Easy Mexican Street Corn Salad

With a zippy lime vinaigrette and spicy crema, this Mexican Street Corn Salad is a twist on the classic street food, and an amazing Mexican salad recipe perfect for summer! Dive into bold, marinated shallots, creamy avocado, and crispy, fried tortillas, topped with cotija cheese for a flavorful dish today!

Course Appetizer, Salad, Salads

Cuisine Mexican

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 328kcal

Author Karly Gomez

Ingredients

For the Mexican Salad

1 shallot sliced into thin rings
1 large lime juiced
½ teaspoon sea salt divided
1 cup olive oil divided
1 ¼ cups fresh corn on the cob roughly 2 ears of corn
cracked black pepper to taste
2 corn tortillas
4 cups spring mix
1 cup sprouts
½ pint cherry tomatoes halved
1 small avocado sliced
¼ cup cotija cheese finely grated
¼ cup cilantro roughly torn

For the Vinaigrette

1 tablespoon shallot marinade
1 teaspoon honey
2 tablespoons olive oil
¼ teaspoon sea salt
cracked black pepper to taste

For the Crema

remaining shallot marinade
2 tablespoons sour cream
¼ teaspoon cayenne pepper

US Customary - Metric

Instructions

In a medium-sized bowl, add the sliced shallot, the juice of 1 whole lime, and ¼ teaspoon salt. Toss gently to coat and set aside to marinate.
In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the corn and cook until charred, around 6 minutes. Remove corn from pan and add remaining olive oil. Once hot, add one tortilla and fry until crisp, around 2 minutes. Remove from pan and drain on a paper towel. Repeat with remaining tortilla. Break tortillas into small pieces and set aside.
Make the vinaigrette and crema: drain the shallots over a small bowl, then transfer 1 tablespoon of the marinade to a second small bowl. To the 1 tablespoon marinade add the honey, olive oil, salt and pepper. Whisk to combine and set aside. Add the sour cream to the remaining marinade and add the cayenne pepper, starting with just half and increasing the heat to taste as needed. Set aside.
In a large serving bowl, add the lettuce, sprouts, marinated shallots, and tomatoes, followed by the vinaigrette and toss to coat. Divide the salad between plates and top with the tortilla pieces, avocado, charred corn, cotija cheese, and a hearty drizzle of crema. Top with a sprinkle of torn cilantro and serve immediately.

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