Description
This vibrant Mexican Street Corn Salad features lightly charred corn kernels tossed in a creamy, tangy dressing made from mayonnaise, sour cream, and cotija cheese, enhanced with fresh cilantro, jalapeño, garlic, and zesty lime juice. Quick to prepare and bursting with flavors, it’s a perfect side dish for summer gatherings or a flavorful snack.
Ingredients
Scale
Main Ingredients
- 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)
- 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 Garnishes
- 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 develop a light char and a smoky aroma, about 5 to 7 minutes. This step imparts a roasted flavor that’s essential to the salad’s profile.
- Mix the Salad: In a large mixing bowl, combine the warm, charred corn with olive oil, mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, diced jalapeño, minced garlic, chili powder, smoked paprika, and freshly squeezed lime juice. Stir well until all ingredients are evenly incorporated.
- Season to Taste: Taste the mixture and season with salt and freshly ground black pepper according to your preference. Adjust the seasoning carefully to balance the creaminess with the spices and acidity.
- Garnish and Serve: Transfer the salad to a serving dish. Garnish with extra crumbled cotija cheese, chopped cilantro, and lime wedges if desired, adding visual appeal and extra bursts of flavor.
- Enjoy Immediately: Serve the Mexican Street Corn Salad fresh to enjoy the combination of warm, charred corn with the cool, creamy dressing at its best. It pairs beautifully with grilled meats or as a standalone snack.
Notes
- Using fresh corn kernels is ideal for the best flavor, but canned or frozen corn works well when fresh is unavailable.
- For milder heat, remove jalapeño seeds completely; for extra spice, leave some seeds in.
- Cotija cheese can be substituted with feta if cotija is not accessible, though the flavor will be slightly different.
- The salad is best enjoyed immediately but can be refrigerated for up to 1 day; the corn texture becomes softer and flavors meld over time.
- Adding a dash of hot sauce or a sprinkle of extra chili powder can enhance the heat level if desired.
