Description
A vibrant and creamy Mexican Street Corn Salad featuring grilled or boiled corn kernels mixed with mayo, sour cream, lime juice, chili powder, garlic powder, fresh cilantro, and tangy cotija cheese. Perfect as a flavorful side dish for summer gatherings or Mexican-inspired meals.
Ingredients
Scale
Corn Salad
- 4 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- Salt and pepper to taste
Instructions
- Prepare the Corn: If using fresh corn, either grill the ears until slightly charred or boil them until tender. Then, carefully cut the kernels off the cob using a sharp knife.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and garlic powder until smooth and well combined.
- Combine Ingredients: Add the prepared corn kernels, chopped cilantro, and crumbled cotija cheese to the bowl with the dressing. Stir gently to ensure all ingredients are evenly coated without mashing the corn.
- Season: Taste the salad and add salt and pepper as needed to balance the flavors.
- Serve: Chill the salad in the refrigerator for at least 30 minutes or serve immediately at room temperature for best flavor. This salad pairs excellently with grilled meats or as a standalone side dish.
Notes
- For a smoky flavor, grilling the corn is preferred over boiling.
- Cotija cheese can be substituted with feta if unavailable.
- Adjust chili powder quantity to control the heat level.
- Best served fresh but can be stored in the refrigerator for up to 2 days.
- Adding diced jalapeño can give an extra kick if desired.
