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Amazing Mexican Street Corn Salad: 3 Secrets for a Perfect Bowl Recipe

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4.8 from 334 reviews

This Amazing Mexican Street Corn Salad is a vibrant and flavorful side dish inspired by classic Mexican street corn. Combining tender charred corn kernels with a creamy, tangy dressing of mayonnaise, sour cream, and cotija cheese, enhanced by fresh lime juice, chili powder, and cilantro, it offers a perfect balance of smoky, spicy, and creamy textures. Ideal for summer gatherings or as a zesty complement to grilled meats, this easy-to-make salad elevates familiar flavors with three key secrets: charring the corn for depth, a combination of creamy ingredients for a luscious dressing, and fresh, bright garnishes to finish.

Ingredients

Scale

Corn

  • 4 cups fresh or frozen corn kernels (from about 6–8 ears of corn)
  • 2 tablespoons unsalted butter or olive oil

Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 2 tablespoons fresh lime juice (from 1–2 limes)
  • 1/2 teaspoon chili powder, plus more for garnish
  • 1/4 teaspoon smoked paprika (optional)

Additional Ingredients

  • 1/4 cup finely chopped fresh cilantro, plus more for garnish
  • 1 small jalapeño, seeded and minced (optional, for heat)
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Heat the corn: Heat butter or olive oil in a large skillet or cast-iron pan over medium-high heat. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is tender and slightly charred. If using frozen corn, cook until heated through and lightly browned.
  2. Cool the corn: Remove the skillet from heat and let the corn cool slightly for a few minutes to avoid wilting the dressing ingredients.
  3. Make the dressing: In a large bowl, combine mayonnaise, sour cream or crema, 1/4 cup cotija cheese, fresh lime juice, chili powder, and smoked paprika if using. Stir until smooth and well combined.
  4. Mix the salad: Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing. Gently stir to coat all the corn evenly.
  5. Season the salad: Taste the mixture and season with salt and freshly ground black pepper as needed. Keep in mind cotija cheese adds saltiness, so add salt cautiously.
  6. Garnish and serve: Transfer the salad to a serving bowl. Garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and extra fresh cilantro for a colorful and flavorful presentation.
  7. Optional chilling: Serve immediately as a side dish or chill for at least 30 minutes to allow the flavors to meld and intensify.

Notes

  • Using fresh corn gives the best flavor and texture, but frozen corn is a convenient alternative.
  • Char the corn well for a smoky depth which mimics traditional street corn.
  • Adjust chili powder and jalapeño to your preferred spice level.
  • If Mexican crema is unavailable, sour cream is an excellent substitute.
  • This salad can be prepared a few hours ahead and refrigerated; just bring to room temperature before serving for best taste.
  • For a vegan version, substitute mayonnaise and sour cream with plant-based alternatives and omit cotija cheese or use a vegan cheese substitute.

Keywords: Mexican street corn salad, elote salad, corn salad recipe, summer side dish, cotija cheese salad, smoky corn salad, easy Mexican salad

Find it online: https://cheflenacooks.com/amazing-mexican-street-corn-salad-3-secrets-for-a-perfect-bowl-recipe/