Mexican Street Corn Salad
A vibrant and flavorful Mexican Street Corn Salad, perfect for summer, featuring charred corn, creamy dressing, and fresh herbs.
Ingredients
Main Ingredients
- 4 cups fresh or frozen corn kernels (about 6-8 ears of corn)
- 2 tablespoons unsalted butter or olive oil for cooking
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese plus more for garnish
- 2 tablespoons fresh lime juice (from 1-2 limes)
- 1/2 teaspoon chili powder plus more for garnish
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup finely chopped fresh cilantro plus more for garnish
- 1 small jalapeño seeded and minced (optional, for heat)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
Cooking the Corn
- Heat butter or olive oil in a large skillet or cast-iron pan over medium-high heat.
- Add corn kernels and cook for 5-7 minutes, stirring occasionally, until corn is tender and slightly charred.
- If using frozen corn, cook until heated through and lightly browned.
- Remove the skillet from heat and let the corn cool for a few minutes.
Assembling the Salad
- In a large bowl, combine mayonnaise, sour cream or crema, 1/4 cup cotija cheese, lime juice, chili powder, and smoked paprika (if using). Stir until well combined and smooth.
- Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing mixture. Stir gently to coat all the corn.
- Taste and season with salt and freshly ground black pepper as needed.
- Transfer the Mexican street corn salad to a serving bowl.
- Garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and extra fresh cilantro before serving.
- Serve immediately as a side dish, or chill for at least 30 minutes for flavors to meld.
Notes
If you want more tang, add lime a teaspoon at a time. Use frozen corn for better texture if summer corn is unavailable.