Description
A creamy, tangy, and smoky Mexican street corn salad that captures the authentic flavor of street vendors using simple ingredients. This quick and easy dish is perfect for summer gatherings, BBQs, and weeknight dinners.
Ingredients
Scale
- 4 cups corn kernels (fresh off the cob or frozen, thawed and patted dry)
- 1 cup Cotija cheese, crumbled
- 1/2 cup Mexican crema or sour cream
- 1/2 cup mayonnaise
- Juice of 2 limes (freshly squeezed)
- 1 chipotle pepper in adobo, minced
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 cup red onion, finely diced
- Chili powder or Tajín, for garnish
- Salt to taste
Instructions
- Prepare the corn: If using fresh corn, cut kernels off 8 ears. Heat a dry skillet over medium-high heat and char the corn in a single layer for 3-4 minutes per side until slightly blackened. If using frozen corn, ensure it is thawed and patted dry.
- Prep the vegetables: Dice the red onion finely and soak it in ice water for 10 minutes to reduce pungency. Drain and pat dry. Chop the cilantro leaves.
- Mix the dressing: In a large mixing bowl, whisk together the mayonnaise, Mexican crema, lime juice, and minced chipotle pepper until smooth. Taste and add salt if needed.
- Combine: Add the charred corn, drained red onion, and chopped cilantro to the dressing. Toss gently to coat everything evenly.
- Add cheese: Crumble the Cotija cheese over the salad and fold it in gently, leaving some chunks visible for texture.
- Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Garnish with extra chili powder or Tajín and lime wedges. Serve chilled or at room temperature.
Notes
For the best texture, use small-curd Cotija cheese. If you cannot find Mexican crema, mix sour cream with a little milk. To reduce the bite of the red onion, soak diced onion in cold water for 10 minutes before using. Do not freeze this salad as the texture of the corn and cheese will change. It is best stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5
- Sodium: 450
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 2
- Protein: 6
Keywords: Mexican street corn salad, elote salad, corn salad, summer side dish, easy recipe, gluten-free, BBQ side, creamy corn salad