A delicious way to use up that end of summer corn, this Mexican Street Corn salad is perfect on it’s own or amazing as a topping on your favorite tacos.
In the approximately 10,000 times I’ve made this recipe, I’ve determined something. This recipe goes with everything. Tacos, nachos, enchiladas, fajitas… you name it and you can put this corn salad on it! I basically could eat this stuff by the fist-full and never get tired of it. I’m so excited to share it with you today so it can become one of your new favorite go-to recipes as well!
This Mexican Street Corn Salad is perfect for so many occasions!
- Tailgate parties
- Summer BBQ’s
- Birthday parties
- Holiday gatherings
- Cinco de Mayo
- Taco Tuesday
- Weeknight dinners
My favorite way to make this Mexican Street Corn Salad it is by charring up several ears of corn on the grill. After the corn is grilled, let them cool and slice them off for this crispy corn salad. In a pinch you could substitute frozen corn kernels, just make sure to thaw them, and then just char them in a pan.
Then you’ll add a few seasonings, a little feta or cojita cheese, and you are on your way to a delicious treat! I absolutely love this as a topping for tacos, but have also had it as a topping for nachos along with some creamy Monterey Jack cheese sauce. My mouth is watering just talking about it!
I hope you enjoy this recipe as much as my family does. I assure you, it won’t disappoint anyone… especially those who love corn!
If you want to save it for later, you can pin it here!
Save RecipeIngredients
- 6 ears of sweet corn
- 2 tablespoons butter, softened
- 2 tablespoons mayo
- 2 tablespoons crumbled goat cheese
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon salt
Instructions
- Remove kernels from corn using sharp knife
- Melt butter in skillet over medium high heat
- Add corn kernels and saute until softened and slightly charred, about 5 minutes
- Remove and let cool
- Stirn in remaining ingredients before serving
Like this recipe? Check out these, too!
Carne Asada Tacos with Mexican Street Corn Salsa
Comments