Mexican Street Corn Salad
What makes Mexican street corn salad so special is its versatility and comfort factor. It's budget-friendly, easy to throw together, and can be served chilled or at room temperature, perfect for those busy days when you need a quick yet tasty dish.
Equipment
- Large skillet or grill pan
- Sharp Knife
- Mixing Bowl
- Measuring Spoons and Cups
- Chopping board
- Tongs or spoon
Ingredients
For the Salad:
- 4 cups fresh corn kernels about 4-5 ears of corn, or 2 bags of frozen corn
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese or feta if you can’t find cotija
- 1 tablespoon fresh lime juice about 1 lime
- 1 tablespoon chili powder adjust to your spice preference
- 1/4 cup fresh cilantro chopped
- Salt and pepper to taste
Optional Toppings:
- Extra cotija cheese for garnish
- Hot sauce or chili powder for extra spice
- Sliced jalapeños for heat if desired
Instructions
Char the Corn
- Heat a large skillet or grill pan over medium-high heat. Once hot, add the corn (fresh or frozen). If using fresh corn, you can also grill it for extra smoky flavor.
- Cook the corn for about 7-10 minutes, stirring occasionally, until the kernels are slightly charred and tender. You want a nice golden-brown color—don’t rush this step! The char adds that irresistible smoky flavor.
- Pro tip: If using fresh corn on the cob, grill it whole first, then cut off the kernels. The grill marks add even more flavor!
Mix the Dressing
- While the corn is cooking, in a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper.
- Taste and adjust seasoning if needed. You can add more lime for extra zing or chili powder if you like it spicy!
- Pro tip: For a smoother dressing, make sure to whisk everything thoroughly to avoid lumps from the sour cream or mayo.
Combine Corn and Dressing
- Once the corn is done, let it cool slightly before adding it to the bowl with the dressing. You don’t want the hot corn to melt the mayo and sour cream!
- Add the crumbled cotija cheese and chopped cilantro.
- Gently toss everything together until the corn is well coated in the creamy dressing.
- Pro tip: Be patient while stirring, this is where the magic happens! The flavors meld together beautifully.
Taste and Adjust
- Give the salad a quick taste. This is your chance to add extra lime juice, salt, or chili powder.
- If you like extra heat, feel free to drizzle some hot sauce on top or add sliced jalapeños.
Serve and Enjoy
- Transfer the salad to a serving bowl and garnish with extra cotija cheese, cilantro, or even a sprinkle of chili powder if you like it extra spicy.
- Serve immediately or chill in the fridge for up to an hour.
- Enjoy as a side dish or snack, it’s great with grilled meats, tacos, or on its own!
Notes
Estimated Nutritional Value (per serving)
- Calories: 220–250
- Protein: 5g
- Fat: 17g
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 5g
- Sodium: 250mg–300mg
- Cholesterol: 20mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.