Go Back
Print Pin

Mexican Street Corn Salad

This tasty Mexican Street Corn Salad recipe is made from a few simple ingredients and is so easy to toss together. Make it as a side dish and bring to all your parties and potlucks!
Course Side Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6 people

Ingredients

Corn

  • 6 Ears of fresh corn
  • 1/4 tsp chili powder
  • Salt and pepper to taste
  • 1/2 Cotija cheese, finely crumbled
  • 1/2 cup chopped cilantro

For the Crema

  • 1/2 cup sour cream
  • 2 tbsp mayoinasse
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne powder
  • 1 lime zest and juice

Instructions

  • Preheat grill or skillet to medium-high heat if grilling your corn. If boiling, bring a large pot of water to boil.
  • Grill the corn kernels, turning occasionally until charred, about 10 minutes. If boiling, boil the born until tender.
  • To make the crema, combine the sour cream, mayonnaise, lime juice, lime zest, chili powder, cayenne pepper, and salt. Stir well and set aside.
  • Once the corn is cool enough to handle, carefully slice the kernels off the cob and place into a serving bowl.
  • Add the cotija cheese, chili powder, chopped cilantro, and chili powder to the corn bowl
  • Take your crema and drizzle or pour it over your corn, as heavy or light as you'd like. You can serve as is or mix it all together.
  • Add chopped cilantro and cotija cheese on top to garnish.