Grilled street corn salad is one of those dishes that brings a burst of summer to your plate. The moment you bite into the smoky, charred kernels combined with the creamy, tangy dressing, it feels like a celebration of fresh, vibrant flavors. It’s a dish that’s both comforting and refreshing, making it a perfect companion for warm-weather meals.

I love how this salad captures the essence of Mexican street corn but in a way that’s easy to eat and share. It’s great for casual gatherings or a quick weeknight side when you want something a little different but still familiar. The balance of textures—from the crisp corn to the crumbly cheese and the fresh herbs—keeps every bite interesting.

What’s also wonderful about this salad is how adaptable it is. You can tweak the spice level, swap ingredients based on what you have, or serve it warm or chilled depending on your mood. It’s a versatile recipe that feels special without requiring a lot of fuss, making it a reliable go-to when you want to impress without stress.

Quick Facts

Recipe Highlights

This grilled street corn salad is one of those dishes I turn to when I want something fresh yet satisfying. It’s perfect for warm evenings when the grill is fired up and you want a side that feels a bit special but isn’t fussy. The smoky char from the corn combined with the creamy, tangy dressing always hits the right spot. I often make it for weekend barbecues or casual dinners because it’s easy to prepare ahead and brings a vibrant pop of flavor to the table. What makes it stand out for me is how the textures play together—the crunch of the corn kernels, the creaminess of the cheese, and the zing from lime juice all balanced with a hint of spice.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

What You’ll Need

You’ll need a handful of simple ingredients that come together effortlessly. Fresh corn is the star here, paired with a few pantry staples and some fresh herbs to brighten the dish.

• 4 ears of fresh corn, husked
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 1/2 cup crumbled cotija cheese (or feta as a substitute)
• 1 small jalapeño, finely chopped (optional)
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 small garlic clove, minced
• 1/4 cup finely diced red onion

How to Make It

The steps are straightforward and perfect for a quick weeknight side or a weekend treat. Here’s how I usually put it all together:

1. Preheat your grill to medium-high heat.
2. Brush the corn with olive oil and grill for about 10 minutes, turning occasionally until the kernels are charred and tender.
3. Remove the corn from the grill and let it cool slightly.
4. Cut the kernels off the cob and place them in a large mixing bowl.
5. In a separate small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, minced garlic, chili powder, smoked paprika, cumin, salt, and pepper.
6. Pour the dressing over the grilled corn kernels and toss to combine.
7. Add the chopped jalapeño, red onion, cilantro, and crumbled cotija cheese to the bowl and gently mix everything together.
8. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
9. Serve immediately or chill for 30 minutes to let flavors meld.

Helpful Tips

Here are some pointers to help you get the best results with this salad:

• If you don’t have a grill, you can char the corn under a broiler or on a grill pan indoors.
• To make it less spicy, omit the jalapeño or remove the seeds before chopping.
• For extra creaminess, add a little more sour cream or a splash of heavy cream.
• Use fresh lime juice rather than bottled for the brightest flavor.
• If cotija cheese isn’t available, feta or even parmesan can work well.
• Make the salad a few hours ahead to let the flavors develop, but add the cheese just before serving to keep it fresh.

Ingredient Swaps

If you need to swap out some ingredients, here are some alternatives that won’t compromise the flavor too much:

• Mayonnaise can be replaced with Greek yogurt for a lighter dressing.
• Cotija cheese can be swapped with feta or queso fresco.
• Sour cream can be substituted with crème fraîche or additional Greek yogurt.
• Jalapeño can be replaced with a milder pepper like poblano or omitted entirely.
• Olive oil can be switched for avocado oil or a neutral vegetable oil.
• Fresh cilantro can be replaced with fresh parsley or omitted if you’re not a fan.

Storage Tips

To keep your grilled street corn salad fresh and tasty, consider these storage tips:

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• If you plan to store it longer, keep the dressing separate and mix just before serving.
• Avoid freezing this salad as the texture of the corn and dressing will change.
• Give the salad a gentle stir before serving if it has been refrigerated.
• Add fresh lime juice after storage to brighten the flavors if needed.

What to Serve With It

This salad pairs wonderfully with a variety of dishes and makes a great addition to many meals:

• Grilled chicken or steak for a hearty summer meal
• Soft tacos or burritos as a fresh side
• Black bean salad or quinoa for a vegetarian spread
• Light, crisp white wines or citrusy beers

Common Questions

Here are some common questions I get about making this salad, along with straightforward answers:

Nutritional Info