Irresistible Street Corn Salad – Creamy Mexican Corn Salad Recipe
Irresistible Street Corn Salad – Creamy Mexican Corn Salad Recipe
This irresistible street corn salad brings all the vibrant flavors of Mexican street corn (elotes) into an easy-to-serve salad format. With creamy dressing, tangy lime, and savory cotija cheese, this crowd-pleasing side dish is perfect for summer gatherings, BBQs, or any time you crave fresh Mexican flavors. Ready in just 20 minutes, it’s the ultimate fresh vegetable side dish that will disappear fast!
Ingredients
- 6 cups fresh or frozen corn kernels (about 8 ears)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Lime wedges for serving
Step-by-Step Instructions
Step 1: Cook the corn using your preferred method. You can grill it for smoky flavor, boil it, or use frozen corn that’s been thawed. If grilling, brush ears with oil and cook until slightly charred, then cut kernels off the cob.
Step 2: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using. This creamy dressing is what makes this salad dressing so irresistible!
Step 3: Add the corn kernels, red onion, and cilantro to the dressing. Gently toss until everything is evenly coated.
Step 4: Fold in the crumbled cotija cheese, reserving a little for garnish. Season with salt and pepper to taste.
Step 5: Chill for at least 30 minutes to allow flavors to meld, or serve immediately. Garnish with extra cotija cheese, cilantro, and lime wedges.
Expert Tips
- For extra smoky flavor, grill the corn until slightly charred before cutting off kernels
- Make it ahead – this salad tastes even better after chilling for a few hours
- Adjust spice level by increasing or decreasing the cayenne pepper
- Serve with BBQ favorites for the perfect summer meal
- Can be stored in refrigerator for up to 3 days
Frequently Asked Questions
Can I use canned corn? Yes, drained canned corn works well, though fresh or frozen corn has better texture.
What can I substitute for cotija cheese? Feta cheese or queso fresco make good substitutes if cotija isn’t available.
Is this salad spicy? It has mild heat that can be adjusted. Omit cayenne for a completely mild version.
Can I make it dairy-free? Use vegan mayonnaise and skip the cheese, or use a dairy-free cheese alternative.
This summer salad pairs perfectly with grilled meats, tacos, or as part of a festive buffet. The combination of creamy, tangy, and slightly spicy flavors makes it a true crowd favorite that will have everyone asking for the recipe!
Irresistible Street Corn Salad – Creamy Mexican Corn Salad Recipe
Ingredients
Method
- Cook the corn using your preferred method. You can grill it for smoky flavor, boil it, or use frozen corn that’s been thawed. If grilling, brush ears with oil and cook until slightly charred, then cut kernels off the cob.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using.
- Add the corn kernels, red onion, and cilantro to the dressing. Gently toss until everything is evenly coated.
- Fold in the crumbled cotija cheese, reserving a little for garnish. Season with salt and pepper to taste.
- Chill for at least 30 minutes to allow flavors to meld, or serve immediately. Garnish with extra cotija cheese, cilantro, and lime wedges.
