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Handheld smartphone photo of a Mexican Street Corn Salad in a white bowl with charred kernels and cotija cheese. (Mexican Street Corn Salad)

Mexican Street Corn Salad with Charred Corn and Cabbage

This Mexican Street Corn Salad features deeply charred sweet corn and crunchy shredded cabbage tossed in a zesty lime crema. Topped with salty cotija cheese and chili powder, it's the perfect vibrant side dish for any BBQ.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups (600g) Sweet Corn Kernels Fresh or thawed frozen
  • 2 cups (150g) Green Cabbage Finely shredded
  • 2 cups (150g) Purple Cabbage Finely shredded
  • 1/2 cup (120ml) Mexican Crema Or sour cream
  • 2 tbsp (30ml) Lime Juice Freshly squeezed
  • 1 tsp Lime Zest
  • 1 clove Garlic Minced
  • 1/2 cup (60g) Cotija Cheese Crumbled
  • 1/4 cup (15g) Fresh Cilantro Chopped
  • 1 tsp (2g) Red Chili Powder For dusting

Equipment

  • 1 Cast-Iron Skillet For charring the corn
  • 1 Shallow Ceramic Serving Bowl

Method
 

Prepare the Corn
  1. Heat oil in a cast-iron skillet over medium-high. Add corn in a single layer and cook undisturbed for 3-4 minutes until charred and blistered. Stir and cook for 2 more minutes.
Assemble the Salad
  1. In a shallow bowl, layer the finely shredded green and purple cabbage to create a dense bed.
  2. Whisk together crema, lime juice, zest, and garlic in a small bowl until smooth.
  3. Top the cabbage with the charred corn. Drizzle with lime crema. Garnish heavily with crumbled cotija, chili powder, and cilantro flakes.

Notes

Use a mandoline for the thinnest cabbage ribbons.
Pat the corn completely dry before charring to ensure maximum blister.