Creamy Mexican Street Corn Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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
