Mexican Street Corn Salad

Why You’ll Love This Recipe

This Mexican Street Corn Salad is vibrant, flavorful, and incredibly easy to make. It combines the smoky sweetness of roasted corn with a creamy dressing, tangy lime, and the salty crunch of cotija cheese. With the added kick from chili powder and a squeeze of lime, this salad is the perfect balance of creamy, tangy, and spicy. It’s versatile enough to serve as a side for BBQs, tacos, or even as a snack on its own. Plus, it can be made ahead of time and served chilled, making it a fantastic option for parties and gatherings.

Ingredients

• 4 cups fresh or frozen corn kernels (about 4 ears of corn or 2 cups frozen)

• 2 tablespoons olive oil

• 1/4 cup mayonnaise

• 1/4 cup sour cream (or Greek yogurt for a lighter version)

• 1/2 teaspoon chili powder (or to taste)

• 1/2 teaspoon smoked paprika (optional, for extra smokiness)

• 1/2 teaspoon garlic powder

• Juice of 1 lime (plus extra wedges for serving)

• 1/2 cup cotija cheese, crumbled (or feta cheese as a substitute)

• 1/4 cup fresh cilantro, chopped (optional, for garnish)

• Salt and pepper, to taste

• 1 tablespoon hot sauce (optional, for extra spice)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the corn: If using fresh corn, grill or roast the corn on a baking sheet. To roast in the oven, preheat to 400°F (200°C), and spread the corn on a baking sheet, drizzling with olive oil. Roast for 15-20 minutes, flipping halfway through, until lightly charred and tender. If using frozen corn, you can sauté it in a pan with olive oil for 5-7 minutes, until golden and slightly crispy.

2. Prepare the dressing: In a large mixing bowl, combine the mayonnaise, sour cream (or Greek yogurt), chili powder, smoked paprika, garlic powder, and lime juice. Stir to combine.

3. Assemble the salad: Once the corn is roasted and slightly cooled, cut the kernels off the cob (if using fresh corn) and add them to the bowl with the dressing. If using frozen corn, add it directly to the bowl.

4. Mix and season: Toss the corn with the dressing until fully coated. Add crumbled cotija cheese, fresh cilantro, and hot sauce (if using), and stir gently to combine. Season with salt and pepper to taste.

5. Serve: Transfer to a serving dish and garnish with extra cotija cheese, a sprinkle of chili powder, and lime wedges for squeezing. Serve chilled or at room temperature.

Servings and Timing

• Servings: 6-8

• Prep time: 10 minutes

• Cook time: 15-20 minutes (if using fresh corn)

• Total time: 30 minutes

Variations

• Make it spicy: For an extra kick, add more chili powder or hot sauce. You can also sprinkle with cayenne pepper or add chopped jalapeños.

• Vegan version: Use a dairy-free mayo and omit the cotija cheese or substitute with vegan cheese for a plant-based version.

• Add more veggies: Try adding diced red onion, bell peppers, or avocado for additional flavor and texture.

• Cheese substitute: If cotija cheese is unavailable, feta cheese works as a good substitute, though it has a milder flavor.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop as it sits.

• Reheating: This dish is best served cold or at room temperature, so it does not need to be reheated.

FAQs

Can I use canned corn for this recipe?

Yes, you can use canned corn, but roasting or sautéing fresh or frozen corn will give it a better flavor and texture. If you use canned corn, be sure to drain and rinse it thoroughly before using.

Can I make this salad ahead of time?

Absolutely! This salad is great for meal prep. Just make it a few hours ahead and refrigerate. The flavors will meld together and it will be even more flavorful the next day.

Can I use different cheese?

Yes, if you can’t find cotija cheese, you can substitute with feta cheese or even Parmesan for a similar salty and tangy flavor.

How do I make it spicier?

To make the salad spicier, you can add more chili powder, a pinch of cayenne pepper, or even chopped fresh jalapeños. You can also drizzle with extra hot sauce to give it a good kick.

Is this recipe gluten-free?

Yes, this Mexican Street Corn Salad is naturally gluten-free. Just make sure the mayonnaise and sour cream you use are gluten-free, which they typically are.

Can I serve this as a main dish?

While it’s usually served as a side, you can make it a more substantial dish by adding grilled chicken, shrimp, or even beans for added protein.

How do I roast the corn if I don’t have a grill?

You can easily roast the corn in the oven. Preheat to 400°F (200°C), drizzle the corn with olive oil, and roast for 15-20 minutes, flipping halfway through.

How long will this salad keep?

This salad will last in the refrigerator for 2-3 days. However, it’s best when eaten within the first 24 hours for the freshest flavor.

Can I freeze this salad?

This salad is best enjoyed fresh and does not freeze well because the mayo and sour cream dressing will separate once thawed.

Can I add more veggies to this salad?

Yes! You can add diced bell peppers, onions, or avocado for extra flavor and crunch.

Conclusion

Mexican Street Corn Salad is the perfect dish to bring a touch of Mexico to your table. With its combination of smoky, creamy, and tangy flavors, it’s the ideal side dish for any occasion, from barbecues to Taco Tuesdays. It’s easy to make, highly customizable, and always a crowd-pleaser. Give it a try, and enjoy the bright, bold flavors of this delicious, fresh salad!