Description
A vibrant and creamy Mexican Street Corn Salad that combines fresh or grilled corn kernels with a tangy lime dressing, chili powder, and crumbled cotija cheese. Perfect as a refreshing side dish or a flavorful addition to any meal.
Ingredients
Corn
- 4 cups corn kernels (fresh or frozen)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
Additional Ingredients
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- Salt and pepper to taste
Instructions
- Prepare the Corn: If using fresh corn, grill or boil the corn, then carefully cut the kernels off the cob. If using frozen corn, thaw it before proceeding.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and garlic powder until smooth and well combined.
- Combine Ingredients: Add the corn kernels, chopped cilantro, and crumbled cotija cheese to the bowl with the dressing. Stir gently to evenly coat the corn and mix all ingredients together.
- Season: Taste the salad and season with salt and pepper as desired, adjusting for your preference.
- Serve: Chill the salad in the refrigerator or serve immediately at room temperature for best flavor.
Notes
- The salad can be served chilled or at room temperature depending on preference.
- Fresh grilled corn adds a smoky flavor, but boiled or frozen corn works well too.
- Cotija cheese can be substituted with feta for a similar tangy taste.
- Adjust chili powder to control the amount of heat in the salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
