Description
This vibrant Mexican Street Corn Salad is a deliciously smoky and creamy dish featuring charred corn kernels mixed with a zesty dressing of mayonnaise, sour cream, garlic, lime, and spices. Topped with crumbled cotija cheese and fresh cilantro, it’s a perfect side dish bursting with unforgettable flavors.
Ingredients
Scale
Salad Ingredients
- 4 cups corn kernels (fresh or frozen, about 5–6 ears of corn)
- 2 tablespoons butter
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese (or feta if unavailable)
- 1 garlic clove, minced
- Juice of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ cup chopped fresh cilantro
- Salt and black pepper, to taste
- Optional: pinch of cayenne pepper for extra heat
Instructions
- Prepare the Corn: If using fresh corn, cut the kernels off the cob using a corn stripper tool for ease. For frozen corn, ensure it is fully thawed and patted dry to remove excess moisture.
- Char the Corn: Heat a large skillet over medium-high heat and melt the butter. Add the corn kernels and cook for 5–7 minutes, stirring occasionally, until the kernels develop a golden-brown char, which creates the signature smoky flavor of the salad.
- Make the Dressing: While the corn cools slightly, combine mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and a pinch of cayenne pepper if using, in a large mixing bowl. Mix thoroughly to create a creamy, flavorful dressing.
- Toss the Salad: Add the slightly cooled charred corn to the dressing. Stir gently until each corn kernel is well coated. Fold in the crumbled cotija cheese and chopped fresh cilantro, ensuring even distribution.
- Serve and Garnish: Transfer the salad to a serving bowl and garnish with additional cotija cheese and a sprinkle of chili powder. Finish with a final squeeze of fresh lime juice just before serving to brighten up the flavors.
Notes
- Using fresh corn yields the best flavor, but frozen corn works well when thawed and dried.
- Adjust chili powder and cayenne pepper according to your heat preference.
- Cotija cheese can be substituted with feta for a similar salty tang.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Add chopped jalapeño for extra spice if desired.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican Street Corn Salad, Elote Salad, Charred Corn Salad, Cotija Cheese Salad, Summer Side Dish
