Mexican Street Corn Salad is so good in every way! Adding mayo, cotija cheese, and lime juice, plus several other toppings, you will have the best salad ever!
Using a frying pan or sauté pan, heat 1 tablespoon of oil on medium heat and add the corn. Allow it to sit undisturbed for a few minutes to enable a nice char and smoky flavor. Then stir occasionally. Keep a close eye, it will actually pop out of the pan.
Remove the corn to a bowl and let it cool completely. While the corn is cooling, make the dressing. In a small mixing bowl add sour cream, mayonnaise, lime juice, garlic powder, cumin, chili powder and smoked paprika. Stir well to combine. Set aside.
Once the corn is completely cooled, add it to a large bowl with the peppers, onions, jalapenos, cilantro and cheese.
Add the dressing, and stir until the salad is coated. Chill for at least an hour so the flavors can meld.
Video
Notes
RECIPE NOTES:
You can use corn on the cob (sliced off), frozen corn, thawed, or canned corn, drained. If you start with corn on the cob, you want it cooked, then cut off the cob. For a nice char, spread a little olive oil on it and grill it for 3-5 minutes per side. If you’re starting with frozen or canned, pat the kernels dry with a towel or paper towel.
Fresh squeezed lime juice is best! The amount of limes will depend on the size and juiciness of the lime. Buy 2 to be safe.
If you like more heat, leave the ribs and seeds in the jalapeno, or add more.
Cotija cheese is also known as queso fresco. It’s a Mexican white cheese that crumbles easily. I found it in the refrigerated section of my grocery store near the other blocks cheese.