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Pioneer Woman Mexican Street Corn Salad

Pioneer Woman Mexican Street Corn Salad - recipe card
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This vibrant salad captures the spicy, creamy, and tangy essence of Mexican street corn, with charred corn kernels tossed in a chili-lime crema and finished with salty cotija cheese and fresh cilantro. It’s a perfect balance of smoky, savory, and refreshing flavors that works as a side dish or a standalone snack.

Ingredients

Scale
  • 4 ears fresh corn, shucked and silk removed
  • 1 tablespoon olive oil
  • 1/2 cup full-fat Greek yogurt
  • 2 tablespoons mayonnaise (preferably Hellmann’s or Duke’s)
  • 1/2 teaspoon chili powder (preferably ancho chili powder)
  • 1/4 teaspoon smoked paprika
  • 1 clove garlic, finely grated
  • 1/2 lime, zested (about 1 teaspoon) and juiced (about 1 tablespoon)
  • 1/4 teaspoon kosher salt, plus more for seasoning
  • 1/4 cup crumbled cotija cheese (or feta, if unavailable)
  • 2 tablespoons fresh cilantro, chopped, plus more for garnish
  • 1 jalapeño, thinly sliced (optional, for garnish)

Instructions

  1. Shuck the corn and remove all silk. Brush each ear lightly with olive oil, using about 1 tablespoon total. The oil helps the corn char evenly without sticking to the pan.
  2. Heat a large cast-iron skillet over medium-high heat until it’s smoking lightly. Place the corn in the dry skillet and cook for 8 to 10 minutes, turning every 2 minutes, until the kernels are charred in spots and slightly softened. The corn should be browned and fragrant, not burnt.
  3. Transfer the charred corn to a cutting board and let rest for 5 minutes. This resting period allows the kernels to cool enough to handle without burning your fingers.
  4. While the corn cools, prepare the dressing. In a large bowl, whisk together the Greek yogurt, mayonnaise, chili powder, smoked paprika, grated garlic, lime zest and juice, and 1/4 teaspoon kosher salt. The dressing should be smooth and creamy with a balanced tangy, spicy flavor.
  5. Using a sharp knife, cut the kernels from the cobs. Hold the cob upright on the cutting board and slice downward, rotating as you go. Aim for whole kernels; don’t worry if some clump together.
  6. Add the warm corn kernels to the dressing bowl. Toss gently with a spatula until every kernel is coated in the creamy mixture. Taste and add more kosher salt if needed.
  7. Fold in the crumbled cotija cheese and chopped cilantro. Stir just until combined, leaving some cheese and cilantro visible for texture.
  8. Let the salad sit at room temperature for 10 minutes before serving. This allows the flavors to meld.
  9. Serve chilled or at room temperature, garnished with extra cilantro and sliced jalapeño if desired. This salad is best enjoyed the day it’s made, but leftovers can be refrigerated for up to 2 days.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad may release some liquid as it sits; stir before serving. Reheat gently in a skillet over medium heat for 2-3 minutes, or serve cold. For a smoky twist, grill the corn over medium-high heat for 10-12 minutes, turning occasionally, until charred. For a spicier salad, add a minced jalapeño to the dressing. Cotija cheese can be replaced with feta or grated Parmesan.

Nutrition

Keywords: Mexican street corn salad, elote salad, esquites, charred corn salad, chili lime corn, cotija cheese, cilantro lime, summer side dish, vegetarian, gluten-free

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-mexican-street-corn-salad/