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Mexican Corn Salad

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Mexican Corn Salad is a creamy, zesty side dish inspired by classic elote flavors, featuring sweet corn, tangy lime, savory cotija cheese, and fresh cilantro. Perfect for barbecues, potlucks, and family dinners, this crowd-pleasing salad is packed with bold flavor in every bite.

Ingredients

  • 6 cups corn kernels (fresh, frozen, or canned and drained)
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno, finely diced (optional)
  • Lime wedges, for serving

Instructions

  1. If using fresh corn, grill or saute the corn kernels until lightly charred. If using frozen corn, thaw and heat briefly.
  2. Allow the corn to cool slightly.
  3. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and black pepper.
  4. Add the corn and toss until evenly coated.
  5. Stir in the cotija cheese, cilantro, and jalapeno if using.
  6. Mix gently to combine.
  7. Taste and adjust seasoning as desired.
  8. Refrigerate for 15 to 30 minutes if serving chilled.
  9. Garnish with additional cotija cheese, cilantro, and chili powder.
  10. Serve with lime wedges.

Notes

  • Use feta cheese as a substitute for cotija if needed.
  • Add diced avocado just before serving for extra creaminess.
  • For a vegan version, use vegan mayonnaise, dairy-free sour cream, and plant-based cheese.
  • Charred grilled corn provides the most authentic flavor.
  • Store leftovers in the refrigerator for up to 3 days.
  • Serve chilled, at room temperature, or slightly warm.

Nutrition

Find it online: https://thefamilycooking.com/mexican-corn-salad/