Looking for a vibrant side dish that’s bursting with flavor and perfect for gatherings? You’ve hit the jackpot with this Amazing Mexican Street Corn Salad! It’s not just food; it’s an experience that brings everyone together, whether you’re at a barbecue or a cozy family dinner.
This salad is a colorful and zesty celebration of summer. The sweet pops of corn, creamy dressing, and notes of lime and cilantro create a mouthwatering medley that’s simply irresistible. Each bite is a delightful combination of textures crunchy, creamy, and a touch spicy if you choose to add jalapeño. It captures the essence of traditional Mexican street corn but gives it a fresh twist that makes it a standout dish on any table.
State the Benefits
Why should you whip up this delicious salad? Here are a few compelling reasons:
- Quick to Prepare: You can have this salad ready in no time, making it ideal for busy weeknights or last-minute gatherings.
- Great for Meal Prep: Perfect for making ahead of time! Just store it in the fridge, and you’ll have a tasty side ready to go throughout the week.
- Uses Simple Ingredients: With easy-to-find ingredients, this recipe won’t require a treasure hunt at the grocery store.
Why You’ll Love This Recipe
- Benefit 1: Ready in under 20 minutes
- Benefit 2: Made with pantry staples
- Benefit 3: Perfect for summer picnics and potlucks
- Benefit 4: Naturally gluten-free
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
Step-by-Step Instructions of Amazing Mexican Street Corn Salad
- Cook the corn: If using fresh corn, cut the kernels off the cobs. Sauté them in butter or olive oil over medium heat for about 5-7 minutes until they start to get a nice char.
- Mix the dressing: In a large bowl, combine mayonnaise, sour cream or crema, lime juice, chili powder, smoked paprika (if using), and a pinch of salt and pepper. Stir until smooth.
- Combine the ingredients: Add the cooked corn, crumbled cotija cheese, cilantro, and jalapeño (if using) to the dressing. Mix well to coat everything evenly.
- Garnish and serve: Transfer the salad to a serving dish and sprinkle with extra cotija cheese, cilantro, and chili powder on top. Enjoy it immediately or let it chill in the fridge for flavors to meld.
Tips for Success
- Go for fresh corn if you can: It gives the salad a sweetness and crunch that frozen corn just can’t match.
- Adjust the heat: If you prefer a milder salad, leave out the jalapeño entirely or use just a small amount.
- Serve cold: This salad tastes best when chilled for a little while after mixing.
Substitutions & Variations of Amazing Mexican Street Corn Salad
To Make It Vegan/Gluten-Free: Replace mayonnaise with avocado or vegan mayonnaise and use a dairy-free cheese alternative.
Variations: Get creative by adding black beans for protein, diced red bell pepper for sweetness, or a sprinkle of feta cheese for a different twist.
Storage Instructions of Amazing Mexican Street Corn Salad
Refrigerator: Store in an airtight container for up to 5 days. The flavors actually get better as it sits!
Freezer: This salad is best enjoyed fresh, but if you have leftovers, freeze the corn mixture (without dressing) for up to 3 months. Thaw and mix in the dressing just before serving.
Make-Ahead: You can prep the corn and dressing a day in advance; just combine them when you’re ready to serve.
Frequently Asked Questions (FAQ) of Amazing Mexican Street Corn Salad
Can I use frozen corn? Yes! Just thaw and drain it before cooking for the best texture.
How can I adjust the flavors? Tweak the lime juice or add more chili powder to cater to your taste preferences.
Can I add other veggies? Absolutely! Chopped bell peppers or diced avocado can add fantastic flavor and texture.
Final Toughts
This Amazing Mexican Street Corn Salad is a delightful dish that’s perfect for any occasion. Its blend of flavors and textures will keep you coming back for more. So why not give it a try? I’d love to hear your thoughts! Leave a comment and rate this recipe!
Print
Amazing Mexican Street Corn Salad
A vibrant and zesty salad featuring fresh corn, creamy dressing, lime, and cilantro, perfect for gatherings.
- Total Time: 17 minutes
- Yield: 6 servings
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)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- If using fresh corn, cut the kernels off the cobs. Sauté them in butter or olive oil over medium heat for about 5-7 minutes until they start to get a nice char.
- In a large bowl, combine mayonnaise, sour cream or crema, lime juice, chili powder, smoked paprika (if using), and a pinch of salt and pepper. Stir until smooth.
- Add the cooked corn, crumbled cotija cheese, cilantro, and jalapeño (if using) to the dressing. Mix well to coat everything evenly.
- Transfer the salad to a serving dish and sprinkle with extra cotija cheese, cilantro, and chili powder on top. Enjoy it immediately or let it chill in the fridge for flavors to meld.
Notes
Use fresh corn for the best sweetness and crunch. Allowing the salad to chill enhances the flavors.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
- Diet: Vegetarian