Description
Get ready to fall in love with this irresistible Mexican Street Corn Salad! A perfect blend of smoky, creamy, spicy, and zesty flavors, it transforms the classic Mexican elote into a convenient, scoopable delight. Whether you’re planning a quick breakfast addition, need a healthy snack idea, or are exploring easy dinner sides, this recipe delivers vibrant flavor and satisfying crunch in every bite. It’s a must-have in your rotation of dinner ideas and food ideas for entertaining guests or sprucing up weeknight meals.
Fresh charred corn is tossed with creamy lime dressing, crumbled cheese, jalapeños, and fresh cilantro, making this easy recipe your go-to for BBQs, potlucks, or taco nights.
Ingredients
4 cups corn (grilled fresh, or thawed frozen)
⅓ cup mayonnaise
⅓ cup sour cream
1 tbsp lime juice (freshly squeezed)
1–2 cloves garlic, minced
½ tsp chili powder
½ tsp smoked paprika
½ cup cotija cheese (or feta)
¼ cup red onion, finely diced
1 jalapeño, finely chopped (optional seeds removed)
¼ cup chopped cilantro
Salt and black pepper, to taste
Optional: Extra cotija, lime wedges, jalapeño slices for garnish
Instructions
- Cook the Corn: Grill or sauté the corn until lightly charred. Let it cool slightly.
- Make the Dressing: In a bowl, whisk together mayo, sour cream, lime juice, garlic, chili powder, and smoked paprika until creamy.
- Mix the Salad: In a large bowl, combine corn, red onion, jalapeño, cilantro, and cotija. Pour the dressing over and mix well.
- Season: Add salt and pepper to taste.
- Chill: Cover and refrigerate for at least 30 minutes.
- Garnish & Serve: Top with extra cotija, jalapeño slices, and lime wedges. Serve cold or at room temperature.