Mexican Street Corn Salad

Mexican Street Corn Salad is a bright, creamy salad with charred corn, tangy lime, and a touch of spice. It is easy to make and ready in about 20–30 minutes. This version keeps things simple and tasty.

introduction

This salad mixes sweet corn, creamy dressing, cheese, and fresh herbs. If you want an easy way to cook corn first, try the air fryer corn on the cob method and then cut the kernels for the salad. The result is a fresh side or light main that pairs well with many meals.

why make this recipe

• It is quick to prepare.
• It uses simple ingredients you can find in any store.
• It tastes fresh, tangy, and a little smoky.
• It works as a side, topping, or picnic dish.

how to make Mexican Street Corn Salad

You will cook the corn, make a creamy lime dressing, then mix everything. The steps are easy and the salad keeps well in the fridge.

Ingredients :

• 4 cups corn kernels (fresh, grilled, or roasted)
• 1/3 cup mayonnaise
• 1/3 cup sour cream or Greek yogurt
• 1/2 cup crumbled cotija cheese (or feta)
• 1 lime, juiced (about 2 tablespoons)
• 1/2 teaspoon chili powder (more to taste)
• 1/4 teaspoon ground cumin (optional)
• 2 tablespoons chopped fresh cilantro
• 1 small jalapeño, seeded and finely chopped (optional)
• Salt and black pepper to taste

Directions :

1. Cook the corn: Grill, roast, or pan-sear corn until lightly charred. Let cool and cut kernels off the cob if using fresh.
2. Mix the dressing: In a bowl, stir together mayonnaise, sour cream (or yogurt), lime juice, chili powder, cumin, salt, and pepper.
3. Combine: In a large bowl, add corn, chopped jalapeño, and cilantro. Pour dressing over the corn.
4. Add cheese: Stir in most of the cotija cheese, keeping a small amount for topping. Taste and adjust salt, lime, or spice.
5. Chill (optional): You can serve right away or chill for 30 minutes to let flavors blend.
6. Serve: Sprinkle remaining cheese and extra cilantro on top before serving.

how to serve Mexican Street Corn Salad

• Serve warm, room temperature, or cold.
• Use it as a side with grilled meats, tacos, or fish.
• Spoon over greens or use as a taco topping.
• Add chips for a corn dip at a party.

how to store Mexican Street Corn Salad

• Refrigerate in an airtight container for up to 3–4 days.
• Stir before serving; the dressing may firm up when cold.
• Avoid freezing; the texture and cream will change.

tips to make Mexican Street Corn Salad

• Char the corn well for a smoky flavor.
• Taste the dressing and add more lime or salt slowly.
• Use Greek yogurt to make it lighter.
• If cotija is not available, use feta but expect a stronger saltiness.
• Keep some cheese and cilantro for a fresh garnish.

variation (if any)

• Vegan: Replace mayo and sour cream with vegan mayo and vegan yogurt, and skip the cheese.
• Spicy: Add more jalapeño or a pinch of cayenne.
• Bean boost: Stir in black beans or grilled zucchini for heartier salad.
• Avocado: Add diced avocado just before serving to keep it fresh.

FAQs

Q: Can I make this salad ahead of time?
A: Yes. Make it a few hours ahead and keep chilled. Add extra lime or salt before serving if needed.

Q: Can I use frozen corn?
A: Yes. Thaw and drain frozen corn, then roast or pan-sear to add a bit of char and remove extra moisture.

Q: Is there a dairy-free option?
A: Yes. Use dairy-free mayo, yogurt, and skip cotija. Add a little extra lime for tang.

Q: How do I keep the salad from getting watery?
A: Pat corn dry after cooking. Use full-fat mayo or Greek yogurt and chill in a covered container to reduce water loss.

Q: Can I serve this as a main dish?
A: Yes. Add grilled chicken, shrimp, or beans to make it a fuller meal.

Mexican Street Corn Salad

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A bright, creamy salad with charred corn, tangy lime, and a touch of spice, perfect as a side or light main dish.

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Ingredients

Scale 1x2x3x

• 4 cups corn kernels (fresh, grilled, or roasted)
• 1/3 cup mayonnaise
• 1/3 cup sour cream or Greek yogurt
• 1/2 cup crumbled cotija cheese (or feta)
• 1 lime, juiced (about 2 tablespoons)
• 1/2 teaspoon chili powder (more to taste)
• 1/4 teaspoon ground cumin (optional)
• 2 tablespoons chopped fresh cilantro
• 1 small jalapeño, seeded and finely chopped (optional)
• Salt and black pepper to taste

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Instructions

1. Cook the corn: Grill, roast, or pan-sear corn until lightly charred. Let cool and cut kernels off the cob if using fresh.
2. Mix the dressing: In a bowl, stir together mayonnaise, sour cream (or yogurt), lime juice, chili powder, cumin, salt, and pepper.
3. Combine: In a large bowl, add corn, chopped jalapeño, and cilantro. Pour dressing over the corn.
4. Add cheese: Stir in most of the cotija cheese, keeping a small amount for topping. Taste and adjust salt, lime, or spice.
5. Chill (optional): You can serve right away or chill for 30 minutes to let flavors blend.
6. Serve: Sprinkle remaining cheese and extra cilantro on top before serving.

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Notes

Taste the dressing and add more lime or salt slowly. Keep some cheese and cilantro for garnish.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 15mg