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–+ servings
Mexican Street Corn Salad

Mexican Street Corn Salad: Quick, Creamy, and Irresistibly Delicious

This Mexican Street Corn Salad is a quick, creamy dish perfect for summer cookouts, featuring fresh corn and zesty toppings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups corn (fresh or frozen) Charred for smoky flavor
  • 1/2 cup mayonnaise Can substitute Greek yogurt
  • 1/2 cup sour cream Vegan version can be used
  • 2 cloves garlic (minced) Adjust to taste
  • 2 tablespoons lime juice Freshly squeezed recommended
  • 1 teaspoon chili powder Adjust spice level to liking
  • 1 teaspoon smoked paprika Use regular paprika if preferred
  • 1/4 teaspoon cayenne pepper Optional for extra heat
  • 1 cup cotija cheese (crumbled) Feta can be substituted or omitted for vegan
  • 1/4 cup cilantro (chopped) Can substitute with parsley
  • to taste salt
  • to taste black pepper
Optional Garnishes
  • 1/4 cup extra cotija cheese For garnish
  • 1 teaspoon chili powder For garnish

Equipment

  • large skillet
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Char the corn by heating a skillet over medium-high heat and cooking corn for 5-7 minutes until golden brown.
  2. Prepare the dressing by whisking mayonnaise, sour cream, garlic, lime juice, chili powder, smoked paprika, and cayenne pepper in a large mixing bowl.
  3. Combine the ingredients by transferring the charred corn to the dressing bowl and mixing thoroughly.
  4. Add cheese and cilantro to the mixture, taste, and adjust seasoning with salt, pepper, and lime juice as necessary.
  5. Serve the salad in a bowl, garnishing with extra cotija cheese and chili powder. Enjoy warm, at room temperature, or chilled.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Salad can be made a day ahead for enhanced flavor.

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