Name: Mexican Street Corn Salad Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh, canned, or frozen); 2 tbsp butter (for charring); 1/3 cup mayonnaise; 1/3 cup sour cream or Mexican crema; 2 tbsp lime juice; 1 tsp chili powder; 1/2 tsp smoked paprika; 1 clove garlic (minced); Salt (to taste); Black pepper (to taste); 1/2 cup cotija cheese (crumbled); 1/4 cup fresh cilantro (chopped); 3 green onions (sliced); Lime wedges (for serving)

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Introduction

Mexican Street Corn Salad is a vibrant and flavorful twist on the classic elote. This creamy, tangy, and slightly spicy salad features charred corn mixed with a zesty dressing and plenty of fresh herbs and cheese. It’s perfect as a side dish or a light snack.

The image shows a white bowl filled with a close-up of grilled corn kernels that have light brown char marks, mixed with small white crumbled cheese pieces and finely chopped green herbs evenly spread around. On top, there is a small bunch of fresh green leaves placed in the center. The bowl is sitting on a wooden board on top of a white marbled surface. The overall look is colorful with a mix of yellow, white, and green tones, creating a fresh and appetizing dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups corn kernels (fresh, canned, or frozen)
2 tbsp butter (for charring)
1/3 cup mayonnaise
1/3 cup sour cream or Mexican crema
2 tbsp lime juice
1 tsp chili powder
1/2 tsp smoked paprika
1 clove garlic (minced)
1/2 cup cotija cheese (crumbled)
1/4 cup fresh cilantro (chopped)
3 green onions (sliced)
salt (to taste)
black pepper (to taste)
lime wedges (for serving)

Instructions

Step 1: Heat butter in a skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are charred and slightly browned, about 5 to 7 minutes.
Step 2: In a bowl, whisk together mayonnaise, sour cream or Mexican crema, lime juice, chili powder, smoked paprika, minced garlic, salt, and black pepper until well combined.
Step 3: Add the charred corn to the dressing and stir gently to coat all the kernels evenly.
Step 4: Fold in the chopped cilantro, sliced green onions, and crumbled cotija cheese until mixed throughout the salad.
Step 5: Taste the salad and adjust seasoning with extra salt, pepper, or lime juice if needed.
Step 6: Garnish with additional cotija cheese and cilantro before serving. Serve with lime wedges on the side.

Tips & Variations

Use fresh corn for the best flavor, but frozen or canned corn work well in a pinch—just be sure to drain canned and thaw frozen first.
For a smoky flavor, try grilling the corn before cutting the kernels off the cob.
Add diced jalapeño or a dash of hot sauce to boost the heat.
Swap cotija cheese for feta if you can’t find it, for a similar salty, crumbly texture.
Serve chilled or at room temperature depending on your preference.

Storage

Store the Mexican Street Corn Salad in an airtight container in the refrigerator for up to 3 days. The salad may release some liquid as it rests; stir gently before serving. Reheating is not necessary—it’s best served cold or at room temperature.

How to Serve

A white bowl filled with a mound of grilled corn kernels that are golden yellow with some charred black spots, topped generously with white crumbly cheese and scattered green cilantro leaves. There are two bright green lime wedges placed on the edge of the bowl. The bowl sits on a white marbled textured surface, with another similar bowl slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it a few hours or a day in advance. Just keep it refrigerated and stir before serving to redistribute the dressing.

Can I use regular sour cream instead of Mexican crema?

Absolutely. Regular sour cream works well and provides a similar creamy texture and tang to the salad.