Description
This Mexican Street Corn Salad is a creamy, zesty, and flavorful dish that combines sweet corn kernels with a tangy mayonnaise and sour cream dressing, lime juice, chili powder, and smoky spices. Enhanced with crumbled feta or cotija cheese, fresh cilantro, and green onions, this salad is a perfect, vibrant side dish that can be served chilled or at room temperature—ideal for gatherings or as a tasty accompaniment to your favorite Mexican meals.
Ingredients
Scale
Main Ingredients
- 4 cups cooked corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese or cotija cheese
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons green onions, chopped
- 1 tablespoon hot sauce (optional)
Instructions
- Prepare the Dressing: In a large bowl, combine the cooked corn, mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. Mix thoroughly to create a creamy and flavorful base.
- Mix Corn and Dressing: Stir well to ensure that all the corn kernels are evenly coated with this creamy dressing, allowing the spices and lime juice to permeate the corn.
- Add Fresh Ingredients: Gently fold in the crumbled feta or cotija cheese, chopped cilantro, and green onions, making sure not to crush the cheese but to distribute everything evenly.
- Optional Heat: If you like a spicy kick, drizzle the hot sauce over the salad and mix gently to incorporate.
- Chill the Salad: Place the salad in the refrigerator and chill for about 30 minutes. This resting time allows flavors to meld and the salad to cool down.
- Serve: Serve the Mexican Street Corn Salad chilled or at room temperature as a delicious side dish or a refreshing snack.
Notes
- You can use fresh corn when in season or frozen corn rubbed lightly with olive oil if you prefer a slight char on stovetop or grill prior to mixing.
- Feta cheese provides a tangy flavor while cotija offers a more traditional Mexican taste—either works beautifully.
- The salad can be made a few hours in advance and stored refrigerated in an airtight container for up to 2 days.
- For a vegan version, substitute mayonnaise and sour cream with vegan alternatives and omit the cheese or use a plant-based cheese.
- The hot sauce is optional and can be adjusted according to your heat preference or omitted altogether.
