Description
This Mexican Street Corn Salad is a fresh, creamy, and tangy side dish featuring sweet corn, zesty lime, spicy chili powder, and crumbled cotija cheese. Perfect as a quick salad to accompany grilled meats or as a flavorful addition to any Mexican-inspired meal.
Ingredients
Scale
Corn
- 4 cups corn kernels (fresh or frozen)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
Mix-ins
- 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, grill or boil the ears until cooked, then carefully cut the kernels off the cob. If using frozen corn, thaw completely and drain.
- 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 corn kernels, chopped cilantro, and crumbled cotija cheese into the bowl with the dressing. Gently stir everything together to evenly coat the corn with the creamy dressing.
- Season: Taste the salad and season with salt and freshly ground black pepper as desired to enhance the flavors.
- Serve: Serve the Mexican Street Corn Salad chilled or at room temperature as a vibrant and delicious side dish.
Notes
- For extra smokiness, grill fresh corn before cutting off the kernels.
- Cotija cheese can be substituted with feta if unavailable.
- This salad can be made a few hours ahead and refrigerated to let flavors meld.
- Adjust chili powder to control the spiciness according to your preference.
- Leftovers store well in an airtight container in the refrigerator for up to 2 days.
