Print

Irresistible Mexican Street Corn Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bold and creamy Mexican street corn salad made with sweet corn, tangy lime, cotija cheese, and warm spices for a vibrant and easy side dish perfect for gatherings or weeknight meals.

Ingredients

  • 4 cups corn kernels (fresh, grilled, or frozen and thawed)
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons chopped fresh cilantro
  • Salt to taste
  • Black pepper to taste

Instructions

  1. If using fresh corn, grill or sauté in a hot skillet for 8–10 minutes until lightly charred. If using frozen corn, thaw, pat dry, and cook briefly for added flavor.
  2. In a large bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, salt, and black pepper until smooth.
  3. Add the warm or cooled corn to the bowl and toss until evenly coated.
  4. Fold in the crumbled cotija cheese and chopped cilantro, reserving a small amount for garnish if desired.
  5. Taste and adjust seasoning, adding more lime juice or salt if needed.
  6. Garnish with extra cheese, cilantro, and a light sprinkle of chili powder before serving.

Notes

  • Canned corn can be used; drain, rinse, and sauté briefly to enhance flavor.
  • Add diced jalapeño for extra heat.
  • Feta cheese can substitute for cotija if needed.
  • Replace part of the mayonnaise with Greek yogurt for a lighter version.
  • Store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookedbymaya.com/irresistible-mexican-street-corn-salad-recipe/