Mexican Street Corn Salad Recipe
This salad is perfect as a side dish for barbecues, picnics, or taco nights. The combination of sweet corn, creamy dressing, tangy cotija cheese, and flavorful spices creates a delicious and refreshing salad that's sure to be a hit!
Ingredients
- 4 cups corn kernels fresh, canned, or frozen
- 2 tablespoons olive oil
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese or feta cheese
- ¼ cup chopped fresh cilantro
- 1 jalapeño pepper seeded and diced
- 1 clove garlic minced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 lime juiced
- Salt and pepper to taste
- Optional toppings: additional crumbled cotija cheese chopped cilantro, lime wedges
Instructions
- Heat a skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are lightly charred, about 5-7 minutes.
- In a large mixing bowl, combine the cooked corn kernels, olive oil, mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, diced jalapeño pepper, minced garlic, chili powder, smoked paprika, and lime juice. Mix until well combined.
- Taste the salad and season with salt and pepper to taste. Adjust the seasoning as needed.
- Transfer the salad to a serving dish and garnish with additional crumbled cotija cheese, chopped cilantro, and lime wedges, if desired.
- Serve the Mexican Street Corn Salad immediately, and enjoy!