Description
This vibrant Mexican Street Corn Salad combines sweet, charred corn kernels with a creamy, tangy dressing of mayonnaise, sour cream, and cotija cheese, laced with smoky spices and a fresh kick of jalapeño and lime. Perfect as a flavorful side dish or light snack, this salad offers the iconic tastes of Mexican street corn in a convenient, easy-to-make bowl.
Ingredients
Salad Ingredients
- 4 cups corn kernels (fresh, canned, or frozen)
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta cheese)
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper (seeded and diced)
- 1 clove garlic (minced)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 lime (juiced)
- Salt and pepper to taste
Optional Toppings
- Additional crumbled cotija cheese
- Chopped cilantro
- Lime wedges
Instructions
- Char the Corn: Heat a skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are lightly charred, about 5-7 minutes. This step brings out the smoky sweetness of the corn.
- Mix the Salad: In a large mixing bowl, combine the cooked corn kernels, olive oil, mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, diced jalapeño pepper, minced garlic, chili powder, smoked paprika, and lime juice. Mix until all ingredients are well combined and evenly coated.
- Season: Taste the salad and season with salt and pepper according to your preference. Adjust the seasoning as needed to balance the flavors.
- Garnish: Transfer the salad to a serving dish and garnish with additional crumbled cotija cheese, chopped cilantro, and lime wedges if desired for added flavor and presentation.
- Serve: Serve the Mexican Street Corn Salad immediately to enjoy the fresh and vibrant flavors at their best.
Notes
- You can use fresh, canned, or frozen corn based on availability; just ensure to drain canned or thaw frozen corn before cooking.
- For extra smokiness, try cooking the corn on a grill instead of a skillet.
- Adjust the amount of jalapeño to control the spice level.
- This salad is best served fresh but can be refrigerated for up to 1 day; stir well before serving.
- Substitute cotija cheese with feta if cotija is unavailable, though the flavor will slightly differ.
