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Creamy Mexican Street Corn Salad

A delightful fusion of sweet corn, creamy dressing, and zesty lime, this salad captures the essence of Mexican street corn in a refreshing and shareable format.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn kernels (fresh or frozen) If using fresh corn, grill or boil until tender.
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup cotija cheese (or feta for a budget-friendly option) Feta can be used as a cost-effective substitute.
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Preparation
  1. If you're using fresh corn, grill or boil the ears until tender, approximately 5–7 minutes. If using frozen corn, microwave according to package instructions until heated through.
Mixing
  1. In a large mixing bowl, combine the corn kernels, mayonnaise, sour cream, cotija cheese, chopped cilantro, lime juice, chili powder, salt, and pepper.
Tossing
  1. Gently toss the ingredients until everything is well coated in the creamy dressing.
Tasting
  1. Taste the salad and adjust the seasoning with more salt, pepper, or lime juice as needed.
Chilling
  1. For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving.
Serving
  1. Garnish with extra cilantro or lime wedges and enjoy!

Notes

Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. For best results, enjoy it cold directly from the fridge.