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Mexican Street Corn Salad

A smoky, creamy, tangy salad inspired by traditional Mexican esquites, made with charred corn, lime, chili powder, cilantro, and cotija cheese.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 4 cups corn kernels fresh, canned, or frozen
  • 2 tbsp olive oil for charring corn
  • 1 jalapeño diced, seeded
  • 0.5 cup cotija cheese crumbled
  • 0.33 cup cilantro chopped
Dressing
  • 0.33 cup mayonnaise
  • 0.33 cup sour cream or Mexican crema
  • 2 tbsp lime juice fresh
  • 1 clove garlic minced
  • 1-2 tsp chili powder or Tajín
  • salt and black pepper to taste

Equipment

  • Skillet
  • Mixing bowls
  • Cutting board
  • Chef’s knife

Method
 

  1. Heat a skillet over medium-high heat. Add olive oil and corn. Cook until slightly charred, stirring occasionally.
  2. In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, salt, and pepper.
  3. Add diced jalapeño and chopped cilantro to the dressing.
  4. Add the charred corn and mix to coat evenly.
  5. Fold in the cotija cheese, reserving some for topping if desired.
  6. Taste and adjust seasoning. Serve warm, room temperature, or chilled.

Notes

Add more lime juice for extra tang. Tajín seasoning makes a great topping.