How do I store leftover street corn?

You can store spicy Mexican street corn salad in an airtight container in the fridge for up to a five days.

Can I freeze street corn?

I don't recommend freezing this recipe, as the yogurt dressing gets a little weird!

How do I make this vegan-friendly?

To make this a vegan Mexican street corn recipe, sub the Greek yogurt for your favorite vegan mayo or plain, unsweetened plant-based yogurt, or a mix! Ditch the feta, or use a vegan feta instead.

Easy Roasted Mexican Street Corn Salad (Creamy + Spicy!)

Name: Mexican-Inspired Roasted Street Corn Salad (Creamy + Spicy!)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4-5 ears of sweet corn, peeled; 2 cloves garlic, peeled; olive oil, for brushing (+ more for Greek yogurt mixture); 3 tsp chipotle seasoning, divided; 1 tsp salt; 2 fresh jalapeños; 1/2 red onion; 1/2 cup fresh cilantro; 1/3 cup whole milk Greek yogurt; 2 tsp Cholula hot sauce; juice from 1/2 lime; 1/2 cup feta

Description

This wholesome Mexican street corn salad is made with Greek yogurt! It's spicy and delicious on its own or as a creamy topping for tacos, arepas, burrito bowls, and tortilla chips. It gets its spiciness from chipotle seasoning, fresh jalapeños, and a bit of Cholula hot sauce. YUM!

Ingredients

Units Scale

4-5 ears of sweet corn, peeled
2 cloves garlic, peeled
olive oil, for brushing (+ more for Greek yogurt mixture)
3 tsp chipotle seasoning, divided
1 tsp salt
2 fresh jalapeños
1/2 red onion
1/2 cup fresh cilantro
1/3 cup whole milk Greek yogurt
2 tsp Cholula hot sauce
juice from 1/2 lime
1/2 cup feta

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Instructions

Roast sweet corn: Preheat your oven to 400 degrees. Brush the sweet corn with olive oil and sprinkle with salt and chipotle seasoning, making sure to get all the way around each cob. Brush some olive oil onto the garlic cloves as well and place on the pan with the corn. Roast the sweet corn and garlic for 30-35 minutes (or until the corn starts to get a nice char on the sides), turning halfway through.
Dice veggies: Finely dice the jalapeños, dice the red onion, and chop up the fresh cilantro.
Make Greek yogurt dressing: In a small bowl, whisk together the Greek yogurt, other teaspoon of Chipotle seasoning, a drizzle of olive oil (~1-2 tsp), hot sauce, and lime.
Remove corn kernels & dice garlic: Once the corn is done roasting, slice the kernels off the cob into a large bowl. Finely dice the roasted garlic and add to the bowl of corn.
Combine and serve: Add in diced jalapeños, red onions, and cilantro, the Greek yogurt mixture, and feta. Serve warm with tortilla chips, or a topping for tacos, burrito bowls, salads, arepas, or whatever your spice-loving heart desires.

Notes

Freezing Instructions: I don't recommend freezing the entire street corn recipe because the yogurt mixture texture will get weird. That said, you can freeze roasted corn very easily to thaw and make Mexican street corn salad later! Remove roasted corn kernels from the cob, and freeze in a zip-top bag (lay flat in the freezer).
Chipotle Seasoning: My favorite is this chipotle seasoning from Penzey's, but any kind will work! If you don't have Chipotle seasoning on hand, you can use smoked paprika instead.

Prep Time: 10
Cook Time: 35
Category: Side Dish
Method: Roast; Combine
Cuisine: Mexican

Nutrition

Serving Size:
Calories: 173
Sugar: 9.5 g
Sodium: 1719.2 mg
Fat: 7.2 g
Carbohydrates: 24.6 g
Fiber: 3.2 g
Protein: 7 g
Cholesterol: 13.2 mg