Zippy Pioneer Woman Mexican Street Corn Salad Recipe

Pioneer Woman’s Mexican street corn salad bursts with southwestern flair, transforming a classic street food into a crowd-pleasing side dish.

Summer gatherings demand bold, zesty flavors that dance across your palate.

Kernels of sweet corn mingle with tangy cheese and bright herbs, creating a symphony of textures and tastes.

Each bite promises a delightful balance between creamy, spicy, and fresh elements that elevate simple ingredients.

Those craving authentic mexican-inspired cuisine will appreciate this quick and uncomplicated recipe.

Home cooks can easily whip up this colorful salad using pantry staples and farmers market produce.

The combination of smoky, creamy, and acidic notes ensures this dish becomes an instant favorite: let’s dive in!

Why Mexican Street Corn Salad Feels Like Summer

• Elevate Grilling Game: This recipe transforms simple corn into a restaurant-worthy side dish by using grilling techniques that bring out deep, smoky char marks, creating an extraordinary flavor profile that elevates home cooking.
• Burst of Zesty Freshness: The combination of lime zest, lime juice, cilantro, and jalapeño creates a vibrant, tangy explosion of flavors that dance across your taste buds, making each bite a refreshing culinary experience.
• Creamy Texture Meets Crunchy Corn: The creamy mayo-based dressing perfectly coats the charred corn kernels, delivering a luxurious mouthfeel that's simultaneously smooth and crunchy, offering a delightful textural contrast in every spoonful.
• Quick Fiesta-Ready Dish: With just 20 minutes of preparation time, this Mexican street corn salad becomes an instant crowd-pleaser that brings authentic street food vibes to your table without requiring advanced cooking skills or extensive time in the kitchen.

What Goes Into This Bold Corn Salad

• Corn: Sweet summer corn with deep char marks, perfect for a smoky flavor profile.
• Olive Oil: Helps corn grill evenly and enhances overall cooking process.

• Mayonnaise, Lime Zest, Lime Juice: Creates a tangy and creamy base with bright citrus notes.
• Garlic: Adds a robust and aromatic flavor to the dressing.

• Scallions, Cilantro: Fresh herbs that provide crisp, green brightness to the salad.
• Cheese: Crumbled cheese that adds creamy and salty dimension.
• Jalapeño: Brings a spicy kick and additional depth to the overall taste.
• Smoked Paprika: Offers a smoky and slightly spicy undertone.
• Sea Salt, Black Pepper: Essential seasonings for balancing and enhancing flavors.

How to Make Street Corn Salad with a Twist

Step 1: Prepare Grilling Setup

Fire up your grill to medium-high heat. Grab fresh corn ears and generously coat each with olive oil using a pastry brush, ensuring complete coverage for perfect caramelization.

Step 2: Char The Corn

Place corn directly on hot grill grates. Cook for 2 minutes per side, rotating until deep golden-brown char marks develop. This technique infuses smoky goodness into the kernels. Remove and let cool slightly.

Step 3: Create Zesty Dressing

• Mayonnaise
• Minced garlic cloves
• Lime zest from 1 lime
• Fresh lime juice

Blend until smooth and creamy.

Step 4: Remove Corn Kernels

Using a sharp knife, carefully slice kernels off cooled corn cobs. Add warm kernels directly into dressing, allowing flavors to mingle and merge.

Step 5: Incorporate Flavor Boosters

• Chopped scallions
• Crumbled cotija cheese
• Chopped fresh cilantro
• Smoked paprika
• Diced jalapeño (seeds removed for milder heat)
• Sea salt

Step 6: Perfect The Seasoning

Taste and adjust salt and pepper. Add extra spices if needed to create a balanced, vibrant flavor profile.

Step 7: Serving Suggestions

Serve immediately for warm, zingy experience or chill for 30 minutes to let flavors intensify. Fantastic as side dish or taco topping. Keeps refrigerated for 2-3 days.

Tips for Corn Salad That Pops with Flavor

• Grill Corn Perfectly: Rotate ears every few minutes to achieve even, beautiful char marks without burning kernels.
• Customize Heat Level: Remove jalapeño seeds for milder flavor or keep them in for extra spicy kick.
• Maintain Freshness: Serve salad chilled or at room temperature within 2 hours of preparing to preserve crisp texture.
• Stretch Your Salad: Add grilled chicken or shrimp to transform this side dish into a complete meal.
• Storage Savvy: Keep leftovers in an airtight container in the refrigerator for up to 3 days, stirring before serving to redistribute dressing.

Keeping Corn Salad Fresh and Tangy

• Chilled Storage: Seal the corn salad in an airtight glass container to maintain its crisp texture and vibrant flavors. Nestle it in the coldest part of your refrigerator, keeping it fresh and delicious for up to 3 days. Always give the salad a quick stir before serving to revive its zesty mix of ingredients.
• Flavor Preservation: Prevent ingredient separation by storing the salad with a tight-fitting lid, which helps lock in the creamy dressing and keeps corn kernels from drying out. Avoid leaving the salad at room temperature for more than 2 hours to prevent bacterial growth.
• Do Not Freeze: Skip freezing this salad entirely, as the delicate mayo-based dressing and fresh corn will become watery and lose their delightful crunch when thawed. The texture and taste will significantly deteriorate.

Fun Variations for This Zesty Side

• Roasted Veggie Fusion: Transform the corn salad by adding roasted bell peppers, zucchini, and red onions for an extra layer of smoky complexity and colorful presentation.
• Protein Power Bowl: Incorporate grilled chicken, crispy bacon bits, or black beans to turn the salad into a complete and satisfying meal that packs serious nutritional punch.
• Tropical Summer Remix: Swap jalapeños with diced mango or pineapple chunks to introduce a sweet and tangy element that complements the creamy dressing and charred corn kernels.
• Mediterranean-Inspired Version: Replace traditional Mexican cheese with crumbled feta, add diced cucumber, and sprinkle za'atar seasoning for a Mediterranean-inspired interpretation of the classic street corn salad.

A Bold Ending for Your Street Corn Salad Bowl

Mexican Street Corn Salad embodies culinary magic from street corners of Mexico, transforming simple ingredients into a symphony of flavors.

Grilled corn kernels dance with creamy mayo, zesty lime, and tangy cheese, creating a sensational dish that celebrates summer’s bounty.

Jalapeño whispers heat while cilantro adds fresh brightness to each delectable bite.

Scallions provide crisp complexity, complementing the smoky char of perfectly grilled corn.

Smoked paprika brings depth and warmth to this irresistible salad that promises to elevate any meal.

Passionate souls who crave authentic Mexican flavors, share this recipe with friends, comment below with your delicious experiences, and spread culinary joy across your social networks!

Pioneer Woman Mexican Street Corn Salad Recipe

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4.6 from 17 reviews

• Total Time: 15 minutes
• Yield: 6 1x

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Description

Ree Drummond’s Mexican street corn salad delivers a zesty fiesta of flavors straight from the heartland. Creamy, tangy, and packed with charred corn, this crowd-pleasing dish will transport you to the bustling streets of Mexico with each delightful bite.

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Ingredients

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Main Ingredients:

• 4 ears fresh corn
• 1 jalapeño
• 1 garlic clove

Cheese and Herbs:

• ¼ cup crumbled Cotija cheese (or feta cheese)
• ¼ cup finely chopped cilantro
• ⅓ cup chopped scallions

Seasonings and Dressing:

• 1 ½ tablespoons mayonnaise (or vegan mayonnaise)
• Zest and juice of 1 lime
• ¼ teaspoon smoked paprika (or chili powder)
• ¼ teaspoon sea salt
• Extra-virgin olive oil, for brushing

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Instructions

1. Ignite the grill to a medium-high temperature (375-400°F/190-204°C), ensuring a consistent heat distribution for optimal corn roasting.
2. Generously coat each corn ear with extra virgin olive oil, using a silicone brush to create an even layer that promotes caramelization and prevents sticking.
3. Position corn directly on the grill grates, rotating every 2-3 minutes to achieve uniform charred marks and smoky flavor. Cook for approximately 8-10 minutes total until kernels develop a golden-brown exterior.
4. Transfer grilled corn to a cutting board and allow to cool for 5-7 minutes, preventing burning when handling.
5. Using a sharp chef’s knife, carefully slice kernels from the cob by standing the ear vertically and cutting downward in smooth, controlled motions.
6. In a spacious mixing bowl, whisk together mayonnaise, minced garlic, fresh lime zest, and freshly squeezed lime juice until a smooth, tangy dressing forms.
7. Fold roasted corn kernels into the creamy lime dressing, ensuring complete and even coating.
8. Incorporate finely chopped green onions, crumbled queso fresco, freshly chopped cilantro, smoked paprika, diced jalapeño, and sea salt into the mixture.
9. Gently stir all ingredients until thoroughly combined, allowing flavors to meld and develop.
10. Sample the salad and adjust seasoning with additional sea salt and freshly ground black pepper to suit your taste preferences.
11. Serve immediately for a warm dish or refrigerate for 30 minutes to intensify flavor profile and provide a refreshing side accompaniment.

Notes

• Char corn on a high-heat grill to unlock deep, smoky caramelization that transforms this simple salad.
• Crumbled cheese and creamy mayo create a luxurious base that perfectly balances the corn’s robust grilled flavor.
• Fresh lime, cilantro, and jalapeño inject a zesty brightness that makes each bite dance with Mexican street food excitement.
• Customize spice levels by adjusting jalapeño amounts, ensuring the salad works for every palate from mild to wild.
• Smoked paprika adds a subtle complexity that echoes the corn’s charred essence, elevating the entire dish’s flavor profile.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 200
• Sugar: 3 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 5 mg