Creamy Mexican Street Corn Salad with Cotija
Irresistible Mexican Street Corn Salad Recipe features charred corn tossed in a creamy lime dressing with cotija cheese and fresh herbs for a bold and vibrant side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
Ingredients
6 ears fresh corn or 4 cups frozen corn
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons fresh lime juice
1 small clove garlic, minced
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1 tablespoon finely diced jalapeño, optional
Instructions
-
Grill or sauté corn until lightly charred.
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Cut kernels from cobs and transfer to a bowl.
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Whisk mayonnaise, sour cream, lime juice, garlic, chili powder, and salt.
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Toss dressing with warm corn.
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Fold in cotija and cilantro.
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Chill 15 minutes before serving.
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Garnish with extra cheese and chili powder.
Notes
Frozen corn works well when sautéed until charred. Substitute feta if cotija is unavailable. Adjust heat level with jalapeño or cayenne.