If you’re craving a burst of vibrant flavors and a delightful twist on classic corn dishes, this Mexican Street Corn Salad Recipe is an absolute must-try. Combining sweet corn with tangy lime, creamy mayonnaise, and that perfect hint of chili powder, every bite sings with freshness and a hint of smoky charm. It’s the kind of salad that effortlessly brightens up any meal, whether served as a side or even a light snack. Trust me, this recipe captures the fun and flavor of authentic Mexican street food in a bowl, making it a guaranteed crowd-pleaser at your next gathering.
Ingredients You’ll Need
This Mexican Street Corn Salad is all about simplicity and balance. Each ingredient brings its own special twist, contributing layers of creamy, tangy, and mildly spicy notes that make this salad stand out. Ready to gather your kitchen staples? Let’s dive in!
- 4 cups corn kernels (fresh or frozen): The star of the dish, providing natural sweetness and a satisfying crunch.
- 1/2 cup mayonnaise: Adds a rich, creamy texture that binds the salad together beautifully.
- 1/4 cup sour cream: Offers a tangy depth that keeps the flavors lively and fresh.
- 2 tablespoons lime juice: Brightens up the salad with a zesty punch to perfectly complement the sweetness of the corn.
- 1 teaspoon chili powder: Brings just the right amount of warmth and spice, creating that iconic Mexican street flavor.
- 1/2 teaspoon garlic powder: Adds subtle savory notes to balance the dish without overpowering it.
- 1/4 cup fresh cilantro, chopped: A fresh herbaceous touch that enhances color and flavor vibrancy.
- 1/4 cup cotija cheese, crumbled: This salty, crumbly cheese rounds out the flavors with its distinctive tang.
- Salt and pepper to taste: The finishing touch to bring all the ingredients into perfect harmony.
How to Make Mexican Street Corn Salad Recipe
Step 1: Prepare the Corn
If you’re using fresh corn, grilling or boiling it first adds a wonderful smoky or tender element before cutting the kernels off the cob. Frozen corn works beautifully, too—just thaw it first for the best texture. This simple prep makes all the difference in the final salad’s mouthfeel.
Step 2: Mix the Creamy Base
In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder, and garlic powder. Whisk these ingredients well until smooth and perfectly combined. This creamy base is what gives the salad its irresistible tang and spice balance.
Step 3: Combine the Ingredients
Gently fold in the corn kernels, chopped cilantro, and crumbled cotija cheese. Stir just enough to coat everything evenly without mashing the corn—keeping those kernels intact ensures a great bite every time.
Step 4: Season to Taste
Now it’s time to add salt and pepper. Tasting as you go here is key; you want to highlight the natural sweetness of the corn and the brightness of the lime without letting any seasoning overpower the salad’s vibrant flavors.
Step 5: Chill or Serve at Room Temperature
You can serve this salad immediately for a fresh and lively taste, or chill it in the refrigerator to let the flavors meld beautifully. Both ways are delicious, so feel free to choose based on your timing and preference.
How to Serve Mexican Street Corn Salad Recipe
Garnishes
Adding a few extra garnishes can elevate the presentation and flavor profile. Consider sprinkling a little extra cotija cheese, a dash of chili powder, or a handful of freshly chopped cilantro on top. A wedge of lime on the side also invites everyone to add an extra citrus twist.
Side Dishes
This salad pairs wonderfully with grilled meats like steak, chicken, or fish, making it a perfect companion for summer barbecues. It also complements Mexican staples such as tacos or quesadillas by adding a creamy, cooling contrast to spicy mains.
Creative Ways to Present
For a fun party idea, serve the salad scooped into individual mini bell peppers or halved avocados for bite-sized delights. You can also use it as a topping for nachos or inside warm tortillas to create a flavorful street-style corn wrap.
Make Ahead and Storage
Storing Leftovers
This salad holds up nicely in the fridge for up to three days. Store it in an airtight container to keep the flavors fresh and the texture crisp. Before serving leftovers, give the salad a gentle stir and adjust seasoning if needed.
Freezing
Because of the creamy base and fresh cilantro, freezing is not recommended for this Mexican Street Corn Salad Recipe. The texture and flavor can change unfavorably once thawed.
Reheating
This dish is best enjoyed cold or at room temperature, so reheating is unnecessary. If you prefer it warmer, allow it to sit out for a bit or briefly warm it gently without microwave use to avoid breaking the creamy texture.
FAQs
Can I use canned corn instead of fresh or frozen?
While canned corn is more convenient, it’s often softer and less sweet than fresh or frozen varieties. If using canned, drain it well and consider roasting or grilling to add some extra flavor and texture.
Is there a dairy-free version of this salad?
Absolutely! You can substitute mayonnaise with vegan mayo and use a dairy-free sour cream alternative. For the cheese, nutritional yeast or vegan cheese works well to mimic the savory bite of cotija.
How spicy is the chili powder in this recipe?
The chili powder adds mild warmth and smokiness without overwhelming heat. If you like it spicier, feel free to increase the amount or add a pinch of cayenne pepper.
Can this salad be made ahead for a party?
Yes, it’s perfect for making a few hours in advance. Just give it a toss before serving. Avoid prepping it too far ahead if you want the cilantro to stay bright and fresh.
What is the best way to cut corn off the cob?
Stand the corn vertically on a sturdy cutting board and use a sharp knife to slice downward, close to the cob, removing kernels in one clean motion. Having a bundt pan or bowl underneath helps catch the kernels as they fall.
Final Thoughts
There’s something truly magical about this Mexican Street Corn Salad Recipe that makes it a timeless favorite. It’s simple, flavorful, and versatile enough to brighten up any meal or occasion. I hope you enjoy making it just as much as I enjoy sharing it, and that it brings a little fiesta of flavor to your table every time you serve it.
Print
Mexican Street Corn Salad Recipe
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and creamy Mexican Street Corn Salad featuring grilled or boiled corn kernels mixed with mayo, sour cream, lime juice, chili powder, garlic powder, fresh cilantro, and tangy cotija cheese. Perfect as a flavorful side dish for summer gatherings or Mexican-inspired meals.
Ingredients
Corn Salad
- 4 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- Salt and pepper to taste
Instructions
- Prepare the Corn: If using fresh corn, either grill the ears until slightly charred or boil them until tender. Then, carefully cut the kernels off the cob using a sharp knife.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and garlic powder until smooth and well combined.
- Combine Ingredients: Add the prepared corn kernels, chopped cilantro, and crumbled cotija cheese to the bowl with the dressing. Stir gently to ensure all ingredients are evenly coated without mashing the corn.
- Season: Taste the salad and add salt and pepper as needed to balance the flavors.
- Serve: Chill the salad in the refrigerator for at least 30 minutes or serve immediately at room temperature for best flavor. This salad pairs excellently with grilled meats or as a standalone side dish.
Notes
- For a smoky flavor, grilling the corn is preferred over boiling.
- Cotija cheese can be substituted with feta if unavailable.
- Adjust chili powder quantity to control the heat level.
- Best served fresh but can be stored in the refrigerator for up to 2 days.
- Adding diced jalapeño can give an extra kick if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling and No-Cook
- Cuisine: Mexican
