Mexican cuisine never ceases to excite the palate, and this Mexican Fiesta Fire Roasted Corn Salad Recipe is no exception. This recipe combines the freshness of summer with the smoky flavor of fire-roasted veggies. Perfect as a standalone dish or the perfect side dish for your favorite mains, this corn salad brings the festive atmosphere of a Mexican street fair right to your table.
Jump to:
- WHAT'S SO GOOD ABOUT FIRE ROASTED CORN SALAD?
- MARY'S TWO CENTS
- INGREDIENTS FOR CORN SALAD
- INGREDIENT NOTES
- SUBSTITUTIONS
- VARIATIONS
- EQUIPMENT
- STEP-BY-STEP INSTRUCTIONS
- Assembling the salad
- FREQUENTLY ASKED QUESTIONS
- PRO COOKING TIPS FIESTA ROASTED CORN SALAD
- Mexican Fiesta Fire Roasted Corn Salad Recipe
- LOOKING FOR MORE SALAD RECIPES?
WHAT'S SO GOOD ABOUT FIRE ROASTED CORN SALAD?
Our Mexican Fiesta Fire Roasted Corn Salad celebrates the sweetness of the corn with the tang of fresh lime juice, all balanced by creamy avocado and a hint of heat from jalapeno pepper. Every bite is an explosion of textures and flavors, making it a fresh corn salad you'll keep coming back to.
MARY'S TWO CENTS
Absolutely! This recipe offers a fantastic balance between gourmet taste and cost-effectiveness. Most ingredients, like corn kernels, red bell pepper, and red onions, are staples during the summer season, ensuring they're both fresh and affordable. Rating it under your price categories, this delightful dish definitely falls within the "frugal" range, ensuring a rich taste without breaking the bank.
INGREDIENTS FOR CORN SALAD
For the full recipe with quantities, see the recipe card at the end of this post.
INGREDIENT NOTES
- Corn: Fresh corn cobs ensure that the corn kernels pop with sweetness and flavor.
- Jalapeno: Removing the seeds and ribs controls the heat level, but feel free to adjust based on your preference.
- Cotija Cheese: A crumbly Mexican cheese that adds a salty punch to the salad. It's the sprinkle that elevates the dish.
- Sour Cream: Adds a creamy dressing touch, enhancing the creamy texture and taste of the salad.
SUBSTITUTIONS
- Don't have Cotija cheese? Feta cheese can be a good substitute due to its similar texture.
- If you're out of lime, lemon juice can work as a citrusy alternative.
- Dijon mustard can replace the creamy avocado if you're looking for a tangy twist.
VARIATIONS
- Black Bean Twist: Add black beans for extra protein and a different texture.
- Tomato Freshness: Mix in cherry tomatoes for a burst of color and juiciness.
- Spice It Up: A sprinkle of chili powder can add more depth to the smoky flavor.
EQUIPMENT
- Grill or Grill Pan: Essential for achieving that authentic smoky flavor.
- Sharp Knife and Cutting Board: For dicing and slicing ingredients.
- Large Mixing Bowl: Perfect for combining all the elements of the salad.
STEP-BY-STEP INSTRUCTIONS
Grilling the Vegetables
Prepare a charcoal or gas grill for high heat. Preheat the grill for 5 minutes. If you don't have a grill, use a grill pan indoors over high heat. Brush corn, red pepper, and jalapeño with olive oil. Grill, turning occasionally, until corn kernels are browned in spots, about 4 minutes. The red pepper and jalapeño will cook faster. Remove them when partially charred. Transfer vegetables to a cutting board and let cool slightly.
Assembling the salad
STEP 1: Use a sharp knife to remove the corn kernels. Chop the jalapeño and red bell pepper. Set aside.
STEP 2: In a large bowl, add the lime zest and juice, grated garlic, salt, pepper, and remaining oil.
STEP 3: Stir to combine completely.
STEP 4: Add corn and bell pepper to bowl.
STEP 5: Toss to coat with dressing.
STEP 6: Add avocado, onion, and jalapeño.
STEP 7: Gently stir to combine.
STEP 8: Top with basil and cilantro.
STEP 9: Drizzle with sour cream and sprinkle with Cotija cheese.
STEP 10: Carefully fold to combine and serve.
FREQUENTLY ASKED QUESTIONS
Yes! Store it in an airtight container, but add the creamy dressing and fresh herbs closer to serving time.
Grill the corn longer on the grill pan or sprinkle a bit of chili powder.
It pairs well with fish tacos or any grilled meats.
PRO COOKING TIPS FIESTA ROASTED CORN SALAD
- When grilling corn, make sure it's on medium-high heat to attain those beautiful char marks without overcooking.
- Always zest your lime before juicing; it's much easier.
- When storing leftover salad, use an airtight container to maintain freshness.
Equipment
- Gas, Fire grill or indoor grill pan
- Large bowl
Ingredients
- 2 ears fresh yellow corn shucked
- 1 tablespoon extra-virgin olive oil, divided
- 1 small lime zest and juice
- 1 small clove garlic finely grated
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 small red bell pepper seeds and membranes removed, chopped
- 1 avocado cubed
- ¼ small red onion thinly sliced
- 1 small jalapeño thinly sliced, seeds and ribs removed if desired
- 2 tablespoons sour cream or Mexican crema
- 1 tablespoon fresh basil torn
- 1 tablespoon fresh cilantro finely chopped
- 1 tablespoon Cotija cheese crumbled (optional)
Instructions
Grilling the vegetables:
- Prepare a charcoal or gas grill for high heat. Preheat the grill for 5 minutes.
- If you don't have a grill, use a grill pan indoors over high heat. Brush corn, red pepper, and jalapeño with olive oil.
- Grill, turning occasionally, until corn kernels are browned in spots, about 4 minutes.
- The red pepper and jalapeño will cook faster. Remove them when partially charred.
- Transfer vegetables to a cutting board and let cool slightly.
Assembling the salad:
- Use a sharp knife to remove the corn kernels. Chop the jalapeño and red bell pepper. Set aside.
- In a large bowl, add the lime zest and juice, grated garlic, salt, pepper, and remaining oil.
- Stir to combine completely. Add corn and bell pepper to the bowl. Toss to coat with dressing.
- Add avocado, onion, and jalapeño. Gently stir to combine. Top with basil and cilantro.
- Drizzle with sour cream and sprinkle with Cotija cheese. Carefully fold to combine and serve.
Nutrition
LOOKING FOR MORE SALAD RECIPES?
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This summer corn salad is a flavorful fusion of traditional Mexican street corn salad with a few gourmet twists. The addition of ingredients like creamy avocado, sour cream, and fresh herbs enriches the depth of flavors. Remember, always aim for the balance between the smoky flavor from the grill corn and the tanginess from salad dressing elements like fresh lime juice, apple cider vinegar, or white wine vinegar.
As always, the charm of this dish lies in its freshness, so always use fresh corn and herbs. As for the Cotija cheese and creamy dressing? They're the cherries on top! Enjoy this delightful dish as proof that gourmet doesn't always mean pricey. Happy cooking!
Deborah says
Oh my gosh Mary, this was the best. I did substitute the cheese with non-dairy feta and it was marvelous.
Dee says
My daughter is obsessed with all things corn! She would love this.
Oscar says
Your Mexican Fiesta Fire Roasted Corn Salad recipe was a hit at our gathering! The smoky flavors from the fire-roasted corn added an incredible twist to this classic dish. Everyone loved it, and I'll definitely be making it again soon.
Stephanie says
All the recipes I've made from this site are delish and this one is no exception. This makes for a quick, filling and healthy dinner. The roasted corn in this salad makes it a really special dish.