Amazing Mexican Street Corn Salad Recipe
This Amazing Mexican Street Corn Salad is a vibrant and flavorful dish featuring charred corn tossed in a creamy mixture of mayonnaise, sour cream, and tangy lime juice, accented with cotija cheese, fresh cilantro, and a hint of chili powder for mild heat. Perfect as a side dish or party favorite, it brings the classic flavors of Mexican street corn into a convenient, easy-to-serve salad format.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes (plus optional chilling time of 30 minutes)
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Corn and Cooking Fat
- 4 cups fresh or frozen corn kernels (from about 6–8 ears of corn)
- 2 tablespoons unsalted butter or olive oil
Dressing
- 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)
Add-ins and Seasonings
- 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
- 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 corn is tender and slightly charred. If using frozen corn, cook until heated through and lightly browned.
- Cool the corn: Remove the skillet from heat and let the corn cool for a few minutes to avoid curdling the dressing.
- Prepare the dressing: In a large bowl, combine mayonnaise, sour cream or Mexican crema, 1/4 cup cotija cheese, lime juice, chili powder, and smoked paprika if using. Stir until the mixture is well combined and smooth.
- Mix the salad: Add the cooked corn, chopped cilantro, and minced jalapeño if using to the dressing. Stir gently to coat all the corn evenly with the creamy dressing.
- Season the salad: Taste and season the salad with salt and freshly ground black pepper as needed. Since cotija cheese is salty, add salt cautiously to avoid oversalting.
- Garnish and serve: Transfer the salad to a serving bowl and garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and extra fresh cilantro for an appealing presentation.
- Chill or serve immediately: Serve the Mexican street corn salad immediately as a side dish, or chill it for at least 30 minutes to allow the flavors to meld together beautifully.
Notes
- For extra heat, leave some jalapeño seeds in or add a pinch of cayenne pepper to the dressing.
- If cotija cheese is unavailable, feta cheese can be used as a substitute, though the flavor will vary slightly.
- This salad is best served fresh but can be refrigerated for up to 2 days.
- Consider grilling the corn ears before cutting kernels for a smokier flavor instead of using a skillet.
- Adjust the lime juice and chili powder according to your taste preference.
Keywords: Mexican street corn salad, elote salad, corn salad, cotija cheese, jalapeño, lime, chili powder, creamy corn salad, Mexican side dish
