Description
Mexican Street Corn Salad is a vibrant, creamy, and tangy side dish featuring sweet corn kernels blended with a zesty mixture of mayonnaise, sour cream, lime juice, and spices, topped with fresh cilantro and crumbly cotija cheese. Perfect for summer gatherings or as a flavorful accompaniment to Mexican-inspired meals.
Ingredients
Scale
Salad Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- Salt and pepper to taste
Instructions
- Prepare the Corn: If using fresh corn, grill it over medium heat until lightly charred for extra smoky flavor or boil it until tender. Then carefully cut the kernels off the cob using a sharp knife. If using frozen corn, thaw and drain any excess moisture.
- Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and garlic powder until smooth and well combined.
- Combine Salad Ingredients: Add the prepared corn kernels, chopped cilantro, and crumbled cotija cheese into the bowl with the dressing. Gently fold the ingredients together to evenly coat the corn without crushing it.
- Season: Taste the salad and season with salt and freshly ground black pepper as needed. Adjust lime juice or chili powder to your preference if desired.
- Serve: Chill the salad in the refrigerator for at least 10 minutes or serve at room temperature for optimal flavor. Enjoy as a refreshing side dish with tacos, grilled meats, or on its own.
Notes
- Grilling the corn adds a smoky depth but boiling works well for a tender texture.
- Cotija cheese can be substituted with feta in case it’s unavailable.
- For a spicier kick, add a pinch of cayenne pepper or diced jalapeños.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 2 days.
- Use fresh lime juice for the best citrus flavor rather than bottled lime juice.
