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Amazing Mexican Street Corn Salad Recipe

Amazing Mexican Street Corn Salad Recipe
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★★★★★

5 from 15 reviews

This Amazing Mexican Street Corn Salad is a vibrant, creamy, and flavorful side dish featuring charred corn kernels mixed with a tangy, spicy dressing made from mayonnaise, sour cream, cotija cheese, lime juice, and fresh cilantro. Perfect for summer cookouts or casual dinners, it combines smoky, fresh, and zesty elements that capture the essence of traditional Mexican street corn in an easy-to-serve salad form.

Ingredients

Scale

Corn

  • 4 cups fresh or frozen corn kernels (from about 6–8 ears of corn)
  • 2 tablespoons unsalted butter or olive oil

Dressing & Seasonings

  • 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

  1. Cook 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 the corn is tender and slightly charred. If using frozen corn, cook until heated through and lightly browned.
  2. Cool the Corn: Remove the skillet from heat and let the corn cool for a few minutes to prevent wilting the dressing ingredients.
  3. Prepare the Dressing: In a large bowl, combine mayonnaise, sour cream or crema, 1/4 cup crumbled cotija cheese, fresh lime juice, chili powder, and smoked paprika if using. Stir these ingredients thoroughly until the mixture is smooth and well combined.
  4. Combine Corn and Dressing: Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing bowl. Gently fold everything together until all the corn is evenly coated with the dressing.
  5. Season: Taste the salad and season with salt and freshly ground black pepper as needed. Be cautious with salt since cotija cheese already contributes saltiness.
  6. Garnish and Serve: Transfer the salad to a serving bowl. Garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and extra cilantro leaves for a fresh finish.
  7. Chill or Serve: Serve immediately for a warm, fresh experience, or chill the salad for at least 30 minutes to allow the flavors to meld beautifully.

Notes

  • If using frozen corn, thaw it before cooking or cook directly in the pan until browned and heated through.
  • The jalapeño is optional and can be adjusted or omitted for less heat.
  • For a dairy-free version, substitute mayonnaise and crema with vegan counterparts and omit cotija cheese or replace with a vegan cheese alternative.
  • Smoked paprika adds a subtle smokiness but can be omitted if unavailable.
  • Garnishes add visual appeal and extra flavor when serving.

Nutrition

Keywords: Mexican street corn salad, elote salad, corn salad recipe, side dish, summer salad, easy Mexican recipes

Find it online: https://thedishspot.com/amazing-mexican-street-corn-salad-recipe/