Description
Amazing Mexican Street Corn Salad is a creamy, tangy, and slightly spicy side dish inspired by classic elote. Packed with sweet corn, cotija cheese, lime, and chili spices, it’s perfect for BBQs, potlucks, or weeknight dinners.
Ingredients
- 4 cups fresh or frozen corn kernels (from 6–8 ears)
- 2 tablespoons unsalted butter or olive oil
- ½ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- ¼ cup crumbled cotija cheese (plus more for garnish)
- 2 tablespoons fresh lime juice
- ½ teaspoon chili powder (plus more for garnish)
- ¼ teaspoon smoked paprika (optional)
- ¼ cup finely chopped fresh cilantro (plus more for garnish)
- 1 small jalapeño, seeded and minced (optional)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- If using fresh corn, cook and cut kernels from the cob. If using frozen, thaw completely.
- Heat butter or oil in a large skillet over medium heat.
- Add corn and cook for 5–7 minutes until lightly charred, stirring occasionally.
- Remove from heat and let cool slightly.
- In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- Fold in corn, cotija cheese, cilantro, and jalapeño.
- Taste and adjust seasoning if needed.
- Garnish with extra cheese, chili powder, and cilantro before serving.
Notes
- For extra flavor, grill the corn before cutting off the kernels.
- Adjust spice level by adding more jalapeño or chili powder.
- Best served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican