Mexican Street Corn Salad
A bright and creamy salad featuring charred corn, tangy dressing, and crumbled cotija, perfect for summer gatherings and easy meal prep.
Ingredients
For the salad
- 4 cups fresh or frozen corn kernels (about 6–8 ears fresh) Use fresh corn when in season, otherwise frozen is a great substitute.
- 2 tablespoons unsalted butter or olive oil Use butter for richness; oil for a dairy-free option.
- 1/2 cup mayonnaise Use full-fat mayo for creaminess.
- 1/4 cup sour cream or Mexican crema Crema is thinner and tangier.
- 1/4 cup crumbled cotija cheese Plus more for garnish or use feta as a substitute.
- 2 tablespoons fresh lime juice About 1–2 limes.
- 1/2 teaspoon chili powder Plus more for garnish.
- 1/4 teaspoon smoked paprika Optional, adds depth.
- 1/4 cup finely chopped fresh cilantro Plus more for garnish.
- 1 small jalapeño Seeded and minced (optional).
- Salt to taste Cotija is salty, so add carefully.
- Freshly ground black pepper to taste
Instructions
Cooking the Corn
- Heat a large skillet or cast-iron pan over medium-high heat and add the butter or oil.
- Add the corn kernels in a single layer and cook for 5–7 minutes, stirring occasionally, until the corn is tender and slightly charred.
- Remove the skillet from heat and let the corn cool for a few minutes.
Making the Dressing
- In a large bowl, whisk together mayonnaise, sour cream or crema, 1/4 cup cotija, lime juice, chili powder, and smoked paprika (if using) until smooth.
Combining the Salad
- Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing. Stir gently to coat all the corn.
- Taste and adjust seasoning with salt and freshly ground black pepper.
- Transfer the salad to a serving bowl and garnish with extra cotija, a sprinkle of chili powder, and additional cilantro.
- Serve immediately or chill for at least 30 minutes before serving.
Notes
Vegan option: swap mayonnaise and crema for vegan mayo. Store leftovers in an airtight container for 3–4 days. Avoid freezing the dressed salad.