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Amazing Mexican Street Corn Salad: 1 Simple Trick for Joyful Flavor

Mexican Street Corn Salad
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This Mexican Street Corn Salad brings the vibrant flavors of elote to your table in a convenient salad form. Sweet corn is combined with creamy cotija cheese, fresh cilantro, a hint of chili, and a zesty lime dressing for a refreshing and flavorful side dish.

Ingredients

Scale
  • 4 cups fresh or frozen corn kernels (thawed if frozen)
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1-2 jalapeños, seeded and minced (optional, for heat)
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream or Mexican crema
  • Juice of 1-2 limes (about 2-3 tablespoons)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions

  1. If using fresh corn, you can grill or roast it for extra flavor before cutting the kernels off the cob. If using frozen, simply thaw it.
  2. In a large bowl, combine the corn kernels, cotija cheese, red onion, cilantro, and minced jalapeños (if using).
  3. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and smoked paprika.
  4. Pour the dressing over the corn mixture and toss gently to coat everything evenly.
  5. Season with salt and black pepper to taste.
  6. Serve immediately or chill for at least 30 minutes for the flavors to meld.

Notes

  • For a smoky flavor, char the corn kernels in a hot skillet or on a grill before adding them to the salad.
  • Adjust the amount of jalapeño to your spice preference.
  • If cotija cheese is unavailable, you can use crumbled feta cheese as a substitute.
  • This salad is best served fresh but can be stored in the refrigerator for up to 2 days.

Nutrition

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