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–+ servings
Mexican Street Corn Salad

Mexican Street Corn Salad: Fresh Summer Flavor in Every Bite

This Mexican Street Corn Salad is a colorful and zesty dish ideal for summer barbecues.
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Prep Time 10 minutes
Cook Time 7 minutes
Chill Time 15 minutes
Total Time 32 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 ears fresh corn on the cob or frozen corn
  • 1/2 cup mayonnaise or Greek yogurt for a lighter option
  • 1/2 cup sour cream or Mexican crema
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon chili powder adjust to taste
  • 1/2 cup cotija cheese substitute with feta or Parmesan if needed
  • 1/4 cup cilantro optional
  • 1 medium minced jalapeño adjust according to heat tolerance

Equipment

  • large skillet
  • Mixing Bowl

Method
 

Instructions
  1. In a large skillet, add 2 tablespoons of butter or olive oil and heat over medium-high.
  2. Carefully add the corn kernels and sauté for 5-7 minutes until tender and slightly charred.
  3. In a separate bowl, combine mayonnaise, sour cream, 1/4 cup of cotija cheese, lime juice, and chili powder; stir until smooth.
  4. Let the corn cool for a few minutes, then fold it into the dressing along with cilantro and minced jalapeño.
  5. Gently stir the mixture together, adjusting with salt and pepper to taste before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 300mgPotassium: 300mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Allow the salad to rest for at least 15 minutes before serving to let flavors meld. Garnish with extra cotija cheese and chili powder if desired.

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