Mexican Street Corn Salad with Roasted Corn and Creamy Dressing
Mexican Street Corn Salad is a creamy, tangy, smoky side dish made with charred corn, lime, chili powder, cotija cheese, cilantro, and a rich elote-style dressing. It is perfect for taco nights, cookouts, potlucks, and summer meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Ingredients
5 cups corn kernels, fresh or frozen
1 tablespoon vegetable oil
1/2 cup mayonnaise
1/3 cup sour cream or Mexican crema
1 tablespoon fresh lime juice
1 teaspoon lime zest
1 clove garlic, minced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled cotija cheese
1/3 cup chopped fresh cilantro
1/4 cup sliced green onions
1 small jalapeño, seeded and finely diced
1 tablespoon melted butter
Extra cotija cheese, for topping
Lime wedges, for serving
Instructions
- If using fresh corn, cut the kernels from the cobs. If using frozen corn, thaw it and pat it dry.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the corn in an even layer and cook for 7 to 10 minutes, stirring occasionally, until golden and lightly charred.
- Remove the skillet from the heat and stir in the melted butter.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, garlic, chili powder, smoked paprika, cumin, salt, and black pepper.
- Add the warm corn to the dressing and stir until evenly coated.
- Fold in cotija cheese, cilantro, green onions, and jalapeño.
- Transfer to a serving bowl and top with extra cotija, chili powder, and lime wedges.
- Serve warm, chilled, or at room temperature.
Notes
Dry the corn well before cooking so it browns properly.
Taste before adding extra salt because cotija cheese is naturally salty.
For a lighter version, replace part of the sour cream with plain Greek yogurt.
For more heat, add cayenne pepper, hot sauce, or diced serrano pepper.