Mexican Corn Salad is a zesty, creamy, and slightly spicy side dish made with grilled or sautéed corn, tangy lime, and crumbly cheese. It’s the off-the-cob version of Mexican street corn (elotes) and a favorite at BBQs and potlucks!
Ingredients:
4 cups corn kernels (fresh, grilled, or frozen & thawed)
1 tablespoon vegetable oil
¼ cup mayonnaise
¼ cup sour cream
½ teaspoon chili powder
½ teaspoon smoked paprika (optional)
1 clove garlic, minced
2 tablespoons fresh lime juice
¼ cup chopped cilantro
½ cup crumbled Cotija cheese (or feta)
Salt and pepper, to taste
Instructions:
Cook the Corn:
Heat vegetable oil in a large skillet over medium-high heat.
Add corn kernels and sauté for 5–7 minutes until slightly charred. Let cool slightly.
Make the Dressing:
In a bowl, whisk together mayonnaise, sour cream, chili powder, smoked paprika, garlic, lime juice, salt, and pepper.
Assemble the Salad:
In a large mixing bowl, combine the cooked corn, dressing, chopped cilantro, and half of the Cotija cheese.
Mix until the corn is fully coated.
Garnish & Serve:
Sprinkle the remaining Cotija cheese and more cilantro on top.
Serve warm or chilled with extra lime wedges on the side.
Tips:
Grill It: For authentic flavor, grill corn on the cob, then slice off the kernels.
Spice It Up: Add diced jalapeños or a dash of hot sauce for extra heat.
Storage: Keep in the fridge for up to 3 days—perfect for meal prep!
