A beautiful mix of charred corn and bright green kohlrabi chunks sitting in a rich swirl of sour cream sauce. The sprinkle of tangy cojita cheese, chopped fresh cilantro, and squeeze of lime dots across the surface add depth and a pop of color. The chilies add a fiery accent.

Roasted Kohlrabi Mexican Street-Style Corn Salad

Name: Roasted Kohlrabi Mexican Street-Style Corn Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 medium-sized kohlrabi peeled and cubed; 2 ears of sweet corn shucked; 1/2 cup cojita cheese crumbled; 1/4 cup cilantro chopped; 1 lime juiced; 1/4 cup sour cream; 1 tsp chili powder; 2 garlic cloves minced; 2 tbsp olive oil; to taste salt; to taste black pepper

A vibrantly colorful, robust, and satisfying winter salad.

Category Main Course

Prep 10 minutes

Cook 20 minutes

Style Mexican

Technique Roasting

Diet Friendly Vegetarian

Daily recipe · January 08, 2026

A little about this dish

Discover an exhilarating winter twist to the classic Mexican street corn, with the star of our show: Kohlrabi. This earthy, sweet, delicious root vegetable syncs beautifully with the robust flavors of Mexican cuisine. Its purple and green hues add an appealing contrast in the dish, making it not only flavorful and wholesome but also eye-catching.

Ingredients (for 2)

Medium-sized kohlrabi — 1 — peeled and cubed
Ears of sweet corn — 2 — shucked
Cojita cheese — 1/2 cup — crumbled
Cilantro — 1/4 cup — chopped
Lime — 1 — juiced
Sour cream — 1/4 cup
Chili powder — 1 tsp
Garlic cloves — 2 — minced
Olive oil — 2 tbsp
Salt — to taste
Black pepper — to taste

Preparation

Step 1 — 🌽🧂🥬

Preheat your oven to 400°F. Toss the cubed kohlrabi and corn in olive oil, then season with salt and pepper. Spread them in a single layer on a baking sheet.
Step 2 — 🔥🌽🥬

Place the baking sheet in the preheated oven. Let it roast for about 20 minutes or until the vegetables are slightly charred. Once done, set it aside to cool.
Step 3 — 🧄🌶️🍋

In a bowl, combine sour cream, chili powder, minced garlic, and lime juice. Stir until the ingredients are well blended.
Step 4 — 🌽🥬🥣

Gently mix the roasted corn and kohlrabi with the sour cream sauce until they are fully coated.
Step 5 — 🥗🧀🌿

Plate your salad and garnish it with crumbled cojita cheese and fresh chopped cilantro.

A final fox tip

This dish is pleasant on the tongue and eye making it ideal for January dinner parties indoors. It's also a fun way to explore a different use for kohlrabi, a winter vegetable mostly consumed in its raw form or in stews. You can turn up the heat with more chili, or swap the cojita for feta cheese.