Description
Get ready to fall in love with this Mexican Street Corn Salad—a vibrant, irresistible side dish that’s perfect for your next backyard BBQ, potluck, or weeknight dinner! This easy recipe combines charred sweet corn, creamy lime dressing, spicy jalapeños, fresh cilantro, and crumbly cotija cheese into a bold, flavorful masterpiece. Whether you’re searching for quick breakfast ideas, healthy snacks, or easy dinner recipes, this salad fits beautifully into your rotation. With its colorful appearance, zesty flavor, and refreshing crunch, it’s sure to be a crowd-pleaser you’ll make again and again. One bite, and you’ll be dreaming of sunny streets lined with authentic Mexican street food!
Ingredients
- 4 cups corn kernels (fresh, canned, or frozen)
- 1/3 cup red onion, finely diced
- 1–2 jalapeños, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon olive oil (optional, for charring)
For the Dressing:
- 1/3 cup mayonnaise
- 1/3 cup sour cream (or Greek yogurt)
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Juice of 1–2 limes
- Salt and pepper, to taste
Instructions
- Char the Corn:
Heat a skillet or grill pan over medium-high heat. Add olive oil and corn. Cook for 5–7 minutes until slightly charred. Let cool. - Make the Dressing:
In a bowl, whisk together mayonnaise, sour cream, garlic, lime juice, chili powder, paprika, salt, and pepper. - Mix the Salad:
In a large bowl, combine charred corn, red onion, jalapeños, cilantro, and cotija cheese. Pour the dressing over and toss to coat. - Chill:
Refrigerate the salad for at least 15 minutes to allow the flavors to meld. - Serve:
Garnish with extra cheese, cilantro, and lime wedges if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes