Description
Get ready to fall in love with this bold, zesty, and creamy Mexican Street Corn Salad — a flavor-packed dish perfect for quick lunches, BBQ sides, and dinner ideas. This easy recipe brings together the sweet crunch of corn with creamy mayo, tangy lime, fresh cilantro, and a kick of jalapeño, all topped with salty cotija cheese. Whether you’re looking for a healthy snack, a summer side dish, or a way to elevate your food ideas, this salad delivers a satisfying, craveable bite every time. It’s everything you love about Mexican street corn, made simple and scoopable.
Ingredients
- 4 cups corn (fresh, frozen, or canned)
- 1/3 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup cotija cheese, crumbled
- Juice of 1 large lime
- 1 jalapeño, finely diced (seeds removed for less heat)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1 tsp chili powder or Tajín
- Salt and black pepper to taste
Instructions
- If using fresh corn, grill or sauté until lightly charred. If using frozen, thaw and toast in a hot skillet. Canned corn should be drained and sautéed for best results.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic, salt, and pepper.
- Add in the cooked corn, red onion, jalapeño, cilantro, and crumbled cotija cheese.
- Gently mix until everything is evenly coated in the dressing.
- Taste and adjust seasoning with more lime, salt, or chili powder as needed.
- Serve immediately or refrigerate for 20–30 minutes to let the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 10 minutes