Description
This Mexican Street Corn Salad is a vibrant, creamy dish featuring sweet corn combined with zesty lime, smoky chili powder, and crumbled cotija cheese. A perfect side or snack, it offers a fresh twist on classic Mexican elote, easily prepared in just 10 minutes and served chilled or at room temperature.
Ingredients
Scale
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
Add-ins
- 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, either grill or boil the ears of corn until tender and lightly charred for extra flavor. Allow to cool slightly and carefully cut the kernels off the cob. If using frozen corn, thaw completely before use.
- Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and garlic powder until the mixture is smooth and well combined.
- Combine Ingredients: Add the prepared corn kernels, chopped cilantro, and crumbled cotija cheese to the bowl with the dressing. Gently fold everything together to evenly coat the corn with the creamy, spiced mixture.
- Season to Taste: Add salt and freshly ground black pepper to your preference, stirring gently once more to incorporate.
- Serve: This salad can be enjoyed immediately, served chilled if preferred, or at room temperature as a flavorful and refreshing side dish.
Notes
- Grilling the corn imparts a smoky flavor that enhances the salad but boiling is a quicker alternative.
- The cotija cheese can be substituted with feta cheese if unavailable, though this will slightly alter the taste.
- Adjust the amount of chili powder to control the heat level as desired.
- For a lighter version, substitute the mayonnaise and sour cream with Greek yogurt.
- This salad can be made a few hours ahead and refrigerated to allow flavors to meld.
