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Mexican Street Corn Salad Recipe

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★★★★★

5 from 89 reviews

Mexican Street Corn Salad is a vibrant and flavorful side dish featuring charred corn kernels tossed in a creamy, tangy dressing with smoky spices, fresh cilantro, green onions, and crumbly cotija cheese. This easy-to-make salad captures the essence of traditional Mexican elote in a convenient bowl, perfect for summer gatherings, barbecues, or as a zesty accompaniment to your favorite Mexican dishes.

Ingredients

Scale

Corn

  • 4 cups corn kernels (fresh, canned, or frozen)
  • 2 tbsp butter (for charring)

Dressing

  • 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)

Mix-ins & Garnish

  • 1/2 cup cotija cheese (crumbled)
  • 1/4 cup fresh cilantro (chopped)
  • 3 green onions (sliced)
  • Lime wedges (for serving)

Instructions

  1. Char the Corn: Heat 2 tablespoons of butter in a skillet over medium-high heat. Add the corn kernels and cook for 5 to 7 minutes, stirring occasionally, until the corn gets nicely charred and slightly browned, enhancing its natural sweetness and smoky flavor.
  2. Prepare the Dressing: While the corn chars, whisk together mayonnaise, sour cream (or Mexican crema), lime juice, chili powder, smoked paprika, minced garlic, salt, and black pepper in a bowl until smooth and well combined. This creamy dressing adds a tangy, smoky depth that ties the salad together.
  3. Combine Corn and Dressing: Transfer the charred corn kernels into the bowl with the dressing and stir well to ensure every kernel is coated with the flavorful mixture.
  4. Add Fresh Ingredients: Mix in the chopped cilantro, sliced green onions, and crumbled cotija cheese gently into the corn mixture to add freshness, mild onion bite, and salty creaminess.
  5. Adjust Seasoning: Taste the salad and add more salt, pepper, or lime juice as needed to balance the flavors perfectly.
  6. Garnish and Serve: Before serving, garnish the salad with extra cotija cheese and cilantro for a beautiful finish. Serve with lime wedges on the side to squeeze over for added brightness.

Notes

  • For extra smoky flavor, char the corn on a grill instead of the skillet.
  • You can substitute cotija cheese with feta if unavailable, but cotija is preferred for authenticity.
  • If using frozen corn, thaw and drain well before charring to avoid excess moisture.
  • This salad is best served fresh but can be refrigerated for up to 1 day.
  • Adjust chili powder to control the spiciness according to your preference.

Keywords: Mexican street corn salad, elote salad, charred corn salad, Mexican side dish, creamy corn salad, cotija cheese salad

Find it online: https://tastewithamy.com/mexican-street-corn-salad-recipe/