Description
A vibrant, mess-free version of Mexican street corn that captures smoky, creamy, spicy, and tangy flavors in under 20 minutes. Perfect for potlucks, barbecues, or quick weeknight dinners.
Ingredients
Scale
- 4 cups corn kernels (from 4–6 ears fresh corn or thawed/frozen corn)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2–3 tablespoons fresh lime juice
- 1/2 cup crumbled cotija cheese
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, finely diced (optional)
- Salt and black pepper to taste
Instructions
- Prepare the corn: If using fresh corn, husk ears and slice kernels off into a large mixing bowl. If using frozen corn, thaw and drain well, patting dry with paper towels to remove excess moisture.
- Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest (optional), chili powder, cumin, salt, and pepper until smooth and creamy. Taste and adjust seasoning.
- Combine ingredients: Pour the dressing over the corn in the large bowl. Add diced red onion, jalapeño (if using), and most of the cilantro. Toss gently until corn is evenly coated.
- Add cheese: Gently fold in the crumbled cotija cheese, being careful not to crush it.
- Chill and serve: Cover and refrigerate for at least 10 minutes to allow flavors to meld. Garnish with remaining cilantro and extra chili powder before serving.
Notes
For a smoky flavor, roast fresh corn kernels in a dry skillet for 2-3 minutes before mixing. If using frozen corn, ensure it is thoroughly drained and dried to prevent a watery salad. Let mayo and sour cream sit out for 10 minutes before mixing to ensure a smooth dressing. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 22
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 3
- Protein: 6
Keywords: Mexican street corn salad, corn salad, summer side dish, gluten-free recipe, quick side dish, vegetarian, potluck recipe, easy corn recipe