Description
This Easy Mexican Street Corn Salad is a vibrant and creamy side dish inspired by the classic Mexican street corn, Elote. Featuring sweet corn kernels tossed in a tangy, spicy dressing of mayonnaise, sour cream, lime juice, and chili powder, then topped with fresh cilantro and crumbled cotija cheese. Ready in just 15 minutes, it’s perfect as a refreshing complement to any meal or as a tasty dip with tortilla chips.
Ingredients
Scale
Corn
- 4 cups corn kernels (fresh, frozen, or canned)
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
Garnish
- 1/4 cup cotija cheese, crumbled
Instructions
- Cook corn: If using fresh corn, boil the ears for 5 minutes until tender, then remove the kernels from the cob using a sharp knife. If using frozen or canned corn, ensure it is completely thawed or drained to avoid excess moisture in the salad.
- Mix dressing: In a large mixing bowl, combine the corn kernels with mayonnaise, sour cream, lime juice, chili powder, garlic powder, and chopped cilantro. Stir gently until all ingredients are thoroughly incorporated.
- Season: Add salt and freshly ground black pepper to taste, then mix again to evenly distribute the seasoning throughout the salad.
- Garnish: Sprinkle the crumbled cotija cheese over the top for a salty, creamy finish that complements the spice and tang of the salad.
- Serve: Serve the salad immediately as a vibrant side dish or as a flavorful dip with tortilla chips for parties and gatherings.
Notes
- For best flavor, use fresh corn when in season, but frozen or canned corn works well and saves time.
- If you prefer a spicier kick, increase the amount of chili powder or add a pinch of cayenne pepper.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day; stir before serving.
- To make it vegetarian, ensure the cotija cheese used contains microbial rennet or substitute with a vegetarian-friendly cheese.
- For a lighter version, substitute mayonnaise with Greek yogurt and use reduced-fat sour cream.
