Description
This Easy Mexican Street Corn Salad is a vibrant and flavorful side dish that combines sweet corn kernels with a creamy, tangy dressing seasoned with lime, chili powder, and garlic. Topped with fresh cilantro and crumbly cotija cheese, it captures the essence of classic Mexican street corn in a quick, no-cook salad perfect for any occasion.
Ingredients
Scale
Salad Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- Salt and pepper, to taste
Instructions
- Cook corn: If using fresh corn, boil the ears for 5 minutes to cook, then carefully cut the kernels off the cob. For frozen or canned corn, simply thaw or drain thoroughly to remove excess moisture.
- Mix dressing: In a large mixing bowl, combine the cooked corn kernels with mayonnaise, sour cream, lime juice, chili powder, garlic powder, and chopped cilantro. Stir well to ensure all the ingredients are evenly incorporated.
- Season: Add salt and pepper according to your taste. Mix again so the seasoning distributes throughout the salad evenly.
- Garnish: Sprinkle crumbled cotija cheese on top to add a tangy, creamy finish that complements the flavors beautifully.
- Serve: Serve the Mexican street corn salad immediately as a refreshing side dish or as a dip alongside crunchy tortilla chips for a snack.
Notes
- You can grill fresh corn before cutting the kernels for a smoky flavor.
- Substitute cotija cheese with feta if unavailable, though it will alter the taste slightly.
- Adjust chili powder to control the heat level according to preference.
- If you want a lighter version, swap sour cream and mayonnaise with Greek yogurt.
- The salad is best served fresh but can be refrigerated up to 1 day.
