Mexican Street Corn Salad
A vibrant and tasty salad made with sweet corn, cotija cheese, and zesty lime that captures the essence of Mexican street food.
Ingredients
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup cotija cheese, crumbled
- 1 small jalapeño, finely chopped (optional) Adjust amount for spice preference.
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Instructions
Preparation and Cooking
- Heat butter in a large skillet over medium-high heat.
- Add corn and cook, stirring occasionally, until charred and golden, about 7–10 minutes.
- Remove from heat and let cool slightly.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Add the charred corn, cotija cheese, jalapeño (if using), and cilantro.
- Mix everything until well combined.
- Serve warm, at room temperature, or chilled with extra cheese and a sprinkle of chili powder on top.
Notes
Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Char the corn well for a smoky flavor. Feel free to add more jalapeños for heat or try diced red onion or bell peppers for extra flavor.