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Mexican Street Corn Salad

Mexican Street Corn Salad
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A quick and easy Mexican Street Corn Salad bursting with bold, tangy, and creamy flavors. Fresh corn kernels are combined with zesty lime, spicy chili, creamy mayonnaise, and crumbly cheese to create a vibrant and flavorful side dish that pairs perfectly with grilled meats, tacos, or as a light snack. Ready in under 15 minutes, this colorful salad is versatile, easy to customize, and perfect for any occasion.

Ingredients

Scale

Main Ingredients

  • 2 cups fresh corn kernels (cut from about 2 ears of corn) or thawed frozen corn
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup mayonnaise (or vegan mayo for dairy-free)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder or cayenne pepper (adjust to taste)
  • 1/3 cup crumbled queso fresco or cotija cheese (or feta as substitute)
  • 1 clove garlic, minced (optional)
  • Salt and freshly ground black pepper to taste

Optional Variations and Add-ins

  • Diced jalapeños or a dash of hot sauce for extra heat
  • Finely chopped red onion or crispy tortilla strips for crunch
  • Fresh parsley or green onions as an herb alternative to cilantro

Instructions

  1. Prepare the corn: If using fresh corn, shuck and carefully cut kernels off the cob. If using frozen corn, defrost and drain any excess water. Optionally, lightly char the corn in a skillet or on a grill for a smoky flavor.
  2. Mix the dressing: In a medium bowl, combine mayonnaise, fresh lime juice, chili powder, salt, and pepper. Stir well until the mixture is smooth and creamy to create the flavorful dressing.
  3. Combine all ingredients: Gently fold the corn kernels, chopped cilantro, and minced garlic (if using) into the dressing. Mix until all the corn is evenly coated with the tangy and spicy sauce.
  4. Add the cheese and chill: Sprinkle crumbled queso fresco or cotija cheese over the salad and gently toss. Refrigerate for at least 10 minutes to allow the flavors to meld before serving.

Notes

  • Use fresh corn in season (summer to early fall) for the best natural sweetness.
  • Chilling the salad enhances flavor fusion and texture.
  • Add lime juice and chili powder gradually to balance flavors perfectly.
  • Grill or char the corn kernels lightly to add smoky depth.
  • Keep corn kernels tender but not mushy for optimal texture.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Stir and adjust seasoning before serving again.
  • Freezing is not recommended as it affects texture and flavor.
  • Serve chilled or at room temperature; gently warm only small portions if desired.

Nutrition

Keywords: Mexican street corn salad, elote salad, corn salad, tangy corn salad, creamy corn salad, easy side dish, Mexican side dish, gluten free salad

Find it online: https://elenaglam.com/mexican-street-corn-salad/