Authentic Mexican Street Corn Salad: Creamy, Tangy, Fresh (Print Version)

Authentic Mexican Street Corn Salad brings vibrant flavors and creamy textures. My favorite summer side, easy to make, even with kitchen chaos. So good!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian

# Ingredients:

→ Corn Base

01 - 4-5 cups fresh or frozen corn kernels (from about 5-6 ears)
02 - 1 tbsp olive oil (if grilling fresh corn)

→ Creamy Dressing

03 - 1/2 cup mayonnaise
04 - 1/4 cup Mexican crema or sour cream
05 - 2 tbsp fresh lime juice (plus more to taste)
06 - 1 tsp ancho chili powder or smoked paprika

→ Flavor Boosters

07 - 1/2 cup crumbled cotija cheese (plus more for garnish)
08 - 1/4 cup fresh cilantro, chopped (plus more for garnish)
09 - 1 jalapeño, finely diced (seeds removed for less heat, optional)
10 - Salt and freshly ground black pepper to taste

→ Optional Extras

11 - Pinch of cayenne pepper (for extra heat)
12 - Finely diced red onion (for a sharper bite)

# Instructions:

01 - Okay, first things first, we need to char that corn. If you're using fresh cobs, brush them with a little oil and grill them until they've got some lovely brown spots all over. If you're using frozen, just pop it in a dry, hot skillet over medium-high heat. You want those little bits of char, but don't go full inferno like I accidentally did once! It gives this Authentic Mexican Street Corn Salad a smoky depth that's just irreplaceable. You'll start to smell that sweet, roasted corn, which is seriously one of my favorite kitchen aromas.
02 - While your corn cools a bit, grab a medium bowl. This is where the magic happens for the Authentic Mexican Street Corn Salad! Whisk together the mayonnaise, Mexican crema (or sour cream), a good squeeze of fresh lime juice, and your chili powder. Give it a good stir until it's super smooth and creamy. I always sneak a little taste here and adjust the lime or chili powder. You're looking for that perfect balance of tangy and savory. Don't be shy with the lime, honestly!
03 - Once your charred corn is cool enough to handle (or if you used frozen, it's just ready), carefully cut the kernels off the cobs if you used fresh. Add the corn to the creamy dressing mixture. Now, here's where the flavor really starts to build! Stir it all together gently. You want every kernel coated in that luscious dressing. I find myself just staring at the vibrant colors here—the yellow corn, white cheese, green cilantro. So pretty!
04 - Now for the good stuff! Crumble in most of your cotija cheese, add your finely chopped cilantro, and if you're brave, your diced jalapeño. Give it another gentle stir. This is where the Authentic Mexican Street Corn Salad really comes alive. The salty cotija, the fresh cilantro, that little zing from the jalapeño… oh my goodness. I always make sure to leave a little cotija and cilantro for garnish, because presentation totally counts, right?
05 - This is the most important step, honestly! Grab a spoon and take a generous taste. Does it need more salt? More pepper? Another squeeze of lime? Maybe a little more chili powder for a deeper flavor? I'm notorious for tasting and adding, tasting and adding, until it's just right. Sometimes I get a little carried away and end up with a very small amount left for actual serving, oops!
06 - Once you're happy with the flavors, cover the bowl and pop your Authentic Mexican Street Corn Salad into the fridge for at least 30 minutes. An hour is even better! This allows all those incredible flavors to meld together and become truly harmonious. Trust me, it makes a huge difference. When it's time to serve, give it a final stir, garnish with the reserved cotija and cilantro, and maybe a sprinkle of extra chili powder. It should look bright, creamy, and utterly irresistible!

# Notes:

01 - Don't skip the charring step; it adds a crucial smoky flavor to this Authentic Mexican Street Corn Salad.
02 - This salad can be prepped a few hours ahead; just hold off on the cilantro until serving.
03 - If you can't find cotija, a good quality feta cheese makes a decent substitute.
04 - Serve this creamy, tangy corn salad with grilled meats or fish tacos for a complete meal.

# Equipment Needed:

01 - Large skillet or grill
02 - mixing bowls
03 - whisk
04 - cutting board
05 - sharp knife

# Nutrition (Per Serving):

Calories: 280
Total Fat: 22g
Total Carbohydrate: 16g
Protein: 7g

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