Description
A vibrant and flavorful Mexican Street Corn Salad featuring charred corn kernels tossed in a creamy lime mayo dressing, crumbled Cotija cheese, fresh cilantro, and optional spicy jalapeño. Perfect as a zesty side dish or topping for tacos and grilled meats.
Ingredients
Scale
Corn
- 4 ears corn, husked
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other
- 1/2 cup crumbled Cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 small jalapeño, finely chopped (optional)
Instructions
- Preheat Grill or Skillet: Heat a grill or cast iron skillet over medium-high heat to prepare for cooking the corn.
- Grill Corn: Place the husked corn on the grill or skillet. Cook for 8 to 10 minutes, turning occasionally, until the corn is charred in spots and fragrant.
- Cut Kernels: Allow the grilled corn to cool slightly, then carefully cut the kernels off the cob using a sharp knife.
- Make Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, salt, and black pepper until smooth and well combined.
- Toss Salad: Add the grilled corn kernels, crumbled Cotija cheese, chopped cilantro, and jalapeño if using to the dressing. Gently toss everything together to evenly coat the ingredients.
- Chill and Serve: For the best flavor, chill the salad for 10 minutes before serving. Alternatively, serve immediately at room temperature.
Notes
- For extra smoky flavor, char the corn directly over a gas flame or on a cast iron skillet.
- This salad can be served as a side dish or used as a topping for tacos and grilled meats.
- Adjust the spice level by omitting or adding more jalapeño according to your preference.
