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Irresistible Street Corn Salad: A Creamy Mexican Delight

This vibrant and flavorful salad captures the essence of Mexican street food, featuring grilled corn, cotija cheese, and a zesty chili-lime dressing. It's perfect for summer BBQs or casual weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 cups fresh corn kernels (about 4-5 ears of corn)
  • 2 tablespoons olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)

Method
 

Instructions
  1. Heat a grill or grill pan over medium-high heat. Brush the corn kernels with olive oil and grill for 5-7 minutes, stirring occasionally, until the corn is slightly charred and tender. Remove from heat and let cool slightly.
  2. In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Mix well until smooth and creamy.
  3. Add the grilled corn to the bowl with the dressing. Toss to coat the corn evenly. Stir in the crumbled cotija cheese and chopped cilantro. Taste and adjust seasoning if needed.
  4. Transfer the salad to a serving dish and garnish with additional cotija cheese, cilantro, and a sprinkle of chili powder if desired. Serve immediately or refrigerate until ready to serve.

Notes

Use fresh corn for the best flavor. Adjust the heat level by adding or reducing chili powder or cayenne pepper. This salad can be made ahead and stored in the refrigerator for up to 2 days.