why make this recipe
This Mexican Street Corn Salad is bright, fresh, and easy. It takes little time and tastes great with many meals. It works well for weeknight dinners, potlucks, or barbecues. If you like simple sides, try a similar option like creamy Mexican cabbage salad for another easy dish.
introduction
This salad mixes corn, creamy dressing, cheese, lime, and a bit of spice. You can use fresh, frozen, or canned corn. The salad needs only a few common ingredients and simple steps. It is cool to eat and easy to share.
how to make Mexican Street Corn Salad
Make sure corn is cooked and cooled if using fresh or frozen. In a large bowl, mix the corn with the mayonnaise and sour cream. Add the crumbled cotija cheese, lime juice, chili powder, and chopped cilantro. Stir until all parts are well mixed. Taste and add salt and pepper as needed. For more bold salad ideas, see this simple antipasto salad.
Ingredients :
4 cups corn kernels (fresh, frozen, or canned), 1/2 cup mayonnaise, 1/4 cup sour cream, 1/2 cup crumbled cotija cheese, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/4 cup chopped fresh cilantro, Salt and pepper to taste
Directions :
- In a large bowl, combine the corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and cilantro. Mix well.
- Season with salt and pepper to taste.
- Serve chilled or at room temperature as a side dish.
how to serve Mexican Street Corn Salad
Serve it cold or at room temperature. It goes well with grilled meats, tacos, or rice bowls. Spoon it into bowls for a side or use it as a topping for tostadas. For a different cold side, you might also like this Asian cucumber salad.
how to store Mexican Street Corn Salad
Put the salad in an airtight container. Keep it in the fridge for up to 3 days. Stir before serving. Do not freeze, because the texture will change.
tips to make Mexican Street Corn Salad
- Use fresh corn in summer for the best sweet flavor.
- If using frozen corn, thaw and drain well.
- Warm the corn in a skillet with a little oil for a roasted taste before mixing.
- Taste and adjust lime and salt last so flavors stay bright.
variation (if any)
- Add diced jalapeño for extra heat.
- Swap cotija with feta if cotija is not available.
- Mix in diced red pepper or green onion for more crunch.
FAQs
Q: Can I use frozen corn?
A: Yes. Thaw and drain it, or sauté it quickly in a pan to warm it.
Q: Is this salad spicy?
A: It has mild heat from chili powder. Add more or less to match your taste.
Q: Can I make it ahead?
A: Yes. Make it a few hours before serving and keep it chilled. Stir before serving.
Q: Can I use plain yogurt instead of sour cream?
A: Yes. Plain yogurt is a good swap for a lighter salad.
Conclusion
For another clear and tested version of this dish, view the full Mexican Street Corn Salad Recipe – Love and Lemons.
Print
Mexican Street Corn Salad
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A bright and fresh salad featuring corn, creamy dressing, cheese, lime, and spices, perfect for any meal.
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Combine the corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and cilantro in a large bowl.
- Mix well.
- Season with salt and pepper to taste.
- Serve chilled or at room temperature as a side dish.
Notes
Use fresh corn in summer for the best sweet flavor. If using frozen corn, thaw and drain well. Taste and adjust lime and salt last to keep flavors bright.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Mexican salad, corn salad, street corn, side dish