The first time I had a street corn salad was at this amazing Mexican restaurant near our house. The entire table raved about how delicious, fresh, yet so simple it was. Charred corn, cojita cheese, and lots of spices. Of course, there are a few more ingredients, but that’s the base. And it’s so good!
Ok, let’s talk about this salad and what makes it so good. Lots and lots of corn, I’m talking two whole cans, combined with crispy red bell pepper and red onion. And then the dressing. It’s creamy and has so much flavor from the cumin and chili powder. And then there’s a cojita cheese. If you’re not familiar with cojita, it’s a Mexican cheese that is crumbly and salty. I haven’t had trouble finding it, it’s in most markets, but if you can’t find any feta is a good alternative. Plus lots of fresh cilantro and lime. This adds that beautiful freshness that is especially good on a summer night.
So the corn, yes corn is in season right now but I use canned corn. It’s just a little bit easier. And if you’ve been around here for a minute you know it’s all about being easy. But if you want to use fresh corn absolutely use fresh corn. So we start with two cans of corn drained. You’re going to quickly heat and crisp that over the stove then add it to a bowl. And you’re kitchen will smell like popcorn. Then you toss in some freshly chopped veggies like bell pepper and red onion and then mix that all with a creamy sauce. Sprinkle in some cojita cheese and that’s it! It’s that simple. Takes all of ten minutes to put together.
For the dressing I use Mayo but you could use a vegan mayo or avocado mayo, anything you’d like. I also use greek yogurt but sour cream or non-dairy yogurt works too. Just make sure it’s plain. And if you are keeping it vegan and skip the Coquito cheese I think it will still be delicious. I don’t know a good substitution but the flavor of the chard corn with all the spices will be a delicious salad even without cheese.
This is a fantastic summer side dish. I love serving this with a big fresh piece of salmon grilled. But another yummy to eat this is scooped up with some crispy tortilla chips. It will store well for a few days so if I use it as a side and we don’t finish it, it’s snack food and enjoyed with all the crispy chips.
Mexican Street Corn Salad
Equipment
- saute pan
- large mixing bowl
- knife and cutting board
Ingredients
- 2 cans drained corn Organic if possible
- 1/4 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/4 cup chopped cilantro
- 1/2 cup cojita cheese
Dressing
- 2 tbsp mayo vegan mayo works too
- 2 tbsp greek yogurt or non dairy plan or sour cream
- juice from 1 lime
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- salt and pepper
Instructions
- In a large pan, heat a little oil, about a tablespoon, over medium heat.
- Add the corn and spread it out. Don't mix and just let it crisp up. After a few minutes, give it a stir then don't touch it again and let it char a little. Total cook time should be about 5-7 minues, only stirring once. Remove from heat after you cooked it.
- In a large bowl, add the onion and red pepper. In a smaller bowl, mix all the dressing ingredients. Once the corn is done cooking, at it to the larger bowl. Stir all the veggies. Then stir through the dressing. Then stir in the cilantro, and lastly stir through the cheese.
- Store leftovers in the fridge for 3 days.
If you’re looking for some more fresh summer recipes check out these below.
A BAKED VEGGIE PASTA with all the summer vegetables, cheese, and sauce. Comfort food to the max
Another salad with corn, the vegan BLTA SALAD. It’s one of my favorites and not to be missed
TOMATO, CUCUMBER, AND FETA SALAD, Summer in a bowl. It’s light, tasty, and easy. So good paired with something fresh off the grill.
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