Mexican Street Corn Salad
A vibrant, creamy salad inspired by Mexican street corn, featuring charred corn, lime, and a zesty dressing – perfect for gatherings and potlucks.
Ingredients
For the salad
- 4-5 cups corn kernels, fresh or frozen Fresh cut off the cob is best; frozen works too.
- 1/3 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 1-2 units lime, zest and juice Always do extra juice.
- 1 small clove garlic, grated or minced
- 1 teaspoon chili powder Plus extra for topping.
- 1/2 teaspoon smoked paprika, optional Adds extra flavor.
- 1/2 cup cotija cheese, crumbled Feta is a fine swap.
- 2-3 tablespoons green onion or red onion, chopped
- 1 unit jalapeno, finely chopped Optional for heat.
- to taste salt and pepper
Instructions
Preparation and Cooking
- Cook and char the corn. If using fresh corn, cut it off the cob and toss the kernels into a hot skillet with a tiny splash of oil. Let it sit for a minute or two before stirring to brown. If using frozen corn, thaw and pat it dry first, then proceed.
- Mix the dressing. In a large bowl, stir together the mayonnaise, sour cream, lime zest, lime juice, garlic, chili powder, smoked paprika (if using), plus a pinch of salt and pepper.
- Combine. Add the warm corn to the dressing and mix until coated.
- Add in cotija cheese, cilantro, chopped onion, and jalapeno if desired. Adjust seasoning to taste.
Notes
Best served warm, at room temperature, or chilled. Can be enjoyed as a side or used in various dishes.