Mexican Street Corn Salad

Inspired by the beloved street food elote, this Mexican Street Corn Salad is a bold, zesty side dish that’s perfect for summer gatherings. Grilled corn is tossed with creamy dressing, tangy lime, crumbled cheese, and a dash of spice, creating a flavorful and refreshing salad that complements just about any main course. Whether you’re hosting a barbecue or looking for a crowd-pleaser for potlucks, this salad brings big flavor in every bite.

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Why You’ll Love This Recipe
Big Bold Flavors – Smoky, creamy, tangy, and spicy in one dish.
Quick & Easy – Ready in under 30 minutes.
Perfect for Grilling Season – Ideal side dish for BBQs and cookouts.
Make-Ahead Friendly – Tastes even better after chilling.
Crowd Favorite – A hit with all ages and easy to double for groups.

Ingredients You’ll Need

• 4 cups corn kernels (fresh, grilled, or frozen and thawed)
• 2 tbsp olive oil (for grilling or sautéing)
• ⅓ cup mayonnaise
• ¼ cup sour cream
• 1½ tbsp fresh lime juice
• ½ tsp chili powder
• ¼ tsp smoked paprika (optional)
• Salt and black pepper to taste
• ½ cup crumbled cotija cheese (or feta as an alternative)
• ¼ cup chopped fresh cilantro
• ¼ cup finely chopped red onion
• 1 jalapeño, finely diced (optional for heat)
• Lime wedges for serving

Tools You’ll Need

• Grill or skillet
• Mixing bowls
• Knife and cutting board
• Spoon or spatula

Step-by-Step Instructions

Step 1: Cook the Corn

1. If using fresh corn, grill or sauté the kernels in olive oil over medium-high heat until charred, about 5-7 minutes.
2. Let cool slightly before mixing with other ingredients.

Step 2: Make the Dressing
3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper until smooth.

Step 3: Mix the Salad
4. Add cooked corn to the bowl with the dressing.
5. Stir in cotija cheese, chopped cilantro, red onion, and jalapeño if using.
6. Mix until everything is evenly coated and combined.

Step 4: Chill & Serve
7. Chill in the refrigerator for 15-20 minutes to let the flavors meld.
8. Garnish with extra cheese, cilantro, and lime wedges before serving.

Tips for the Best Street Corn Salad
Char the Corn – Adds authentic smoky flavor.
Use Fresh Lime Juice – Brightens and balances the creaminess.
Adjust Heat – Add more or less jalapeño depending on your spice tolerance.
Use Cotija Cheese – Offers authentic texture and taste (feta works too).
Let It Chill – A short rest in the fridge enhances the flavors.

Serving Suggestions
BBQ Mains – Pairs perfectly with grilled chicken, ribs, or burgers.
Taco Night – Serve alongside or on top of tacos for added texture.
Tortilla Chips – Enjoy as a chunky dip with crispy chips.
Picnic or Potluck – Easy to transport and serve cold or room temp.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 3 days.
Avoid Freezing: Best enjoyed fresh due to creamy texture.

Reheating:
No reheating needed—this dish is served cold or at room temperature.

Frequently Asked Questions

1. Can I use canned corn?
   Yes, but drain and pat dry before charring in a skillet for better flavor.
2. Is cotija cheese necessary?
   It adds authentic taste, but feta is a great substitute.
3. How spicy is this salad?
   With jalapeño, it’s mild to medium. Adjust to taste or omit for no heat.
4. Can I make it dairy-free?
   Yes! Use dairy-free sour cream and mayo, and skip or substitute the cheese.

Final Thoughts
This Mexican Street Corn Salad delivers a vibrant mix of textures and flavors—creamy, smoky, tangy, and just a little spicy. It’s easy to prepare, endlessly customizable, and guaranteed to be a highlight on any summer table.

Make it once, and it’ll become your go-to side dish all season long. Don’t forget to share your version—I’d love to see your take on this street-food-inspired favorite!

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: Mexican-Inspired

Nutritional Information (Per Serving):
Calories: 210 | Protein: 4g | Carbohydrates: 16g | Fat: 15g | Fiber: 2g | Sodium: 260mg

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