Description
A quick, budget-friendly Mexican street corn salad featuring charred or frozen corn kernels tossed in a creamy, tangy chili lime dressing with cotija cheese and cilantro.
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned)
- ½ cup mayonnaise
- ¼ cup sour cream
- 3 tablespoons fresh lime juice
- 1 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ cup fresh cilantro, chopped
- Salt to taste
- Red pepper flakes (optional, for serving)
Instructions
- Prep the corn: If using frozen corn, thaw in a colander under warm water and drain thoroughly, patting dry to remove excess moisture. If using fresh corn, boil or char in a skillet until cooked, then cool completely.
- Make the dressing: In a large mixing bowl, whisk together mayonnaise and sour cream until smooth. Add lime juice, lime zest (if using), chili powder, garlic powder, and salt. Whisk until combined and taste to adjust seasoning.
- Combine: Add the drained corn kernels to the dressing. Gently fold with a spatula until every kernel is evenly coated.
- Add cheese and herbs: Stir in half of the crumbled cotija cheese and the chopped cilantro. Reserve the remaining cheese for topping.
- Chill and serve: Refrigerate for at least 10 minutes to allow flavors to meld. Transfer to a serving bowl, top with remaining cotija cheese and red pepper flakes, and serve with tortilla chips or alongside tacos.
Notes
Ensure corn is thoroughly drained to prevent a watery dressing. Fresh lime juice is essential for flavor. If cotija is unavailable, feta is a suitable substitute, but drain it well first. This dish tastes better after chilling for 10-30 minutes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the batch
- Calories: 180
- Sugar: 4
- Sodium: 250
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 3
- Protein: 6
Keywords: esquites, street corn, Mexican corn salad, chili lime corn, cotija cheese, easy side dish, vegetarian, gluten-free, summer recipe