Mexican Street Corn Salad Recipe
If you love bold flavors, you’ll love this Mexican Street Corn Salad Recipe. It’s creamy, zesty, smoky, and packed with fresh textures.
Ingredients
- 4 cups corn fresh or frozen
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ⅓ cup chopped cilantro
- ¼ cup chopped green onions
- ½ cup crumbled cotija cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat oil in a skillet on medium-high heat.
- Add corn and cook until golden brown.
- Remove from heat and let cool slightly.
- In a bowl, mix mayo, sour cream, and lime juice.
- Add chili powder, paprika, salt, and pepper.
- Stir in the cooled corn and mix well.
- Fold in cilantro, green onions, and cotija.
- Taste and adjust seasoning as needed.
- Chill before serving, or serve at room temp.
Notes
- Use grilled corn for extra smoky flavor.
- Don’t skip cotija—it gives authentic taste.
- Add jalapeños for heat if desired.
- Fresh lime juice adds real zing—avoid bottled.
- Serve immediately or refrigerate for later.
- Mix gently to keep corn kernels whole.
- Use frozen corn if fresh isn’t available.