Mexican Street Corn Salad brings together charred corn, creamy sauce, zesty lime, cotija cheese, and smoky spices for a fresh and vibrant side dish.

Scale

4 cups corn kernels (fresh or frozen)

1/4 cup mayonnaise

1/4 cup sour cream

1/2 cup cotija cheese, crumbled

2 tbsp fresh lime juice

1 tsp chili powder or Tajín

1/2 tsp smoked paprika

1/4 cup fresh cilantro, chopped

Salt to taste

Optional toppings: avocado, jalapeño, roasted peppers

Cook Mode Prevent your screen from going dark

1. Grill or roast corn until lightly charred. If using frozen corn, toast in a skillet until golden.

2. In a bowl, whisk mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and salt.

3. Add corn to the creamy mixture and toss to coat.

4. Fold in cotija cheese and fresh cilantro.

5. Top with extra cheese, chili powder, and lime wedges before serving.

Serve warm or chilled.

Feta cheese makes a great substitute for cotija.

Add avocado or black beans for a heartier version.