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. It goes with everything. Tacos, nachos, you name it. I basically could eat this stuff by the fist-full and never get tired of it. That is why it’s also about to become your new favorite go-to recipe. You can make it for your football tailgate parties, those “enjoy the last warmish days and grill” parties, or even just those need something tasty for dinner tonight days. It’s easy, delicious, and tasty for any season.
My favorite way to make it is by charring up several ears of corn on the grill. Then let them cool and slice them off for this crispy corn salad. In a pinch you could substitute frozen corn kernels (thawed) and then just char them in a pan.
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.
Save Recipe
Ingredients
- 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
Related Recipes:
Carne Asada Tacos with Mexican Street Corn Salsa
Do you serve this worm or cold? Thanks!
Hi Lu Ann! When you are eating it fresh after making it, you basically let it cool to about room temp. Otherwise, serve the leftover cold and they are still delicious!