Mexican Street Corn Salad
A vibrant salad combining sweet corn with a creamy dressing, cotija cheese, and fresh herbs, perfect for gatherings.
Ingredients
Main Ingredients
- 4 ears Sweet corn (fresh or frozen) Use fresh corn for the best flavor.
- 1/2 cup Mayonnaise Forms the creamy foundation of the dressing.
- 1/2 cup Sour cream or crema Adds tanginess and richness.
- 1/2 cup Cotija cheese Introduces saltiness to balance sweetness.
- 2 tablespoons Lime juice Brightens flavors with acidity.
- 1 teaspoon Chili powder Offers warmth and a hint of spice.
- 1 teaspoon Smoked paprika Enhances depth of flavor with smokiness.
- 1/4 cup Fresh cilantro Adds freshness and color.
- 1 optional Jalapeño Provides optional heat for more flavor.
- to taste pinch Salt and pepper Adjust according to taste.
Instructions
Preparation
- Choose fresh corn, shuck the ears, and slice off the kernels. Alternatively, use frozen corn.
- Heat a skillet or cast iron pan over medium-high heat, add a splash of olive oil or butter, and cook the corn for 5 to 7 minutes until lightly charred.
- In a separate bowl, combine mayonnaise, sour cream or crema, lime juice, chili powder, and smoked paprika. Stir until smooth.
- Once the corn has cooled slightly, combine it with the dressing, cilantro, and jalapeños (if using) in a large bowl.
- Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl and garnish with cotija cheese and chili powder.
- Let the salad chill in the refrigerator for at least 30 minutes before serving for the best flavor.
Notes
For an added flavor boost, consider grilling the corn on the cob before cutting the kernels off. The salad can be prepared in advance for bolder flavors.