Description
This Mexican Street Corn Salad transforms the magic of smoky, buttery street corn into a creamy, zesty, crowd-winning dish. Each bite bursts with sweet corn, tangy lime, salty cotija cheese, and a hint of chili heat — the perfect harmony of bold, fresh flavors. It’s quick, colorful, and guaranteed to disappear first at any BBQ, taco night, or potluck. Warm or chilled, this is sunshine in a bowl and joy on a spoon!
Ingredients
-
4 tbsp salted butter
-
8 cups fresh or thawed corn kernels (from 8–10 ears)
-
½ tsp salt
-
1 cup cotija cheese, finely grated (or feta substitute)
-
1 cup red or white onion, finely diced
-
⅔ cup fresh cilantro, chopped
-
6 tbsp Mexican crema (or sour cream/Greek yogurt + milk)
-
4 tbsp mayonnaise
-
4 tbsp jalapeño, finely diced
-
2 tbsp fresh lime juice
-
4 garlic cloves, minced
-
Chili powder or Tajín, for finishing
Instructions
-
Char the Corn: Melt butter in a large skillet over medium-high heat. Add corn and salt. Let it sit undisturbed for 1–2 minutes at a time to develop golden, smoky char. Cook 4–6 minutes total.
-
Mix It Up: Transfer hot corn to a large bowl. Stir in onion, cilantro, jalapeño, garlic, crema, mayo, lime juice, and cotija. Mix until every kernel is coated in creamy goodness.
-
Taste & Adjust: Add more lime for tang, salt for balance, or chili for heat.
-
Garnish & Serve: Top with extra cotija and a dusting of Tajín or chili powder. Enjoy warm, or chill for an hour to let the flavors mingle.