Description
A colorful and tasty salad bringing together fresh flavors of sweet corn, creamy dressing, and spices, perfect for summer barbecues.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels (from about 6–8 ears of corn)
- 2 tablespoons unsalted butter or olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice (from 1–2 limes)
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1 small jalapeño, seeded and minced (optional, for heat)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat butter or olive oil in a large skillet or cast-iron pan over medium-high heat.
- Add corn kernels 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.
- In a large bowl, combine mayonnaise, sour cream or crema, 1/4 cup of cotija cheese, lime juice, chili powder, and smoked paprika (if using). Stir until well mixed and smooth.
- Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing mixture. Stir gently to coat all the corn.
- Taste and season with salt and freshly ground black pepper as needed.
- Transfer the Mexican street corn salad to a serving bowl. Garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and extra fresh cilantro before serving.
Notes
This salad is perfect served cold or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Mexican salad, corn salad, summer side dish, easy salad, vegetarian recipe