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Creamy Mexican Street Corn Salad is a must-try recipe!

Creamy Mexican Street Corn Salad is a delicious and refreshing dish that combines sweet corn with creamy dressing and spices, perfect for summer gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mexican
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups corn kernels fresh or frozen
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup diced red onion optional
  • 1 jalapeño seeded and diced (optional)

Method
 

  1. If using fresh corn, grill or boil the corn until tender, then let it cool and cut the kernels off the cob. If using frozen corn, cook according to package instructions and let it cool.
  2. In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and black pepper. Mix until smooth.
  3. Add the corn kernels, cotija cheese, cilantro, and optional ingredients (red onion and jalapeño) to the bowl. Gently fold everything together until well combined.
  4. Taste and adjust seasoning if necessary. For a little extra kick, add more chili powder or lime juice.
  5. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Serve chilled or at room temperature, garnished with extra cilantro or cheese if desired.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 14gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 15mgSodium: 300mgFiber: 2gSugar: 3g

Notes

  • For a smoky flavor, try adding a teaspoon of smoked paprika or using smoked corn.
  • Substitute Greek yogurt for sour cream for a lighter version, or use vegan mayonnaise and cheese for a plant-based option.

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