Mexican Street Corn Salad

4.50 from 6 votes

Mexican street corn salad is a creamy, slightly spicy grilled corn salad loaded with vegetables. Every bite is filled with grilled sweet marinated corn and crunchy vegetables. Make Mexican corn salad ahead of time; it's the perfect side dish for a barbeque or picnic.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Salad

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 79kcal

Author: Kathy Carmichael

Ingredients

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
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

Instructions

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.

Notes

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.

Nutrition