Description
This Mexican Street Corn Salad is a flavorful and easy-to-make side dish featuring charred corn kernels mixed with creamy mayo and sour cream, tangy lime juice, spicy jalapeño, and crumbled cotija cheese. Perfect for summer gatherings or as a vibrant accompaniment to grilled meats, this salad combines smoky, spicy, and fresh flavors in every bite.
Ingredients
Scale
Corn and Dressing
- 4 cups corn kernels (fresh, canned, or frozen)
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta cheese)
Herbs and Spices
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper (seeded and diced)
- 1 clove garlic (minced)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 lime (juiced)
- Salt and pepper to taste
Optional Toppings
- Additional crumbled cotija cheese
- Chopped cilantro
- Lime wedges
Instructions
- Char the Corn: Heat a skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are lightly charred and fragrant, about 5 to 7 minutes. This step enhances the flavor by adding a smoky element reminiscent of traditional grilled street corn.
- Combine Ingredients: In a large mixing bowl, add the cooked corn, olive oil, mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, diced jalapeño, minced garlic, chili powder, smoked paprika, and lime juice. Stir thoroughly until all ingredients are well incorporated, creating a creamy and flavorful salad base.
- Season to Taste: Taste the salad mixture and season with salt and pepper as desired. Adjust any other seasoning to balance flavors according to your preference.
- Garnish the Salad: Transfer the salad to a serving dish and garnish with extra crumbled cotija cheese, additional chopped cilantro, and lime wedges for an attractive presentation and added flavor.
- Serve and Enjoy: Serve the Mexican Street Corn Salad immediately for optimal freshness and texture. It pairs wonderfully as a side dish with Mexican or grilled dishes.
Notes
- Use fresh corn for best flavor, but canned or frozen corn works well in a pinch—just be sure to drain and dry canned corn before charring.
- Adjust the amount of jalapeño depending on your spice preference; removing seeds reduces heat.
- For a lighter version, substitute Greek yogurt for sour cream.
- Leftovers can be refrigerated in an airtight container for up to 2 days but are best eaten fresh.
- Adding a touch of honey can balance the heat if desired.
