Mexican Street Corn Salad (Printer-Friendly Version)
Corn with creamy dressing, Cotija, cilantro, and jalapeños—quick, tasty, serve as side or dip.
# What You'll Need:
→ Vegetables
01 -
4 cups corn kernels, cut from about 6 large ears fresh corn or use 30 ounces canned corn, drained, or 3 cups frozen corn, thawed and patted dry
02 -
1 medium jalapeño, finely diced, seeds removed for less heat
03 -
1/2 cup red onion, finely diced
04 -
2 cloves garlic, minced
05 -
1/3 cup fresh cilantro leaves, chopped
→ Dairy & Cheese
06 -
2 ounces Cotija cheese, crumbled (about 1/2 cup), or substitute queso fresco or feta cheese
→ Dressing
07 -
1/4 cup mayonnaise
08 -
1/4 cup sour cream
09 -
2 tablespoons fresh lime juice
10 -
1 to 2 teaspoons hot sauce
11 -
1 teaspoon chili powder
12 -
3/4 teaspoon garlic salt
13 -
1/2 teaspoon ground cumin
14 -
1/2 teaspoon smoked paprika
15 -
1/4 teaspoon freshly ground black pepper
→ For Cooking
16 -
1 tablespoon avocado oil or neutral vegetable oil
17 -
1 tablespoon unsalted butter
18 -
1/2 teaspoon kosher salt, plus more to taste
# Steps to Follow:
01 -
Heat avocado oil and butter in a large skillet over medium-high heat. Add corn kernels and sprinkle with kosher salt. Sauté for 5–7 minutes, stirring occasionally, until corn begins to slightly char and caramelize.
02 -
Add diced garlic, red onion, and jalapeño to the skillet. Sauté for 1 minute until fragrant. Remove from heat and allow mixture to cool for 2 minutes.
03 -
In a medium bowl, whisk together mayonnaise, sour cream, lime juice, hot sauce, chili powder, garlic salt, cumin, smoked paprika, and black pepper until fully incorporated.
04 -
Add sautéed corn mixture to a large mixing bowl. Add fresh cilantro and pour dressing over the top. Stir until corn is evenly coated.
05 -
Gently fold in crumbled Cotija cheese until well combined. Transfer to a serving bowl and garnish with additional cilantro or cheese if desired. Serve warm or refrigerate for chilled service, up to 1 day ahead.
# Additional Tips:
01 -
For best texture, use fresh corn when in season, but canned or frozen corn work well with careful drying. Prepare up to 24 hours in advance for events; store covered and chilled.
02 -
Adjust hot sauce and jalapeño to suit desired spice level. Top with avocado slices, black beans, or bacon for variation.