Mexican Street Corn Salad
This corn salad is a simple way to bring bold, fresh flavors to your table with minimal effort. It’s creamy, tangy, slightly smoky, and packed with texture—everything you want in a standout side dish.
Servings 6
Ingredients
- 4 ears fresh corn, husked can use frozen corn
- 1 tbsp butter
- 1 garlic clove, minced
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1/4 tsp sea salt
- Zest and juice of 1 lime
- 1/3 cup sliced green onions powder
- 1/4 cup crumbled Cotija cheese or feta
- 1/4 cup finely chopped fresh cilantro
- 1/4 tsp smoked paprika or chili powder
- 1 jalapeño, diced optional for heat
Instructions
- Cut the kernels off the cob. In a large skillet, melt butter over high heat. Add garlic and cook for about 10 seconds until fragrant. Add corn and cook for about 5 minutes, stirring occasionally, until the corn is tender with golden, slightly charred edges.Tip: Avoid stirring too often so the corn can caramelize.
- Transfer cooked corn to a large bowl. Add: mayonnaise, sour cream, sea salt, lime juice, and zest. Stir until combined. The heat from the corn will help melt the dressing into a creamy coating.
- Stir in: green onions, Cotija cheese, cilantro, and jalapeño (if using). Mix well to combine.
- Transfer to a serving dish and top with extra cheese, smoked paprika or chili powder, and additional cilantro or green onions.Serve warm or at room temperature.
