While I love Mexican food, I’ve always struggled to find a side to go along with our favorite main courses. Tacos, Enchiladas, and the like are so packed with flavor and a variety of ingredients that anything else seems unnecessary. That’s why I was so excited when I found this recipe for street corn salad. It’s the perfect side dish for any Mexican meal, adding a creamy, savory complement with perfectly paired flavors.
Fresh, locally grown sweet corn has always been a family favorite, but this recipe adds a spicy twist by combining it with so many delicious accompaniments. I love to grill the corn on the cob and jalapenos before cutting them up as it adds a smokey, fire-roasted flavor.
The Parmesan, sour cream, and mayonnaise add a creamy component that tones down the hotness so that it’s more palatable for people like myself who can’t stand very much spice. You could also choose to replace the jalapenos with a regular bell pepper if you want to avoid spiciness altogether. I usually prepare this as a side to my favorite enchiladas, but the dish is so versatile: you can eat it on its own, or add it as a topping to tacos or chips.
The next time you’re going to round out your Taco Tuesday meal, look no further than this recipe for creamy street corn salad. It combines the best of the flavors of sweet summer and Mexican spice, and is sure to be a crowd-pleaser.Print
Street Corn Salad
- 2 cups of sweet corn (about five ears)
- 1 jalapeno, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1/4 cup Parmesan cheese, 2 tablespoons reserved for garnish
- 2 tablespoons cilantro, chopped, plus some leaves for garnish
- 2 green onions, sliced thin
- 1/4 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1 tablespoon lime juice
- Cook the corn kernels and jalapeno, either by grilling whole and then cutting, or by cutting first and then sauteing in a greased cast iron skillet until lightly browned.
- In a large bowl, mix together the mayonnaise, sour cream, Parmesan cheese, chopped cilantro, green onions, paprika, salt, and lime juice.
- Add the hot corn and jalapenos to the sour cream mixture and stir until fully mixed.
- Garnish with the reserved Parmesan cheese and the picked cilantro leaves.