Mexican Street Corn Salad (Printable Version)
Charred corn, creamy cotija, lime, cilantro, and spice create a vibrant, crowd-pleasing summer side.
# What You'll Need:
→ Main Ingredients
01 -
4 cups fresh corn kernels or frozen corn kernels (from 6 to 8 ears)
02 -
2 tablespoons unsalted butter or olive oil
→ Dressing and Garnishes
03 -
1/2 cup mayonnaise
04 -
1/4 cup sour cream or Mexican crema
05 -
1/4 cup cotija cheese, crumbled, plus more for garnish
06 -
2 tablespoons freshly squeezed lime juice (from 1 or 2 limes)
07 -
1/2 teaspoon chili powder, plus more for garnish
08 -
1/4 teaspoon smoked paprika, optional
09 -
1/4 cup fresh cilantro, finely chopped, plus more for garnish
10 -
1 small jalapeño, seeded and minced, optional
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Step-by-Step Guide:
01 -
Melt butter or warm olive oil in a large skillet or cast-iron pan over medium-high heat. Add corn kernels and sauté for 5 to 7 minutes, stirring occasionally, until tender and slightly charred. If using frozen corn, cook until heated through and lightly browned.
02 -
Remove pan from heat and allow corn to cool for several minutes to avoid curdling the dressing.
03 -
In a large mixing bowl, stir together mayonnaise, sour cream or crema, 1/4 cup crumbled cotija cheese, lime juice, chili powder, and smoked paprika if using, until well combined and smooth.
04 -
Add the cooled corn, chopped cilantro, and minced jalapeño if using to the bowl with the dressing. Stir gently to ensure all corn is evenly coated.
05 -
Taste, then add salt and freshly ground black pepper as needed. Use caution with additional salt since cotija cheese is naturally salty.
06 -
Transfer salad to a serving bowl. Garnish with extra crumbled cotija cheese, a sprinkle of chili powder, and more fresh cilantro. Serve immediately or chill for at least 30 minutes to allow flavors to meld.
# Additional Notes:
01 -
To maximize flavor, slightly charring corn enhances its natural sweetness and adds a smoky depth to the dish.