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–+ servings
Mexican Street Corn Salad

Mexican Street Corn Salad: Zesty Flavor in Every Bite

This Mexican Street Corn Salad offers a delightful combination of creamy texture and zesty flavors, making it a perfect side dish for any occasion.
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Prep Time 10 minutes
Cook Time 7 minutes
Chilling Time 2 hours
Total Time 2 hours 17 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 ears Corn (Fresh or Frozen) Fresh provides sweetest flavor
  • 3 tablespoons Mayonnaise Forms creamy base
  • 1 cup Sour Cream or Mexican Crema Opt for Mexican crema for authenticity
  • 2 tablespoons Lime Juice Brightens dish
  • 1 teaspoon Chili Powder Adjust for desired spice level
  • 1/2 cup Cotija Cheese Substitute with feta or Parmesan if needed
  • 2 tablespoons Butter or Olive Oil Used for sautéing corn
  • 1/4 cup Cilantro Adds freshness
  • 1 small Jalapeño (minced) Optional for extra heat

Equipment

  • Large skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Heat the skillet by adding 2 tablespoons of butter or olive oil over medium-high heat until shimmering.
  2. Sauté the corn for 5 to 7 minutes until slightly charred and tender.
  3. Whisk together mayonnaise, sour cream or Mexican crema, cotija cheese, lime juice, and chili powder in a mixing bowl.
  4. Once the corn is cooked, let it cool and then fold it into the creamy dressing.
  5. Gently mix the corn with the dressing until fully coated, adding salt and pepper to taste.
  6. Chill the salad in the refrigerator for a few hours before serving for optimal flavor.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 350mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Store in an airtight container in the refrigerator for up to 3 days. Best consumed within 2-3 days for freshness.

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