Mexican Street Corn Salad
A vibrant and flavorful salad inspired by the beloved street food of grilled corn on the cob, combining sweet corn with tangy lime, creamy dressing, and spices.
Equipment
- Mixing Bowl
- Knife
- Pot
Ingredients
Ingredients
- 4 cups Corn kernels (fresh, frozen, or canned)
- 1/2 cup Mayonnaise
- 1/4 cup Sour cream
- 1/2 cup Cotija cheese (or feta if unavailable)
- 1/4 cup Fresh cilantro (finely chopped)
- 1 unit Lime (juiced and zested)
- 1 teaspoon Chili powder
- 1/2 teaspoon Garlic powder
- Salt and pepper to taste
- 1/2 cup Red onion (optional, diced for added crunch and flavor)
- 1 unit Jalapeño (optional, finely diced for an extra kick)
Instructions
- Begin by preparing the corn. If using fresh corn, remove the husks and silk, then boil the ears of corn in salted water for about 5-7 minutes, or until tender. If using frozen corn, cook it according to package instructions. For canned corn, drain and rinse it under cold water.
- Once the corn is cooked and cooled, use a sharp knife to cut the kernels off the cob if using fresh corn. Place the kernels in a large mixing bowl.
- Add the mayonnaise and sour cream to the bowl with the corn, mixing well until the corn is fully coated.
- Next, add the crumbled cotija cheese, chopped cilantro, lime juice, and lime zest to the bowl. Stir gently to combine.
- Sprinkle in the chili powder and garlic powder. Season with salt and pepper according to your taste preference. Mix everything together until well incorporated.
- If you opted for red onion or jalapeño, now is the time to add those ingredients. Gently fold them into the salad.
- Once everything is mixed, cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the salad a good stir and taste it one last time to adjust seasoning if needed. Serve chilled or at room temperature.
Notes
This salad can be made ahead of time, and leftovers can be stored in an airtight container in the refrigerator for up to three days.