Creamy Mexican Street Corn Salad Recipe

Introduction

Creamy Mexican Street Corn Salad is a flavorful and easy-to-make side dish inspired by the popular street food elote. It combines sweet corn with a tangy, creamy dressing and a hint of spice, perfect for summer gatherings or a quick snack.

Ingredients

• 4 cups corn kernels (fresh or frozen, thawed)
• 1/2 cup mayonnaise
• 1/2 cup crumbled Cotija cheese
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder

Instructions

1. Step 1: In a large bowl, combine the corn kernels, mayonnaise, crumbled Cotija cheese, lime juice, and chili powder. Mix well until all ingredients are evenly coated.
2. Step 2: Cover and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Tips & Variations

• For extra flavor, lightly char the corn in a skillet or on the grill before mixing.
• Substitute feta cheese if Cotija is unavailable, though it will change the flavor slightly.
• Add chopped fresh cilantro or diced jalapeño for a fresh and spicy twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be gently stirred and served cold straight from the fridge. Avoid freezing as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn for this salad?

Yes, canned corn works fine. Just make sure to drain it well before mixing to avoid excess moisture.

Is there a vegan alternative to mayonnaise in this recipe?

You can use a plant-based or vegan mayonnaise to keep the salad creamy without animal products.

Creamy Mexican Street Corn Salad Recipe

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★★★★★

4.6 from 61 reviews

A luscious and creamy Mexican street corn salad combining sweet corn kernels with tangy lime juice, rich mayonnaise, crumbly Cotija cheese, and a smoky hint of chili powder. Perfect as a refreshing side dish or a flavorful topping for grilled meats.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Salad Ingredients

• 4 cups cooked corn kernels (fresh or frozen, thawed)
• 1/2 cup mayonnaise
• 1/2 cup crumbled Cotija cheese
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder

Instructions

1. Combine Ingredients: In a large mixing bowl, add the cooked corn kernels along with the mayonnaise, crumbled Cotija cheese, fresh lime juice, and chili powder. Stir thoroughly until all ingredients are evenly incorporated and the salad is creamy and well mixed.
2. Chill Before Serving: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together and the salad to chill.
3. Serve: Give the salad a quick stir before serving. Garnish with extra Cotija cheese or a sprinkle of chili powder if desired. Serve cold or at room temperature as a delicious side dish or topping.

Notes

• Use fresh corn for the best texture, but frozen and thawed corn works well too.
• Adjust chili powder to your taste preference for mild or spicy heat.
• For a lighter version, substitute mayonnaise with Greek yogurt.
• This salad is best consumed within 2 days of preparation for optimal freshness.

Keywords: Mexican street corn salad, creamy corn salad, Cotija cheese salad, chili powder corn salad, lime corn salad