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Vibrant Mexican Street Corn Salad

Vibrant Mexican Street Corn Salad

Vibrant Mexican Street Corn Salad is a delightful and easy-to-make dish bursting with authentic Mexican flavors, perfect for potlucks, picnics, or a simple side dish. This recipe offers a fresh and zesty take on the beloved elote.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course: Side Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds corn kernels (fresh or frozen)
  • 0.5 cup mayonnaise
  • 0.5 cup crumbled cotija cheese (or feta cheese as a substitute) reserving a tablespoon or two for garnish
  • 0.25 cup finely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1-2 cloves garlic, minced
  • 0.5 teaspoon chili powder or more, to taste
  • 0.25 teaspoon smoked paprika
  • to taste salt
  • to taste freshly ground black pepper
Optional garnishes
  • extra chili powder
  • lime wedges
  • sliced jalapeños

Method
 

  1. If using fresh corn on the cob, you can either grill it until lightly charred and then cut the kernels off, or boil it until tender and then remove the kernels. If using frozen corn, thaw it completely. If you prefer a slightly smoky flavor, you can briefly sauté the fresh or thawed frozen corn kernels in a dry skillet over medium-high heat for 3-5 minutes until they show a little charring. This step is optional but highly recommended for that authentic street corn flavor.
  2. In a medium bowl, combine the mayonnaise, crumbled cotija cheese (reserving a tablespoon or two for garnish), fresh cilantro, fresh lime juice, minced garlic, chili powder, and smoked paprika.
    0.5 cup mayonnaise, 0.5 cup crumbled cotija cheese (or feta cheese as a substitute), 0.25 cup finely chopped fresh cilantro, 2 tablespoons fresh lime juice, 1-2 cloves garlic, minced, 0.5 teaspoon chili powder, 0.25 teaspoon smoked paprika
  3. Whisk all the dressing ingredients together until well combined and smooth. Taste the dressing and season generously with salt and freshly ground black pepper, adjusting the chili powder to your desired level of spice. Remember that cotija cheese is salty, so start with a little salt and add more as needed.
    to taste salt, to taste freshly ground black pepper
  4. Add the prepared corn kernels to the bowl with the dressing. Gently toss everything together until the corn is evenly coated with the creamy dressing.
    1.5 pounds corn kernels (fresh or frozen)
  5. Transfer the Vibrant Mexican Street Corn Salad to a serving dish. Garnish with the reserved cotija cheese, a sprinkle of extra chili powder, and a few fresh cilantro leaves. Serve immediately with lime wedges on the side for an extra burst of freshness. For added heat, you can also add sliced jalapeños.
    0.5 cup crumbled cotija cheese (or feta cheese as a substitute), extra chili powder, lime wedges, sliced jalapeños

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Avoid freezing.