Go Back
For the best flavor, use fresh corn. You need: - 4 ears of fresh corn, husked - 1/4 cup fresh cilantro, chopped - 1 jalapeño, seeds removed and finely chopped Fresh corn gives the salad a sweet crunch. Look for bright yellow kernels. You can grill the corn for extra flavor. For creaminess and taste, include these: - 1 cup mayonnaise - 1/2 cup sour cream - 1/2 cup crumbled Cotija cheese (or feta cheese) - 1 tablespoon lime juice - 1 teaspoon chili powder - Salt and pepper to taste Mayonnaise and sour cream create a rich dressing. Cotija cheese adds a salty kick. Lime juice gives a bright, zesty flavor. You can add some unique touches: - Lime wedges for serving - Extra Cotija cheese for topping - More chopped cilantro for freshness These garnishes enhance the salad. Lime wedges add a nice touch when serving. You can swap Cotija with feta if needed. First, you need to grill the corn. Preheat your grill to medium-high heat. Place the husked corn directly on the grill. Cook for about 10-15 minutes. Turn the corn occasionally. You want it to be slightly charred. When done, remove it from the grill and let it cool for a few minutes. After the corn cools, it’s time to cut the kernels. Hold the corn upright on a cutting board. Carefully cut the kernels off the cob into a large mixing bowl. Make sure to get all the tasty bits. This step gives you the base for your salad. Now, let’s prepare the dressing. In a separate bowl, whisk together the mayonnaise and sour cream. Add the lime juice, chili powder, jalapeño, and cilantro. Mix until everything is smooth. This creamy dressing brings all the flavors together. Pour the dressing over the grilled corn kernels. Next, add the crumbled Cotija cheese. Season with salt and pepper to taste. Gently toss everything until the corn is well-coated. Ensure every kernel gets that creamy goodness. Cover the salad and let it chill in the refrigerator. Aim for at least 30 minutes. This chill time helps the flavors meld perfectly. Before serving, stir it again. Adjust the seasoning if needed. Serve the salad cold, garnished with extra Cotija cheese and lime wedges on the side. Enjoy every bite of this fresh and flavorful dish! To get great grill marks on your corn, preheat the grill. Set it to medium-high heat. Place the husked corn directly on the grill. Cook it for 10-15 minutes. Turn the corn every few minutes. Look for slight charring on the kernels. This adds a smoky flavor to your salad. If you have leftover salad, store it in an airtight container. This keeps it fresh. Place it in the refrigerator. It will last for about three days. Before serving, stir it gently. Check for seasoning again, as flavors may change. To change the spice level, adjust the jalapeño. If you like less heat, use less or remove the seeds. For more heat, add more jalapeño or a pinch of cayenne. You can also add hot sauce to your dressing. This lets you customize the salad to your taste. {{image_2}} You can use many cheeses in this salad. Cotija cheese gives a salty kick. Feta cheese is a great alternative if you can’t find Cotija. You can also try queso fresco for a milder taste. Each cheese offers a unique flavor, making the salad your own. Experiment with what you like best! This salad is versatile. You can add other vegetables or fruits. Diced red bell peppers add sweetness and color. Chopped green onions give a nice crunch. For a fruity twist, try diced mango or pineapple. These additions will brighten the dish and give it a fresh vibe. Get creative with your mix! While grilling is great, you can also boil or roast the corn. Boiling is quick and keeps the corn tender. Just boil for 5-7 minutes in salted water. Roasting in the oven gives a different flavor. Roast at 400°F for about 20 minutes. Each method changes the taste, so pick your favorite! To keep your Creamy Mexican Street Corn Salad fresh, store it in an airtight container. This helps protect the flavors and keeps the salad from drying out. Make sure to seal the container well. You can also cover the bowl with plastic wrap if you don’t have a container. In the fridge, the salad stays good for about 3 to 5 days. After that, the flavors may fade. If you notice any odd smells or changes in texture, it’s best to toss it out. Always check before you enjoy your leftovers! You can freeze the salad, but keep in mind it may change in texture. If you want to freeze it, place it in a freezer-safe container. Leave some space at the top for expansion. Use it within 2 to 3 months for the best taste. When ready to eat, thaw it overnight in the fridge. Stir well before serving. If you cannot find Cotija cheese, feta cheese works well. Feta gives a nice salty flavor. You can also use queso fresco for a milder taste. Both options blend nicely with the other ingredients. Yes, you can make this salad ahead of time. Prepare it a few hours or even a day before serving. Just remember to chill it in the fridge. This lets the flavors mix and makes it even better. This recipe is already vegetarian. It uses corn, cheese, and creamy dressing. You can enjoy it without any meat. If you want a vegan option, replace mayonnaise and sour cream with plant-based versions. The salad lasts about three days in the fridge. Store it in an airtight container. If you notice any changes in smell or texture, it’s best to discard it. Enjoy it fresh for the best taste! In this post, we explored how to make a delicious corn salad with fresh ingredients. We covered grilling corn, preparing kernels, and mixing a tasty dressing. I shared tips on storage and how to adjust spice levels. You can even customize your salad with unique cheeses or veggies. Lastly, I answered common questions about substitutions and storage. Enjoy your salad and don't hesitate to make it your own!

Creamy Mexican Street Corn Salad

Elevate your summer gatherings with this delicious Creamy Mexican Street Corn Salad! Made with fresh grilled corn, zesty lime, and creamy Cotija cheese, it's the perfect side dish for any occasion. In just 45 minutes, you can mix flavors that are sure to impress family and friends. Click through to explore the full recipe and learn how to make this vibrant salad that will be a hit at your next barbecue!
Print Recipe Pin Recipe

Ingredients
  

4 ears of fresh corn, husked

1 cup mayonnaise

1/2 cup sour cream

1/2 cup crumbled Cotija cheese (or feta cheese)

1/4 cup fresh cilantro, chopped

1 jalapeño, seeds removed and finely chopped

1 tablespoon lime juice

1 teaspoon chili powder

Salt and pepper to taste

Optional: lime wedges for serving

Instructions
 

Grill the Corn: Preheat the grill to medium-high heat. Place the husked corn directly on the grill and cook for about 10-15 minutes, turning occasionally, until the corn is slightly charred. Remove from the grill and let cool for a few minutes.

    Cut the Corn Kernels: Once cool enough to handle, carefully cut the kernels off the cob into a large mixing bowl.

      Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, jalapeño, and cilantro until smooth.

        Combine Ingredients: Pour the dressing over the grilled corn kernels. Add the crumbled Cotija cheese, and season with salt and pepper to taste. Gently toss everything until the corn is well coated with the creamy mixture.

          Chill: Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

            Serve: Before serving, give it a quick stir and adjust seasoning if needed. Serve cold, garnished with additional Cotija cheese, cilantro, and lime wedges on the side.

              Prep Time: 15 mins | Total Time: 45 mins | Servings: 6