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Mexican Street Corn Salad

A creamy, tangy, and smoky corn salad inspired by Mexican street corn, perfect as a side dish or dip.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups frozen corn kernels, thawed 300g
  • 2 tbsp butter
  • 1/2 cup mayonnaise 120g
  • 1/4 cup sour cream 60g
  • 1 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled cotija cheese
  • 1 jalapeño, seeded and minced optional

Equipment

  • Large skillet
  • Large mixing bowl
  • Small mixing bowl

Method
 

Cooking the Corn
  1. Heat butter in a large skillet over medium-high heat.
  2. Add corn in a single layer and cook undisturbed for 3-4 minutes until charred.
  3. Stir and cook for another 3-4 minutes until kernels are crispy.
  4. Transfer to a bowl and cool for 5 minutes.
Mixing the Salad
  1. Whisk mayonnaise, sour cream, lime juice, chili powder, paprika, and garlic powder in a small bowl.
  2. Pour the dressing over the corn and stir to coat.
  3. Fold in the cilantro, red onion, and jalapeño.
  4. Gently stir in the cotija cheese.
  5. Refrigerate for at least 30 minutes before serving.

Notes

Store in an airtight container in the fridge for up to 4 days. Do not freeze.