Sweet and Spicy Mexican Street Corn Salad to Brighten Your Day

This Mexican Street Corn Salad combines fresh corn, lime, and cotija cheese for a vibrant, quick salad perfect for any meal.

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Course: Salads

Cuisine: Mexican

Keyword: Grilled corn, healthy, Mexican Street Corn Salad, quick recipe, salad, side dish

Prep Time: 25

Total Time: 25

Servings: servings

Calories: 200kcal

Equipment

Skillet
Mixing bowl

Ingredients

For the Salad

4 cups Fresh corn either grilled or steamed
1 tablespoon Olive oil to sauté the corn
1 teaspoon Salt to enhance overall flavor
1 teaspoon Pepper for subtle heat
1 teaspoon Chili powder to provide a tangy kick
0.5 cup Mayonnaise for creamy texture
0.25 cup Sour cream for refreshing tang
0.25 cup Lime juice for zesty brightness
1 cup Cotija cheese crumbled for savory depth
0.5 cup Cilantro chopped for freshness
1 Avocado optional, diced

For Garnish

Extra cotija cheese sprinkle on top
Chopped cilantro for a fresh touch

Instructions

Step-by-Step Instructions for Mexican Street Corn Salad

Begin by preparing the corn. If using fresh corn, grill or boil until tender, about 5–7 minutes. Cut the kernels off the cob. Sauté corn with olive oil, salt, pepper, and chili powder in a large skillet over medium heat for 5-7 minutes until charred. Let cool.
In a medium bowl, combine mayonnaise, sour cream, and lime juice. Whisk until smooth and creamy.
In a large mixing bowl, combine cooled corn with cotija cheese and cilantro. If using avocado, gently fold it in. Pour dressing over and toss until well-coated.
Transfer salad to a serving dish. Garnish with extra cotija cheese and cilantro. Serve immediately or chill for 30 minutes before serving.

Notes

Use fresh corn for the best flavor. Allow the sautéed corn to cool before mixing. Adjust lime juice to taste if too creamy. Don't skip garnishing for a stunning presentation.

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