Description
This Amazing Mexican Street Corn Salad combines charred corn kernels with a creamy, tangy dressing made from mayonnaise, sour cream, cotija cheese, and fresh lime juice. Enhanced with chili powder, smoked paprika, cilantro, and optional jalapeño heat, this vibrant salad is perfect as a flavorful side dish that captures the essence of traditional Mexican street food in a bowl.
Ingredients
Scale
Salad Base
- 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)
Mix-ins and Garnishes
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1 small jalapeño, seeded and minced (optional)
- 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 the 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 prevent the dressing from melting and to allow flavors to blend better.
- Prepare the Dressing: In a large bowl, whisk together 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 smooth and well combined.
- Combine Corn and Dressing: Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing mixture. Stir gently to coat all the corn evenly with the creamy dressing.
- Adjust Seasoning: Taste the salad and season with salt and freshly ground black pepper as needed. Keep in mind that cotija cheese is salty, so add salt cautiously to avoid overpowering the flavors.
- 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 vibrant color and flavor.
- Serve or Chill: Serve immediately as a side dish for maximum freshness, or chill for at least 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- Using fresh corn will provide the best flavor, but frozen corn is a convenient and tasty alternative.
- For more heat, leave some seeds in the jalapeño or add extra chili powder.
- Mexican crema can be substituted with sour cream if unavailable.
- This salad pairs well with grilled meats, tacos, or as part of a summer barbecue spread.
- Leftovers can be stored covered in the refrigerator for up to 2 days but are best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn salad, elote salad, corn salad, side dish, Mexican cuisine, cotija cheese, creamy corn salad, easy Mexican recipe
