Roasted Street Corn Salad

Our Roasted Street Corn Salad dish is the bomb dot com! With sweet roasted corn, zesty lime, and a hint of garlic, this creamy cheese and salty flavor is to die for. Wonderful for pairing with our shredded beef tacos or our yummy chicken bowls, this Mexican corn is something that will fly off your families plates.

Our Roasted Street Corn Salad on a plate with chips and a taco.

How do I roast corn in the oven?

Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Remove from heat carefully. Peel down the husks and throw away. You can eat just like that if you desire! For this particular recipe, once cooked, use a knife to cut kernels off cob and set aside. Leaving the husk on helps keep moisture locked in and close to the vegetable while baking.

What is Cotija cheese?

Cotija is hard cheese made from cows milk. This type of cheese originated in Mexico, and is named after a town in Michoacan. It is super crumbly and doesn’t melt so is perfect in dishes like this! It is salty and most closely resembles feta cheese. Although it resembles feta in how it crumbles, the tastes are very different.

Can I use frozen or canned corn instead?

Absolutely! I have made this dish several times and I haven’t always had fresh corn on hand. The taste is still really good! The only modification that you need to make is adding the frozen or canned corn to the skillet with the jalapenos and let both ingredients get a little bit charred. Made sure you use the butter at this time also. This way is definitely a time-saver and taste delicious.

Ingredients for our Roasted Street Corn Salad on a serving platter.

Ingredients for Roasted Street Corn Salad:

  • Salted butter
  • 6 Corn on the cobb, roasted, and cut off
  • Jalapeños, seeded and diced
  • Mayonaise
  • Cojita cheese, crumbled
  • Shaved parmesan
  • Cilantro
  • Chili powder
  • Minced Garlic
  • 1 Lime

How to make Roasted Street Corn Salad:

First, if you are using fresh corn on the cob, preheat oven to 350 degrees F. Roast corn in the husk for 30 minutes. Once corn is cooked, set aside and allow time to cool.

While corn is cooking, measure out your cheese. Also, dice and de-seed your jalapeños. Set aside.

Once corn is done roasting and cool enough to handle, cut corn off the cob.

Someone cutting the kernels of corn of the cob in a glass bowl.

With a skillet over medium-high head, add jalapeño and garlic to a skillet and cook on medium heat for 4-5 minutes.

Next, add butter and corn to skillet and cook an additional 4 minutes.

A skillet with corn and jalapenos in it being mixed by a wooden spoon.

Add the rest of the ingredients, EXCEPT the parmesan, to the skillet and mix constantly until heated through, about 3-4 minutes.

A skillet with corn, cheese, jalapenos in it being mixed by a wooden spoon.

Transfer the corn to a bowl and garnish with parmesan and any extra diced cilantro!

A white plate with our Roasted Street Corn Salad next to a lime wedge, tortilla chips and a taco with guacamole chicken salad inside.

Even though we use this dish as a side, you can put it on a taco, in our Instant Pot Chicken Enchilada bowl, or even tossed on a salad for something a little “extra”. It is salty and zesty for the most perfect flavor that doesn’t over-do it either. This is a great dish to make for a random weeknight dinner or for a gathering you have coming up. It’s super easy to double if you have a larger group setting in mind!

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Yield: 6 Servings

Mexican Corn

Our Roasted Street Corn Salad on a white plate with a spoon in it.

Ingredients

  • 4 Cups of corn (Approximately 6 ears)
  • 2 TBS Cojita cheese
  • 2 TBS Butter
  • 1.5 Jalapenos
  • Shredded Parm
  • 3 TBS Mayonnaise
  • 1.5 tsp minced garlic
  • 1 Lime, juiced
  • 2 TBS Cilantro
  • ½ tsp chili powder

Instructions

    1. First, if you are using fresh corn on the cob, preheat oven to 350 degrees F. Roast corn in the husk for 30 minutes. Once corn is cooked, set aside and allow time to cool. 
    2. While corn is cooking, measure out your cheese. Also, dice and de-seed your jalapeños. Set aside. 
    3. Once corn is done roasting and cool enough to handle, cut corn off the cob. 
    4. With a skillet over medium-high head, add jalapeño and garlic to a skillet and cook on medium heat for 4-5 minutes. 
    5. Next, add butter and corn to skillet and cook an additional 4 minutes. 
    6. Add the rest of the ingredients, EXCEPT the parmesan, to the skillet and mix constantly until heated through, about 3-4 minutes. 
    7. Transfer the corn to a bowl and garnish with parmesan and any leftover diced cilantro!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 194Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 16mgSodium: 114mgCarbohydrates: 22gFiber: 3gSugar: 5gProtein: 4g

(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)


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