Mexican street corn salad

Take your tastebuds on a trip to Mexico with our chargrilled corn and spicy chorizo salad. Drizzle with a simple lime dressing and sprinkle with cheese for a vibrant, crowd-pleasing dish.

  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Mexican street corn salad
  • 6 corn cobs, husks, silks removed
  • 2 teaspoon extra-virgin olive oil
  • 2 teaspoon finely grated lime zest
  • 1/2 teaspoon smoked paprika
  • 2 smoked chorizo, thickly sliced
  • 2 cos lettuce hearts, halved lengthways
  • 100 gram manchego cheese, grated
  • 1 cup coriander leaves
  • 2 long red chillies, thinly sliced
Lime dressing
  • 2/3 cup sour cream
  • 1/4 cup lime juice
  • 1 clove garlic, crushed
  • 1/4 teaspoon cayenne pepper


Mexican street corn salad
  • 1
    Preheat a barbecue grill or chargrill pan on high. Spray corn cobs with olive oil. Cook for 10-12 minutes, turning occasionally, until kernels are tender and charred.
  • 2
    Cut kernels from cobs and place in a small bowl with olive oil, lime zest and paprika. Season and mix well.
  • 3
    Chargrill chorizo slices for 2 minutes each side until grill marks appear. Spray cut sides of cos hearts with olive oil. Cook cut side down for 30 seconds.
  • 4
    Meanwhile, to make the dressing; in a small bowl combine all ingredients. Season to taste and set aside.
  • 5
    In a large bowl, toss lettuce, corn and chorizo. Serve sprinkles with cheese, coriander and sliced chilli. Accompany with dressing.


If liked, accompany with toasted tortillas.

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