Mexican Street Corn Salad
This vibrant Mexican Street Corn Salad, inspired by classic elote, brings all the delicious flavors of grilled corn, creamy dressing, and tangy lime into a refreshing and easy-to-make side dish or light meal. Perfect for potlucks, barbecues, or a quick weeknight dinner, it’s a burst of joy in every spoonful.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 4 ears fresh corn, or 3 cups frozen corn (thawed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled cotija cheese, plus more for garnish
- Salt and black pepper to taste
- Lime wedges for serving
Instructions
- If using fresh corn, grill, roast, or pan-sear the ears until slightly charred and tender. If using frozen, cook according to package directions, then char slightly in a hot skillet if desired. Once cooked, let cool slightly, then cut the kernels off the cobs.
- In a large bowl, whisk together the mayonnaise, sour cream (or crema), lime juice, chili powder, smoked paprika, and cayenne pepper (if using).
- Add the cooled corn kernels, red onion, cilantro, and cotija cheese to the bowl with the dressing.
- Gently toss everything together until the corn and vegetables are evenly coated.
- Season with salt and black pepper to taste.
- Serve immediately or chill for at least 30 minutes for flavors to meld. Garnish with extra cotija cheese, chili powder, and a fresh lime wedge.
Notes
For an extra smoky flavor, char your corn kernels directly on a grill or in a hot cast-iron skillet until slightly browned before mixing into the salad.
Find it online: https://kierasrecipes.com/mexican-street-corn-salad/