Description
Easy Mexican Street Corn Salad is a flavorful and creamy side dish inspired by traditional Mexican elote, featuring corn kernels mixed with a tangy dressing of mayonnaise, sour cream, lime juice, and spices. This quick and simple salad is perfect for summer gatherings, barbecues, or as a tasty dip with tortilla chips.
Ingredients
Scale
Corn
- 4 cups corn kernels (fresh, frozen, or canned)
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
Garnish and Seasoning
- 1/4 cup cotija cheese, crumbled
- Salt and pepper, to taste
Instructions
- Cook corn: If using fresh corn, bring a pot of water to a boil and cook the ears of corn for about 5 minutes until tender. Then cut the kernels off the cob carefully. For frozen corn, thaw completely. For canned corn, drain well to remove excess liquid.
- Mix dressing: In a large mixing bowl, combine the cooked or thawed corn kernels with mayonnaise, sour cream, lime juice, chili powder, garlic powder, and chopped cilantro. Stir thoroughly until all ingredients are evenly blended together.
- Season: Add salt and pepper according to your taste preferences, mixing well to ensure the seasoning is distributed evenly throughout the salad.
- Garnish: Before serving, sprinkle the top of the salad with crumbled cotija cheese to add a savory and slightly tangy finish.
- Serve: Serve the Mexican street corn salad immediately as a side dish or as a flavorful dip alongside tortilla chips for a delightful snack or appetizer.
Notes
- For added heat, sprinkle extra chili powder or a dash of cayenne pepper.
- Use fresh corn when in season for the best flavor and texture.
- To make it vegan, substitute mayonnaise and sour cream with plant-based alternatives and omit the cheese or use vegan cheese.
- Can be prepared ahead of time but is best enjoyed fresh to maintain crispness.
- Lime juice can be adjusted to taste for more or less tanginess.
