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.

Ingredients for Roasted Street Corn Salad.

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. Peel down the husks and use as a handle when eating.

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.

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.

Corn on the cob being cut off into a bowl.

Ingredients for Roasted Street Corn Salad:

  • 3 TBS Salted butter
  • 6 Corn on the cobb, roasted, and cut off
  • 1.5 jalapenos, seeded and diced
  • 3 TBS Mayo
  • 1.5 TBS Cojita cheese, crumbled
  • 1.5 TBS Shaved parmesan
  • 3 TBS Cilantro
  • ½ TSP chili powder
  • 1.5 cloves of garlic, pressed
  • 1 Lime, juiced
Corn kernels in a pan on the stove being mixed.

How to make Roasted Street Corn Salad:

Preheat oven to 350 degrees F.

Roast corn according to step above.

While corn is cooking, measure out your cheese.

Dice and de-seed your jalapenos. Set aside.

Once corn is done roasting, cut corn off the cobb.

Add jalapeno to a skillet and cook on medium heat for 4-5 minutes.

Add butter and corn to skillet and cook an additional 4 minutes.

Add rest of the ingredients to the skillet and mix constantly until heated through.


Final picture of Roasted Street Corn Salad on a plate with a taco.

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 either.

Final picture of Roasted Street Corn Salad on a plate with a taco.

Mexican Corn

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