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Mexican Street Corn Salad

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This Mexican Street Corn Salad is a creamy, tangy, and slightly spicy dish inspired by the popular Mexican street food elotes. Featuring charred corn, creamy mayo, tangy lime, crumbly Cotija cheese, and a sprinkle of chili powder, it’s the perfect side dish for summer barbecues, taco nights, or as a flavorful snack!

Ingredients

Scale
  • 4 cups fresh or frozen corn (about 5 ears of corn)
  • 2 tablespoons butter (or olive oil)
  • â…“ cup mayonnaise (or Greek yogurt for a lighter version)
  • ¼ cup sour cream
  • ½ cup Cotija cheese (or feta, crumbled)
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon chili powder (adjust to taste)
  • ½ teaspoon smoked paprika (optional for a smoky kick)
  • ¼ teaspoon ground cumin (optional for extra depth)
  • Salt and black pepper, to taste
  • ¼ cup fresh cilantro, chopped (for garnish)

Instructions

1. Char the corn:

  • If using fresh corn, cut the kernels off the cob.
  • Heat butter in a large skillet over medium-high heat.
  • Add the corn and cook for 5-7 minutes, stirring occasionally, until the corn is golden and slightly charred. (If using frozen corn, thaw and pat dry before cooking.)

2. Mix the dressing:

  • In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and pepper. Stir until smooth.

3. Combine everything:

  • Add the charred corn to the bowl and toss to coat evenly in the dressing.
  • Stir in Cotija cheese and half of the chopped cilantro.

4. Garnish and serve:

  • Sprinkle extra cheese, cilantro, and a pinch of chili powder on top for garnish.
  • Serve warm or chilled with lime wedges on the side.

Notes

  • Spicy Kick: Add diced jalapeños or a few dashes of hot sauce.
  • Cheese Swap: Use feta or Parmesan if Cotija isn’t available.
  • Avocado Boost: Add diced avocado for extra creaminess and flavor.

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