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Amazing Mexican Street Corn Salad: 5 Secrets

Mexican street corn salad
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A delightful off-the-cob Mexican street corn salad bursting with creamy, cheesy, lime, and chili flavors.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 cups corn kernels (from about 4 ears of corn)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the corn kernels and cook, stirring occasionally, until tender and lightly charred, about 5-7 minutes.
  3. Remove the skillet from the heat and let the corn cool slightly.
  4. In a large bowl, combine the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, and cayenne pepper (if using).
  5. Add the cooled corn to the bowl and stir until well combined.
  6. Season with salt and black pepper to taste.
  7. Serve immediately or chill for later.

Notes

  • Cotija cheese is a salty, crumbly Mexican cheese. If you can’t find it, feta cheese can be substituted.
  • For a spicier salad, add more cayenne pepper or a finely chopped jalapeño.
  • This salad is delicious served as a side dish or as a dip with tortilla chips.

Nutrition

Find it online: https://recipesfleet.com/mexican-street-corn-salad-esquites/