Name: Amazing Mexican Street Corn Salad Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Mexican
Ingredients: 4 cups fresh or frozen corn kernels (from about 6-8 ears of corn); 2 tablespoons unsalted butter or olive oil; 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

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Introduction

Mexican Street Corn Salad is a vibrant and flavorful dish that captures the essence of classic street corn in an easy-to-eat form. Creamy, tangy, and with a hint of spice, this salad is perfect as a side for any summer meal or barbecue.

The image shows a close-up of a bowl filled with creamy corn salad. The base layer is bright yellow corn kernels, looking juicy and soft. On top of the corn is a thick layer of white creamy sauce, spread evenly but with some texture showing. The salad is sprinkled with a reddish-brown spice powder and small green herb leaves scattered across, adding color contrast. The bowl is white, and the background is a white marbled surface that highlights the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: 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 tender and slightly charred. For frozen corn, cook until heated through and lightly browned.
Step 2: Remove the skillet from heat and let the corn cool for a few minutes.
Step 3: In a large bowl, combine mayonnaise, sour cream or crema, 1/4 cup cotija cheese, lime juice, chili powder, and smoked paprika if using. Stir until well combined and smooth.
Step 4: Add the cooled corn, chopped cilantro, and minced jalapeño if using to the dressing. Stir gently to coat all the corn evenly.
Step 5: Taste and season with salt and freshly ground black pepper as needed. Remember that cotija cheese is salty, so add salt cautiously.
Step 6: Transfer the salad to a serving bowl. Garnish with extra crumbled cotija cheese, a sprinkle of chili powder, and additional fresh cilantro.
Step 7: Serve immediately as a side dish or chill for at least 30 minutes to allow flavors to meld.

Tips & Variations

For a smoky depth, use smoked paprika or add a dash of chipotle powder to the dressing.
If cotija cheese is unavailable, feta can be a good substitute though it has a stronger flavor.
Roast fresh corn on the grill for extra charred flavor before cutting off the kernels.
Adjust the heat by adding more jalapeño or a pinch of cayenne pepper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may become creamier as it sits. Reheat briefly in a skillet if you prefer it warm, or enjoy cold straight from the fridge.

How to Serve

A close-up view of a white bowl filled with creamy corn salad sitting on a white marbled surface. The salad has several layers: yellow corn kernels as the base, topped with a smooth, white creamy sauce that coats the corn evenly. Scattered on top are small green herb leaves and a dusting of reddish-brown spice or seasoning, adding color contrast and texture. The dish looks fresh and rich with a mix of smooth and slightly textured elements, and the bowl is filled nearly to the top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn for this salad?

While fresh or frozen corn is preferred for the best texture and flavor, rinsed canned corn can be used in a pinch. Be sure to drain it well before cooking to remove excess moisture.

Is this salad suitable for vegans?

This recipe includes mayonnaise, sour cream, and cotija cheese, which are not vegan. However, you can substitute plant-based mayonnaise and sour cream, and omit or replace cotija cheese with a vegan alternative.