Make this creamy, zesty Mexican Street Corn Salad quickly. It captures the authentic flavor of street corn and works well as a side dish for BBQs or weeknight meals.
Author:ellievance
Prep Time:15 min
Cook Time:5 min
Total Time:20 min
Yield:6 servings 1x
Category:Side Dish
Method:Mixing
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
4 cups corn kernels (fresh, frozen, or canned, drained)
1/2 cup mayonnaise
1/2 cup sour cream or Mexican crema
1/2 cup Cotija cheese, crumbled (or feta as a substitute)
1/4 cup fresh lime juice
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and minced (optional, for heat)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional: Extra chili powder or TajÃn for topping
Instructions
If using frozen corn, thaw it completely. If using fresh corn, you can char it in a dry skillet over medium-high heat until lightly browned in spots, about 5-7 minutes. If using canned corn, drain it well.
In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper. Whisk until the dressing is smooth.
Add the corn, chopped red onion, cilantro, and minced jalapeño (if using) to the dressing mixture. Stir gently to coat all the ingredients evenly.
Fold in half of the crumbled Cotija cheese.
Taste the salad and adjust seasoning, adding more salt or lime juice if needed.
Cover the bowl and chill the salad for at least 30 minutes before serving to allow the flavors to combine.
Before serving, sprinkle the remaining Cotija cheese and a light dusting of chili powder or TajÃn over the top. Serve cold or at room temperature.
Notes
For a smoky flavor without grilling, add 1/4 teaspoon of smoked paprika to the dressing mixture.
This salad is excellent served with tortilla chips as a dip.
If you are planning meals, this recipe works well with general meal planning strategies for easy side dishes.