Description
This vibrant Mexican Street Corn Salad is a deliciously creamy and tangy side dish featuring charred corn kernels, tangy cotija cheese, fresh cilantro, and a hint of spice from jalapeño and chili powder. Ready in just 20 minutes, it’s perfect for BBQs, weeknight dinners, or as a flavorful accompaniment to your favorite Mexican dishes.
Ingredients
Scale
Corn 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 and begin to brown in spots, about 5 to 7 minutes. This step adds a smoky flavor and texture to the salad.
- Mix the Salad: In a large mixing bowl, combine the charred corn kernels with olive oil, mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, diced jalapeño pepper, minced garlic, chili powder, smoked paprika, and lime juice. Stir well until all ingredients are evenly mixed and creamy.
- Season to Taste: Taste the salad mixture and season with salt and pepper according to your preference. Adjust any other seasonings if needed to balance flavors.
- Garnish and Serve: Transfer the salad to a serving dish and garnish with additional crumbled cotija cheese, chopped cilantro, and lime wedges for extra flavor and presentation.
- Enjoy: Serve the Mexican Street Corn Salad immediately while the flavors are fresh and vibrant. It pairs wonderfully as a side dish for grilled meats, tacos, or as a standalone appetizer.
Notes
- You can use fresh, canned, or frozen corn kernels for this recipe. If using canned or frozen, drain and pat dry before cooking.
- For extra heat, leave some jalapeño seeds in or add a dash of hot sauce.
- The salad can be refrigerated for up to 2 days; however, it’s best enjoyed fresh while the corn retains some of its charred texture.
- Substitute cotija cheese with feta if cotija is unavailable, though the flavor will be slightly different.
- Use a cast iron or nonstick skillet for best charring results.
