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Mexican Street Corn Salad (Bold & Tangy!)

Kev
A bold and tangy Mexican Street Corn Salad packed with charred corn, creamy dressing, zesty lime, and a kick of spice. Perfect as a side dish or dip for a fresh, flavorful bite!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Salad, Side Dish
Cuisine Comfort Food, Mexican, street food, Tex-Mex
Servings 4 people

Ingredients
  

  • 4 cups corn kernels fresh, frozen, or canned
  • 2 tbsp butter or olive oil for a lighter option
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt for a healthier twist
  • 1/2 cup cotija cheese or feta cheese
  • 1 tsp chili powder adjust for spice preference
  • 1/2 tsp smoked paprika
  • 1 clove garlic minced
  • Juice of 1 lime
  • 1/4 cup fresh cilantro chopped
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper optional for extra heat

Instructions
 

Step 1: Roast the Corn

  • For an authentic smoky flavor, roast the corn:
    Stovetop: Heat a large skillet over medium-high heat. Add butter and corn, stirring occasionally, until lightly charred (about 5-7 minutes).
    Grill: For a more authentic touch, grill fresh corn on the cob over medium heat until lightly charred, then cut the kernels off the cob.

Step 2: Mix the Dressing

  • In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper.

Step 3: Combine Everything

  • Add the roasted corn to the bowl with the dressing. Stir in the cotija cheese and fresh cilantro. If you love extra spice, sprinkle in a pinch of cayenne pepper.

Step 4: Serve & Enjoy

  • Transfer to a serving dish and garnish with extra cheese, cilantro, and a lime wedge. Enjoy warm or chilled!

Notes

  • Corn Options: You can use fresh, frozen, or canned corn for this salad. Fresh corn provides the best flavor, but frozen or canned are great time-savers.
  • Charred Corn: For an authentic street corn flavor, grill or char the corn in a skillet for a few minutes until slightly crispy. This step adds a nice smokiness.
  • Cheese: If you can't find cotija cheese, feta cheese is a good substitute, though cotija has a more crumbly texture and saltier flavor.
  • Spice Level: Adjust the amount of chili powder, cayenne, and smoked paprika to match your spice tolerance. You can also leave out the cayenne for a milder version.
  • Make Ahead: The salad can be made ahead of time, but it's best served fresh for the most vibrant flavors. If storing, keep the dressing separate to avoid sogginess.
  • Storage: If you have leftovers, store in an airtight container in the fridge for up to 2 days.
Keyword Mexican corn salad, elote salad, street corn, spicy corn salad, summer salad, tangy corn, easy side dish, creamy corn, Mexican-inspired salad, vegetarian salad, charred corn recipe.