Mexican Street Corn Salad with Lime Infused Olive Oil

Sweet corn kernels get a little char, creamy cotija brings the salty finish, and red onion adds a sharp little bite that keeps every forkful interesting. Lime Infused Olive Oil layers fresh citrus, zesty lime zest, and a vibrant finish into the salad so the whole bowl tastes bright, juicy, and ready for warm-weather cooking. It’s an easy side for cookouts, taco night, and casual dinners when you want something colorful, flavorful, and crowd-friendly.

Garden Infuzions

Mexican Street Corn Salad with Lime Infused Olive Oil

Charred corn, creamy cotija, crisp red onion, and a bright lime finish come together in this lively Mexican street corn salad that’s made for easy sharing.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 6 servings

Course: Appetizer, Side Dish

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 6 cups fresh corn kernels from about 6 ears
• 2 tablespoons Lime Infused Olive Oil
• 1 tablespoon olive oil
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 small red onion finely diced
• 1/3 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 small jalapeño seeded and minced
• 1 tablespoon chopped green onion
• 1 tablespoon toasted pepitas

Equipment

• 1 Large skillet For charring the corn
• 1 Large mixing bowl For combining the salad
• 1 Small mixing bowl For whisking the dressing
• 1 whisk To blend the dressing smoothly
• 1 Spatula or wooden spoon For stirring the corn
• 1 set Measuring cups and spoons For accurate portions

Method

 

Instructions

1. Heat a large skillet over medium-high heat and add the corn kernels in a single layer.
2. Let the corn sit undisturbed for a few minutes so it picks up char, then stir and cook until the kernels are lightly blistered in spots, about 8 to 10 minutes total.
3. Transfer the corn to a large bowl and let it cool for 5 minutes.
4. In a small bowl, whisk together the Lime Infused Olive Oil, olive oil, mayonnaise, sour cream, lime juice, lime zest, chili powder, salt, and black pepper until smooth.
5. Add the red onion, cotija, cilantro, jalapeño, green onion, and pepitas to the corn.
6. Pour the dressing over the salad and toss gently until everything is evenly coated.
7. Taste and add a little more salt or lime juice only if needed.
8. Serve right away while the corn still has some warmth, or chill briefly and serve cold.

Notes

For the best texture, use fresh corn when it’s in season, but thawed frozen corn works well too. If using frozen corn, pat it dry first and cook long enough to pick up color. The salad is best served the day it’s made, though the flavors still hold up nicely after a short chill.

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Recipe Tips

Get a good char on the corn for deeper flavor, then let it cool slightly before mixing so the dressing stays creamy instead of thinning out.

Taste before serving and add a little extra lime juice or salt only if needed.

Serving Suggestions

Serve this salad beside grilled chicken, carne asada, tacos, burgers, or crispy fish for a bright side that fits almost any summer spread.

It also works well scooped with tortilla chips as a casual party bowl.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Give the salad a quick stir before serving again, then finish with a fresh sprinkle of cotija or cilantro if you like.

Variations

Swap cotija for feta if that’s what you have on hand.

Add diced avocado, chopped jalapeño, or a little extra chili powder for a different flavor direction.

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