Description
This Mexican Street Corn Salad is a vibrant and flavorful side dish featuring charred corn tossed with a creamy, tangy dressing made from mayonnaise, heavy cream, and lime juice, enhanced with spices like chipotle chili powder and cumin. Garnished with crumbled Cotija cheese, cilantro, and optional jalapeno for a hint of heat, this salad is perfect served slightly warm, at room temperature, or cold, making it a versatile accompaniment to any Mexican-inspired meal.
Ingredients
Scale
Corn and Seasonings
- 4 cups frozen corn (thawed)
- 1 tablespoon salted butter
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Vegetables and Herbs
- 1/2 red onion (diced)
- 1/3 bunch cilantro (chopped)
- 1 jalapeno (seeded and diced, optional)
- 1 lime (juiced)
Cheese
- 1/2 cup Cotija cheese (crumbled)
Mexican Crema Dressing
- 1/2 cup mayonnaise
- 1/2 cup heavy cream
- 1 tablespoon lime juice
- 1/4 teaspoon chipotle chili powder
- 1/8 teaspoon salt
Instructions
- Prepare the Mexican Crema: In a medium bowl, whisk together mayonnaise, heavy cream, lime juice, chipotle chili powder, and salt. Cover the bowl with plastic wrap and refrigerate until ready to mix with the corn.
- Char the Corn: Heat a large nonstick skillet over medium-high heat. Add the thawed corn and butter, stirring well to combine. Cook, stirring frequently, until the corn is nicely charred and browned in spots, developing a smoky flavor.
- Cool the Corn: Transfer the charred corn to a bowl and let it cool for about 10 minutes, stirring occasionally to ensure it cools evenly.
- Combine Salad Ingredients: Add the ground cumin, chipotle chili powder, black pepper, salt, diced red onion, chopped cilantro, crumbled Cotija cheese, juice from one lime, and the diced jalapeno (if using) to the cooled corn. Stir to combine thoroughly.
- Add the Mexican Crema: Stir in 1/3 to 1/2 cup of the prepared Mexican Crema dressing into the corn mixture until well coated and creamy.
- Garnish and Serve: Top the salad with additional Cotija cheese and chopped cilantro. Serve the Mexican Street Corn Salad slightly warm, at room temperature, or cold depending on your preference.
Notes
- Use frozen corn thawed to save time; fresh grilled corn can be substituted.
- Adjust the amount of chipotle chili powder for desired spice level.
- Jalapeno is optional; omit or substitute with milder peppers for less heat.
- Mexican Crema can be made ahead and stored refrigerated for up to 2 days.
- Great as a side dish or topping for tacos and grilled meats.
