Sweet corn, smoke, fresh lime, and a little jalapeño make this Smoked Jalapeño Street Corn Salad a killer side for brisket, ribs, pulled pork, chicken, or just about anything coming off the smoker.
Instead of simply cooking the corn in a skillet, we're giving it a little time on the smoker so the kernels pick up some wood-fired flavor before being tossed with butter and garlic. Fresh corn cut straight from the cob works best, but frozen corn makes this easy enough to throw together any time of year.
The creamy dressing combines mayonnaise and sour cream with plenty of fresh lime juice. Parmesan adds a salty bite throughout the salad, while cilantro, green onion, red onion, and jalapeño keep everything bright enough to balance the richness.
Finish it with crumbled Cotija or feta, sliced jalapeños, fresh cilantro, and lime wedges. Serve it warm right after mixing or refrigerate it and serve chilled the smoke and lime flavors get even better after they've had some time together.
Smoked Corn
- 5 cup corn kernels cut from the cob, about 4 large ears
- 2 tbsp butter
- 2 garlic cloves, minced
- 0.5 tsp kosher salt
- 0.5 tsp freshly cracked black pepper
Creamy Jalapeño Dressing
- 0.25 cup mayonnaise
- 0.25 cup sour cream
- 0.5 cup finely grated Parmesan cheese
- 1 tbsp jalapeño, deseeded and finely chopped
- 2–3 tablespoons fresh lime juice, plus more to taste
Fresh Mix-Ins
- 1 cup cilantro leaves, roughly chopped
- 1 cup finely sliced green onion, about 2 stems
- 0.5 red onion, finely chopped
Garnishes
- 2 oz Cotija or feta cheese, crumbled
- Jalapeño slices
- Fresh cilantro leaves
- Lime wedges
Smoke the Corn
- Preheat the smoker to 275°F.
- Place the corn kernels in a cast-iron skillet, shallow grill pan, or disposable aluminum pan.
- Spread the corn into an even layer so as much of it as possible is exposed to the smoke.
- Place the pan uncovered on the smoker.
- Smoke for 30–40 minutes, stirring once or twice, until the corn is hot and has picked up a light smoky flavor.
- Add the butter, minced garlic, salt, and black pepper.
- Stir until everything is evenly coated.
- Return the corn to the smoker for another 10–15 minutes, stirring once, until the garlic is fragrant and some of the kernels begin to lightly brown.
Make the Dressing
- Add the mayonnaise, sour cream, Parmesan, chopped jalapeño, and 2 tablespoons lime juice to a large mixing bowl.
- Stir until completely combined.
- Taste and add the remaining lime juice if you want a brighter, more acidic finish.
Build the Salad
- Add the warm smoked corn directly to the dressing.
- Add the cilantro, green onion, and chopped red onion.
- Toss until the corn and vegetables are evenly coated.
- Taste and adjust with additional salt, black pepper, jalapeño, or lime juice as needed.
Finish and Serve
- Transfer the corn salad to a serving bowl.
- Top generously with crumbled Cotija or feta.
- Garnish with sliced jalapeños and fresh cilantro.
- Serve with lime wedges on the side for squeezing over individual portions.
Smoking Tips
For a lighter smoke profile, apple, cherry, or pecan works especially well with sweet corn. If you're already smoking brisket or pork with post oak, there's no reason to change woods—the corn can go right onto the smoker alongside the meat.
Don't oversmoke the corn. You're looking for another layer of flavor rather than enough smoke to overpower the fresh lime, jalapeño, and herbs. Around 45–55 minutes total at 275°F is plenty.
If you're using frozen corn, don't thaw it first. Put it directly into the pan and give it roughly 10–15 additional minutes on the smoker before adding the butter and garlic.