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Extreme macro close-up of a wooden spoon lifting a scoop of Mexican Street Corn Salad with Cabbage showing charred corn and glossy dressing.

Mexican Street Corn Salad with Cabbage: The Ultimate Zesty Crunch

A vibrant Mexican Street Corn Salad with Cabbage featuring charred yellow corn, crisp shredded cabbage, and a glossy chili-lime dressing. Perfectly smoky, creamy, and crunchy for your next BBQ or healthy meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Lunch, Salad, Side Dish
Cuisine: Mexican-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups (600g) Yellow Corn Kernels Fresh or frozen
  • 4 cups (300g) Green Cabbage Finely shredded
  • 1 tbsp (15ml) Avocado Oil Or other high-heat oil
  • 1/2 cup (60g) Cotija Cheese Crumbled
  • 1/4 cup (10g) Fresh Cilantro Chopped
  • 1/4 cup (60ml) Mayonnaise
  • 1/4 cup (60ml) Mexican Crema Or sour cream
  • 2 units Limes Juiced
  • 1 tsp (2g) Chili Powder
  • 1/2 tsp (3g) Kosher Salt

Equipment

  • 1 Cast Iron Skillet For achieving the perfect char on the corn.
  • 1 Large Mixing Bowl

Method
 

Prepare the Corn
  1. Heat oil in a cast iron skillet over medium-high. Add corn and let sit undisturbed for 2-3 minutes to blister. Stir with a wooden spoon until charred on all sides.
Assembly
  1. In a small bowl, whisk mayonnaise, crema, lime juice, salt, and chili powder until a glossy sheen forms.
  2. In a large bowl, toss the charred corn with shredded cabbage, dressing, cotija cheese, and fresh cilantro. Serve immediately.

Notes

Use a mandoline for the cabbage to get ultra-thin ribbons.
Charring the corn is non-negotiable for the smoky flavor profile.