Mexican Street Corn Salad Recipe
This vibrant Mexican Street Corn Salad combines charred corn with a creamy, tangy dressing made from sour cream, mayonnaise, and lime juice, accented by spicy jalapeños, fresh cilantro, and crumbly cotija cheese. It’s a refreshing and flavorful side dish perfect for summer cookouts or as a zesty accompaniment to your favorite Mexican meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Corn and Vegetables
- 24 oz frozen corn
- 1 tablespoon olive oil
- ½ red onion, diced
- 2 jalapenos, seeded and diced
- 2–3 garlic cloves, minced
- 1 bunch cilantro, chopped
- ¼ cup sliced green onions
- ¼ cup cotija cheese
Dressing
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 2 limes, juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- ⅛ teaspoon ground cumin
Instructions
- Char the Corn: Heat a large skillet over high heat and add the olive oil. Cook the frozen corn in the skillet until it is nicely charred and browned, stirring occasionally to avoid burning. Once done, transfer the corn to a large bowl and let it cool slightly.
- Prepare the Dressing: In a separate bowl, whisk together sour cream, mayonnaise, lime juice, salt, black pepper, chili powder, and ground cumin until smooth. Taste the dressing and adjust seasoning if necessary.
- Combine Salad Ingredients: To the cooled charred corn, add the diced red onion, jalapeños, minced garlic, chopped cilantro, sliced green onions, and cotija cheese. Pour the dressing over the top and stir gently until all ingredients are well combined and evenly coated.
- Serve or Chill: The salad can be served immediately to enjoy the fresh flavors or refrigerated until ready to serve to allow the flavors to meld. It makes a refreshing and flavorful side dish.
Notes
- For extra heat, leave some of the jalapeño seeds in or add more jalapeños.
- Char the corn well for the best smoky flavor; you can also grill the corn instead of using a skillet if preferred.
- This salad can be made ahead and refrigerated for up to 24 hours; stir before serving.
- Substitute cotija cheese with feta for a similar salty tang if cotija isn’t available.
- Adjust lime juice and seasoning to your taste to balance creaminess and acidity.
Keywords: Mexican Street Corn Salad, Elote Salad, Corn Salad, Mexican Side Dish, Charred Corn Salad, Cotija Cheese Salad
Find it online: https://lucabites.com/mexican-street-corn-salad-recipe/
