Description
A quick, 5-ingredient creamy Mexican street corn salad that balances sweet corn with tangy lime, spicy chili powder, and salty cotija cheese. It’s a versatile, gluten-free side dish perfect for summer gatherings.
Ingredients
Scale
- 4 ears fresh corn (or frozen corn, thawed and dried), kernels cut off cob
- 1 medium red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt for a lighter option)
- 2–3 tablespoons fresh lime juice
- 1 clove garlic, minced or grated
- 1/2 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 1 small jalapeño, seeded and minced (optional)
Instructions
- Prepare the corn: If using fresh corn, husk and remove silk. Stand cob upright in a bowl and slice downward to remove kernels, scraping the cob for milky juice. If using frozen corn, thaw and pat completely dry.
- Dice the vegetables: Finely dice the red bell pepper and red onion. Chop the cilantro. If using jalapeño, remove seeds and mince finely.
- Mix the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, cumin, salt, and pepper until smooth and creamy.
- Combine everything: In a large mixing bowl, add corn, peppers, onions, and cilantro. Pour dressing over the top and gently fold to coat evenly without mashing the corn.
- Add cheese and chill: Fold in half of the crumbled cotija cheese. Cover and refrigerate for at least 10 minutes to allow flavors to meld.
- Serve and garnish: Stir salad before serving. Top with remaining cotija cheese and extra chili powder or cilantro. Serve cold with tortilla chips or alongside grilled proteins.
Notes
If using canned corn, rinse and drain thoroughly. For best results, use firm, small-curd cotija cheese. In winter, high-quality frozen corn works well if patted dry. Do not reheat this salad; it is best served cold. Leftovers keep in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 275
- Sugar: 6
- Sodium: 350
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 3
- Protein: 6
Keywords: Mexican street corn salad, elote salad, creamy corn salad, gluten-free side dish, summer salad, easy recipe, 5-ingredient recipe