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This Mexican Street Vendor Style Corn Salad is a burst of flavors that will transport you straight to the vibrant streets of Mexico. Imagine the smoky char of grilled corn, the creamy tang of cotija cheese, and the zesty kick of lime juice. It's a simple yet irresistible dish that’s perfect for summer barbecues or a quick weeknight side. Ready to dive in? Let’s get cooking!
Mexican Street Vendor Style Corn Salad Recipe
Ingredients:
- 4 ears corn, shucked
- 1 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp freshly squeezed lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 cup cilantro, chopped
- 1 pinch to taste salt
- 1 pinch to taste black pepper
Instructions:
- Heat a skillet over medium-high heat. Add the corn and cook, turning occasionally, until charred in spots, about 8-10 minutes. Remove from heat and let cool.
- Cut the kernels off the cob and place them in a mixing bowl.
- Add the cotija cheese, mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cilantro, salt, and black pepper to the bowl. Mix well to combine.
- Serve immediately or refrigerate until ready to serve.
What You Will Need to Make This Corn Salad
Read more: Instant Pot Mexican Street Corn Recipe
What you will need to make Mexican Street Vendor Style Corn Salad
- Corn: Provides a sweet, juicy base with a slight char that adds a smoky flavor.
- Cotija cheese: Adds a salty, crumbly texture that complements the sweetness of the corn.
- Mayonnaise: Offers creaminess and helps bind the ingredients together.
- Sour cream: Adds tanginess and a smooth texture to balance the flavors.
- Lime juice: Brings a fresh, zesty acidity that brightens the dish.
- Chili powder: Adds a mild heat and depth of flavor.
- Smoked paprika: Enhances the smoky notes and adds a subtle warmth.
- Cilantro: Provides a fresh, herbal note that lifts the overall flavor.
Essential Tools and Instruments
What tools/instruments will be needed to make Mexican Street Vendor Style Corn Salad Recipe
- Skillet: Char the corn for a smoky flavor and slight crunch.
- Mixing bowl: Combine all ingredients evenly and thoroughly.
- Knife: Cut kernels off the cob cleanly and safely.
- Tongs: Turn corn in the skillet without burning fingers.
Mexican Street Vendor Style Corn Salad
Ingredients:
Main Ingredients
- 4 ears corn, shucked
- 1 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice freshly squeezed
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 cup cilantro, chopped
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions:
- 1. Heat a skillet over medium-high heat. Add the corn and cook, turning occasionally, until charred in spots, about 8-10 minutes. Remove from heat and let cool.
- 2. Cut the kernels off the cob and place them in a mixing bowl.
- 3. Add the cotija cheese, mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cilantro, salt, and black pepper to the bowl. Mix well to combine.
- 4. Serve immediately or refrigerate until ready to serve.
Notes:
Read more: Taqueria-Style Pickled Jalapenos Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the corn salad as directed.
- Store in an airtight container.
- Refrigerate for up to 2 days.
- Mix well before serving.
Freezing Instructions
- Prepare the corn salad as directed.
- Allow it to cool completely.
- Transfer to a freezer-safe container.
- Freeze for up to 1 month.
- Thaw in the refrigerator overnight.
- Mix well before serving.
Adding a touch of smoked paprika to the Mexican Street Vendor Style Corn Salad gives it a subtle, smoky flavor that mimics the taste of traditional street corn grilled over an open flame.
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