Description

Enjoy the flavors of Mexican street corn in this easy-to-make and delicious salad. Charred corn kernels are tossed with a creamy blend of mayonnaise, sour cream, and spices, then topped with cotija cheese and fresh cilantro. Perfect as a side dish or taco topping!

Ingredients

Corn:

4 cups corn kernels (fresh, frozen, or canned)
1 tablespoon olive oil

Dressing:

1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons fresh lime juice
1/2 cup cotija cheese (crumbled)
1/4 cup chopped cilantro
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and black pepper to taste
Diced jalapeño or hot sauce (optional)

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Instructions

Cook Corn: Heat olive oil in a large skillet over medium-high heat. Add the corn and cook for 5–7 minutes until lightly charred. Cool slightly.
Prepare Dressing: In a bowl, whisk together mayonnaise, sour cream, lime juice, spices, salt, and pepper. Add corn, cotija cheese, and cilantro. Mix well.
Adjust Seasoning: Taste and adjust seasoning. Add jalapeño or hot sauce for extra heat. Serve chilled or at room temperature.

Notes

If using frozen corn, thaw before cooking.
This salad can be made ahead and stored in the refrigerator for up to 2 days.
Great as a side dish or taco topping.