This is a fresh version of Mexican street corn. It has charred corn, a creamy lime dressing, and salty cotija cheese. The salad is easy to make and fits many meals. The three secrets in this bowl give the best flavor: char the corn, use bright lime and crema, and add cotija plus fresh cilantro.
Table of Contents
Why make this recipe
This salad tastes bright and bold. It uses simple ingredients and cooks fast. You can serve it warm or cold. It pairs well with many main dishes and makes a good side for parties or weeknight dinners. If you like easy bowls, try the Baked Protein Pancake Bowl for simple breakfast idea.
How to make Mexican Street Corn Salad
Make the corn first, then the dressing, and mix them together. Chill a bit if you want the flavors to meld. For a full meal, you can serve this with grilled chicken or a bowl like Bang Bang Chicken Bowl.
Ingredients :
- 4 cups fresh or frozen corn kernels (from about 6-8 ears of corn)
- 2 tablespoons unsalted butter or olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice (from 1-2 limes)
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1 small jalapeño, seeded and minced (optional, for heat)
- Salt to taste
- Freshly ground black pepper to taste
Directions :
- Heat butter or olive oil in a large skillet or cast-iron pan over medium-high heat. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until corn is tender and slightly charred. If using frozen corn, cook until heated through and lightly browned.
- Remove the skillet from heat and let the corn cool for a few minutes.
- In a large bowl, combine mayonnaise, sour cream or crema, 1/4 cup cotija cheese, lime juice, chili powder, and smoked paprika (if using). Stir until well combined and smooth.
- Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing mixture. Stir gently to coat all the corn.
- Taste and season with salt and freshly ground black pepper as needed. Cotija cheese is salty, so add salt cautiously.
- Transfer the Mexican street corn salad to a serving bowl. Garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and extra fresh cilantro before serving.
- Serve immediately as a side dish, or chill for at least 30 minutes for flavors to meld.
Amazing Mexican Street Corn Salad
A fresh and flavorful twist on Mexican street corn, featuring charred corn, creamy lime dressing, and cotija cheese.
- Total Time: 17 minutes
- Yield: 6 servings 1x
Ingredients
- 4 cups fresh or frozen corn kernels (from about 6–8 ears of corn)
- 2 tablespoons unsalted butter or olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice (from 1–2 limes)
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1 small jalapeño, seeded and minced (optional, for heat)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat butter or olive oil in a large skillet or cast-iron pan over medium-high heat. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until tender and slightly charred.
- Remove the skillet from heat and let the corn cool for a few minutes.
- In a large bowl, combine mayonnaise, sour cream or crema, 1/4 cup cotija cheese, lime juice, chili powder, and smoked paprika (if using). Stir until well combined and smooth.
- Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing mixture. Stir gently to coat all the corn.
- Taste and season with salt and freshly ground black pepper as needed.
- Transfer the salad to a serving bowl and garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and extra cilantro before serving.
- Serve immediately as a side dish or chill for at least 30 minutes for flavors to meld.
Notes
Chill for better flavors and serve as a side with grilled meats or tacos.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
How to serve Mexican Street Corn Salad
Serve it as a side with grilled meats, tacos, or fish. Spoon it over rice or warm tortillas. You can also use it to top nachos or tostadas. It works warm or cold.
How to store Mexican Street Corn Salad
Put leftovers in an airtight container. Keep in the fridge for 3–4 days. Stir before serving. Do not freeze — the mayo and crema can separate when frozen.
Tips to make Mexican Street Corn Salad
- Secret 1: Char the corn well. The brown bits add smoky flavor.
- Secret 2: Use fresh lime juice and crema or sour cream for bright, creamy dressing.
- Secret 3: Add cotija and fresh cilantro at the end for salt and freshness.
- Taste as you go and add salt slowly because cotija is salty.
- For an easy main or pairing, try the simple 3-Ingredient Orange Chicken.
Variations
- Add diced avocado or black beans for more texture.
- Use feta if you cannot find cotija.
- Mix in roasted red pepper or chopped scallions.
- Make it vegan with vegan mayo and vegan cheese.
FAQs
Q: Can I use frozen corn?
A: Yes. Thaw or cook frozen corn and fry it until lightly browned for best flavor.
Q: How long will this salad keep?
A: It keeps 3–4 days in the fridge in a sealed container.
Q: Can I make it ahead?
A: Yes. Mix and chill for 30 minutes to let flavors meld. Add cilantro and extra cotija just before serving.
Q: What can I use instead of cotija?
A: Feta or grated Parmesan can work, but cotija gives the classic salty taste.
Conclusion
This Mexican street corn salad is simple, fresh, and full of flavor. Follow the three secrets for the best bowl: char the corn, use a bright creamy dressing, and finish with cotija and cilantro. It is quick to make and great for many meals.
For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!
