Delicious Mexican Street Corn Salad: Tangy & Creamy (Print Version)

Delicious Mexican Street Corn Salad, bursting with fresh flavors and creamy dressing, is my go-to for potlucks. Quick, easy, and so satisfying!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 4 cups fresh or frozen corn kernels
02 - 1/4 cup finely diced red onion
03 - 1 small jalapeño, finely diced (seeds removed for less heat)
04 - 1/2 cup crumbled Cotija cheese

→ Creamy Dressing & Flavor Boosters

05 - 1/2 cup mayonnaise
06 - 1/4 cup sour cream or Mexican crema
07 - 2 tablespoons fresh lime juice
08 - 1/4 cup chopped fresh cilantro

→ Seasonings & Finishing Touches

09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt (or to taste)
12 - 1/4 teaspoon black pepper (or to taste)

# Instructions:

01 - First things first, get that corn ready. If you're using fresh, you'll want to char it a bit. I usually do this in a hot skillet with a tiny bit of oil, tossing it around until some kernels are nicely browned and sweet. It brings out this incredible smoky flavor, honestly. If you're using frozen, just thaw it and pat it dry. This step really sets the stage for the Delicious Mexican Street Corn Salad; don't skip the charring if you can help it!
02 - While the corn cools a bit, finely dice your red onion and jalapeño. Remember my mayo mistake? Well, I once chopped the jalapeño without gloves and then rubbed my eye. Not fun, folks! So, be careful with that spice. The tiny pieces ensure every bite of this Delicious Mexican Street Corn Salad gets a little kick without overwhelming you.
03 - In a big bowl, whisk together the mayonnaise, sour cream (or crema), and fresh lime juice. Add in your chili powder, smoked paprika, salt, and pepper. Give it a good whisk until it's smooth and smells absolutely divine. This is where the magic starts to happen, creating that luscious base for your Delicious Mexican Street Corn Salad. Taste it and adjust; I often find myself adding a little more lime.
04 - Now for the fun part! Add your cooled corn, diced red onion, and jalapeño to the dressing. Gently fold everything together until all the corn and veggies are coated in that creamy, tangy goodness. I usually use a rubber spatula for this, making sure not to mash the corn. It's starting to look like a proper Delicious Mexican Street Corn Salad now!
05 - Next, crumble in most of your Cotija cheese. Seriously, don't be shy here. That salty, crumbly cheese is what makes this salad sing. Mix it in gently. You want it distributed throughout, but also save a little for garnish. I sometimes sneak a little taste of the cheese right here, it's just so good.
06 - Finally, stir in your fresh chopped cilantro. The vibrant green just pops, and the smell is incredible. Give it one last gentle stir, then cover the bowl and pop it in the fridge for at least 30 minutes. This chilling time lets all those amazing flavors meld together, making your Delicious Mexican Street Corn Salad even better. Trust me on this!

# Notes:

01 - Always use fresh lime juice; bottled just doesn't have the same zing, I learned that the hard way.\nDon't overmix the salad once the cheese is in, or it can get a bit gummy; a gentle fold is best.\nChilling time is crucial for the flavors to truly develop, so try not to skip it!\nFor an extra pop of color and freshness, a sprinkle of finely chopped green onions on top is lovely.

# Tools You'll Need:

01 - Large mixing bowl
02 - whisk
03 - sharp knife
04 - cutting board
05 - skillet (optional for charring corn)

# Nutrition Facts (Per Serving):

Calories: 280
Total Fat: 20g
Total Carbohydrate: 20g
Protein: 8g

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