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Street Corn Salad

Street Corn Salad

This perfect summer side dish can be served as a salad or as a dip for tortilla chips.
Course Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Author Adapted from J. Kenji Lopez-Alt's "The Food Lab"


  • 2 Tablespoons vegetable oil
  • 4 ears of corn
  • 1/2 teaspoon Kosher salt
  • 2 Tablespoons mayonnaise
  • 2 ounces of Cotija cheese crumbled
  • 1/2 cup scallions finely sliced
  • 1/2 cup cilantro finely chopped
  • 1 jalapeño seeded and finely chopped
  • 2 medium cloves of garlic minced
  • 1 Tablespoon fresh lime juice
  • 1/4 teaspoon chipotle chili pepper
  • Tortilla chips optional


  1. Using a knife or corn cutter, strip the corn off of the cobs.
  2. Heat the vegetable oil in a nonstick skillet or cast iron skillet.
  3. Add the corn kernels and salt and toss.
  4. Allow to cook without stirring for 2-3 minutes, until charred on the side touching the pan.
  5. Repeat, tossing the corn and allowing to cook without stirring for 2-3 minutes on each side-until charred on each additional side.
  6. Place corn in a large bowl.
  7. Add mayonnaise, Cotija cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and combine.
  8. Serve hot or cold.