Street Corn Vegan!
- Crockpot Spicy Coconut Potato and Corn Soup
- Roasted Corn and Potato Chowder
- Mini Jalapeno Cornbread Muffins
- Salad with Grilled Peaches
Mexican Street Corn Salad Recipe
- 4 corn on the cob shucked
- ¼ cup fresh lime juice
- ¼ cup fresh cilantro chopped
- A few dashes of hot sauce I used Cholula
- 3 cloves garlic minced
- [½ cup vegan sour cream I make my own] substitute white beans or silken tofu for cahswes for a nut-free option (https://www.kathysvegankitchen.com/skinny-girl-vegan-sour-cream/)
- [½ cup vegan parmesan cheese I make my own]
- 1 jalapeño deveined and deseeded, diced
- ½ red onion diced
- ½ cup cilantro chopped
- ½ cup red bell pepper chopped
- 2 cloves garlic minced
- 2 limes juiced
- Combine lime juice, cilantro, hot sauce, and minced garlic in a large ziplock bag.
- Shuck corn and add to the ziplock bag.
- Refrigerate overnight or for a few hours.
- GRILLING MARINATED CORN FOR MEXICAN CORN SALAD
- Once the corn is marinated, prepare the grill by preheating it to 500 degrees.
- Although most recipes for grilled corn suggest leaving on the husks, you have marinated the corn, which prevents it from drying out.
- On the other hand, taking the husks off also gives the ears of corn beautiful charred grill marks.
- Place the corn on a hot grill because you don’t want the grill to heat up while the corn is on the grill.
- If you don’t have a temperature gauge, a quick tip is to wait about 10 minutes to preheat the grill.
- Then, cover the grill, turning the corn occasionally, for about 15 minutes, rotating to make sure all sides of the corn are grilled.
- Remove the corn from the grill, cool before cutting the corn from the cobs, and place it in a bowl.
- Add vegan sour cream, vegan parmesan, and diced vegetables and cilantro.
- Stir and cover until ready to serve.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂