Go Back
–+ servings
Grilled Mexican Street Corn Salad

Grilled Mexican Street Corn Salad: A Flavorful Summer Must-Have

Enjoy the vibrant flavors of Grilled Mexican Street Corn Salad, a refreshing summer dish perfect for picnics.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 cups
Course: Salad
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 ears Fresh Corn Grilled
  • 1/2 cup Kraft Mayo Reduced fat works
  • 1/2 cup Kraft Sour Cream Reduced fat optional
  • 1 cup Cotija Cheese Crumbled
  • 1 juice Lime Fresh
  • 1 teaspoon Chili Powder Adjust to taste
  • 1/4 cup Fresh Cilantro Chopped, can be omitted
  • 1 teaspoon Salt Adjust to taste
Optional Add-Ins
  • 1 cup Jalapeños Diced, for a spicy kick
  • 1 cup Cherry Tomatoes Diced, for sweetness and color

Equipment

  • Grill
  • Mixing Bowl
  • sharp knife
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Remove husks and silk from corn. Preheat grill to medium heat (~350°F). Grill corn for 15-20 minutes, turning every 5 minutes until charred.
  2. Carefully remove corn from grill to cool. Strip kernels from cobs to yield 3-4 cups.
  3. In a medium bowl, mix corn kernels with Kraft mayo, Kraft sour cream, lime juice, and salt until thoroughly combined.
  4. Cover and refrigerate for at least 4 hours or overnight to meld flavors.
  5. Fold in Cotija cheese and cilantro. Adjust lime juice and chili powder to taste.
  6. Serve chilled, paired with grilled meats or as a light meal.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Chill for at least 4 hours for best flavor. Can be made ahead of time and stores well in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!