Mexican Street Corn Salad

Recipes, Recipes - Appetizers, Recipes - Gluten-Free, Recipes - Salads, Recipes - Vegetables February 2, 2016
Mexican Street Corn Salad recipe

Maybe it’s the thought of warm weather as our family prepares to head to Arizona for Spring Training, or maybe it’s the fact that I haven’t started packing yet and needed another excuse to procrastinate, but yesterday I decided that I MUST have Mexican Street Corn NOW. Obviously it’s February and I’m in Texas, far from fresh corn season, but dang it, I was determined to eat some charred corn with spices and fresh lime.

Mexican Street Corn Salad recipe

The best thing to do when you’re craving out-of-season produce is to head to the freezer section. Frozen vegetables are picked at the height of freshness and flash-frozen. The only problem with cooking with frozen veggies is sometimes they can get a little soggy when they hit the pan, especially if they are covered in tiny ice crystals.

To get your frozen corn perfectly charred, make sure to thaw and then dry it before cooking. Once it’s cooking, stir the corn as little as possible. Too much stirring means not enough time to develop that golden brown char you’re going for.

Mexican Street Corn Salad recipe

Now that I’ve satisfied that Mexican Street Corn craving, I guess I should go pack. Unless…I think I just got a hankering for tacos…be right back.

Mexican Street Corn Salad
Recipe type: Salad, Side Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
Craving Mexican Street Corn in the winter? Follow this simple recipe to bring that summer flavor into your kitchen anytime!
  • 16 oz bag frozen sweet corn
  • 2 Tbsp. olive oil
  • ¼ tsp. salt
  • 1 cup chopped fresh cilantro (plus more for garnish)
  • ½ cup finely sliced green onions (green parts only)
  • 2 cloves garlic, minced
  • ½ tsp. chili powder
  • 1 tsp. ground cumin
  • Juice of 1 lime (plus wedges for serving)
  • ½ cup feta cheese, finely crumbled (use cotija cheese if you can find it)
  • 2 Tbsp. mayonnaise
  • 1 Jalapeno, diced (optional)
  1. Thawing the corn - Slowly: In the refrigerator for 24 hours. Quickly: Run under lukewarm water in a colander until no longer frozen. IMPORTANT: Once the corn is thawed, dry it as best you can with paper towels. This will help the corn char and not just get soggy in the pan.
  2. Add oil to a cast iron skillet and heat over medium-high heat. Add corn, use a large spoon or spatula to push it into a single layer. Let corn cook for 3 minutes before stirring (too much stirring and your corn will not char correctly).
  3. Stir the corn and push it back into a single layer. Cook for 3 more minutes, then repeat. Continue until corn is sufficiently charred (about 10-12 minutes total).
  4. In a large bowl, combine corn and all other ingredients. Stir and serve with lime wedges and fresh cilantro.


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  • Adele February 2, 2016 at 6:20 pm

    So I guess I’ll take this as a hint that this means I need to make it myself?

    • Alysa February 4, 2016 at 3:56 am

      Or you could come visit… 😉

  • Deanna Segrave-Daly February 2, 2016 at 7:39 pm

    I’m making this now too dreaming of summer!

    • Alysa February 4, 2016 at 3:54 am

      Yay! Hope you love it.

  • Carolyn February 4, 2016 at 2:34 am

    First thing I’m going to make when I get home from IF on Sunday. Thanks!

    • Alysa February 4, 2016 at 3:53 am

      Oh yay, you’re going to love it! And it’s even better reheated the next day.

  • Jessica @ Nutritioulicious February 13, 2016 at 7:33 am

    i love Mexican street corn, but always think of it as a summer food. Don’t know why I never thought to make it with frozen corn!! Now I will!

    • Alysa February 25, 2016 at 12:10 am

      Thanks Jessica, I hope you love it!

  • Kristi Rimkus March 3, 2016 at 2:06 am

    I love that you’ve said the frozen veggies can be delicious too. I can’t wait to try Mexican corn salad with grilled burgers!