Mexican Street Corn Salad

A creamy and tangy Mexican street corn salad made with charred corn, fresh vegetables, and a zesty dressing. It’s a simple yet delicious side dish that pairs perfectly with tacos, grilled meats, or as a light salad.

Ingredients

4 cups corn (approx. 24 oz. frozen corn)
1 Tablespoon olive oil
1 red bell pepper diced
1 bunch fresh cilantro minced
1 jalapeno seeded, diced
1/2 red onion diced
2/3 cup cotija cheese shredded or crumbled

Dressing

3 Tablespoons sour cream
2 Tablespoons mayonnaise
4 Tablespoons fresh lime juice approximately 2 limes
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon chili powder

Instructions

Heat olive oil in a sauté pan over medium-high heat. Add corn and cook until slightly charred, approximately 7–10 minutes.
Transfer the corn to a large bowl and set aside to cool.
Add the diced red bell pepper, cilantro, jalapeño, and red onion to the corn and mix well.
In a small bowl, combine the sour cream, mayonnaise, lime juice, cumin, paprika, salt, and chili powder. Mix until smooth.
Pour the dressing over the corn mixture and toss to combine.
Top with 1/2 of the cotija cheese and some extra cilantro.
Store the salad in the fridge for up to 8 hours before serving.

Notes

For extra flavor, add a squeeze of lime juice just before serving.
To make it spicier, add more jalapeño or a pinch of cayenne pepper to the dressing.
This salad can be made ahead and stored in the fridge. The flavors will continue to meld.