Mexican Street Corn Salad
Mexican Street Corn Salad combines charred corn kernels with a creamy lime crema, crumbled cotija cheese, and a dusting of chili powder for a bright, scoopable side dish. It’s a quick, no-grill recipe that’s perfect for cookouts, potlucks, or weeknight dinners.
Equipment
- Large skillet (12-inch cast iron or nonstick)
- Large mixing bowl
- Small bowl
- Whisk
Ingredients
- 4 cups yellow corn kernels fresh or thawed frozen
- 1 tbsp avocado oil
- 1/4 cup Mexican crema or full-fat sour cream
- 2 tbsp mayonnaise
- 1 tbsp lime juice freshly squeezed
- 1/2 tsp kosher salt
- 1/3 cup cotija cheese crumbled
- 1 tsp chili powder
- 1/4 cup fresh cilantro chopped
- 1 wedge fresh lime for serving
Instructions
- Heat avocado oil in a large skillet over high heat. Add corn kernels in a single layer and cook without stirring for 2-3 minutes until charred. Stir and cook another 2-3 minutes. Transfer to a large bowl and cool 5 minutes.
- In a small bowl, whisk together Mexican crema, mayonnaise, lime juice, and kosher salt until smooth.
- Pour dressing over slightly cooled corn. Add crumbled cotija cheese, chili powder, and chopped cilantro. Toss gently to coat evenly.
- Transfer to a serving bowl, garnish with extra chili powder and cotija if desired, and serve with a lime wedge.
Notes
Storage: Refrigerate in an airtight container for up to 3 days. Let sit at room temperature for 15 minutes before serving.
Reheating: This salad is best served cold or at room temperature. If desired, warm gently in a skillet over low heat, but the dressing may separate.
Best Tips: For the best char, don’t overcrowd the skillet. Use room-temperature crema and mayo to prevent the dressing from seizing. Add a pinch of cayenne or Tajín for extra heat.
Variations: Use grilled corn for a smokier flavor. Add diced jalapeño, avocado, or black beans. Substitute feta for cotija in a pinch.