Mexican Street Corn Salad
Mexican Street Corn Salad is a creamy, tangy corn side dish made with skillet-charred kernels, lime, mild spices, fresh cilantro, jalapeño, green onion, and crumbly cotija cheese. It offers sweet corn, smoky golden edges, and a bright finish without requiring a grill.
Equipment
- Large colander
- Clean kitchen towel or paper towels
- Large heavy-bottomed skillet
- Large mixing bowl
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Knife
- Cutting board
- Citrus zester or fine grater
- Serving bowl
Ingredients
- 24 ounces frozen corn about 5 cups
- 1 tablespoon neutral cooking oil
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 small garlic clove finely grated
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon fine salt plus more to taste
- ¼ teaspoon black pepper
- ¾ cup cotija cheese crumbled and divided
- ⅓ cup fresh cilantro finely chopped
- 3 green onions thinly sliced
- 1 small jalapeño seeded and finely chopped
Optional Ingredients
- ½ cup diced red bell pepper
- 1 medium avocado diced
- Extra lime wedges
- Additional chili powder
Instructions
- Rinse the frozen corn briefly to separate the kernels, drain it well, and pat it thoroughly dry.
- Whisk the mayonnaise, sour cream, lime juice, lime zest, garlic, chili powder, smoked paprika, salt, and black pepper in a large bowl.
- Heat a large skillet over medium-high heat for about 2 minutes. Add the oil.
- Spread the corn in the skillet and leave it undisturbed for 2 to 3 minutes.
- Cook for another 6 to 8 minutes, stirring every 1 to 2 minutes, until the kernels have golden-brown spots and smell toasted.
- Remove the skillet from the heat and let the corn cool for 5 minutes.
- Add the warm corn to the dressing with ½ cup cotija, cilantro, green onions, and jalapeño. Fold until evenly coated.
- Taste and adjust the salt, lime juice, or chili powder.
- Transfer to a serving bowl and top with the remaining ¼ cup cotija. Serve warm, at room temperature, or lightly chilled.
Notes
Dry the corn thoroughly and avoid overcrowding the skillet. These two steps help the kernels brown instead of steaming. The salad contains dairy and eggs through the cheese, sour cream, and mayonnaise.