Mexican Street Corn Salad – Creamy, Zesty & Delicious
A bold, creamy, and zesty take on Mexican street corn — this salad is packed with charred corn, lime, chili, cotija, and cilantro. Perfect as a side, dip, or taco topping!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Ingredients
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5–6 ears corn, grilled and kernels cut (or 4 cups frozen corn)
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⅓ cup mayonnaise
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2 tbsp sour cream or Greek yogurt
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Juice of 1 lime
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1 clove garlic, minced (optional)
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1 tsp chili powder
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½ cup cotija cheese, crumbled
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¼ cup chopped cilantro
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¼ cup chopped red onion or green onion
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Salt & pepper, to taste
Instructions
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Char corn on grill or skillet until browned. Let cool and cut off kernels.
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In a small bowl, whisk mayo, sour cream, lime juice, garlic, chili powder, salt, and pepper.
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In a large bowl, combine corn, cheese, cilantro, and onion. Pour dressing over and mix.
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Adjust seasoning, top with extra cheese and chili powder. Serve warm or cold.
Notes
Use frozen corn for convenience. Add black beans or avocado for variation. Store up to 3 days in the fridge.