MexicanSide

Street Corn Salad

Name: Street Corn Salad
Cuisine: Mexican
Ingredients: 6 ears of corn; 2 bell peppers, red and orange; 1 red onion, ½ finely diced for sautéing, about ¼ cup finely diced raw; 4 cloves garlic, minced; ½ cup cilantro, finely chopped; Mexican cheese; 2 tbsp mayo, plus more to balance; 2 tbsp sour cream; 1 lime, zest of 1, juice of ½; chili powder, smoked paprika, cumin, salt, and pepper; olive oil

Charred corn and peppers with bloomed spices, lime, cilantro, and a little mayo and sour cream.

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Ingredients

6ears of corn
2bell peppers, red and orange
1red onion, ½ finely diced for sautéing, about ¼ cup finely diced raw
4 clovesgarlic, minced
½ cupcilantro, finely chopped
Mexican cheese
2 tbspmayo, plus more to balance
2 tbspsour cream
1lime, zest of 1, juice of ½
chili powder, smoked paprika, cumin, salt, and pepper
olive oil

Method

Step 1: Finely dice ½ red onion and sauté in olive oil with salt and pepper. After about five minutes, add some chili powder, smoked paprika, and cumin to bloom, plus the garlic. Sauté a minute, then take off the heat.
About 6 min
Step 2: Oil the corn and peppers and grill on high heat to char. The corn should get a good amount of charring; rotate as you go. Peel the burned bits off the peppers once cool.
Step 3: Cut the corn off the cob. Dice the peppers, finely dice about ¼ cup raw red onion, and finely chop about ½ cup cilantro.
Step 4: Combine the sautéed onion mixture, corn, peppers, raw onion, and cilantro. Add the zest of one lime and the juice of ½ lime (squeezed completely), plus the mayo and sour cream.
Step 5: Season with more salt, pepper, chili powder, cumin, and smoked paprika. Mix, taste, and adjust; add mayo if too acidic. It should be like a thick risotto.
Step 6: Chill for a while or serve. Best near room temperature.

Version 1 · updated November 15, 2026