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Creamy Mexican Street Corn Salad Recipe with Spicy Kick

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A quick and easy creamy Mexican street corn salad with a spicy kick, perfect for summer and backyard barbecues. This salad combines smoky roasted corn, tangy lime, creamy dressing, and a touch of chili powder for a flavorful side dish.

Ingredients

Scale
  • 4 cups fresh corn kernels (about 5–6 ears of corn) or thawed frozen corn
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream (or Greek yogurt for lighter version)
  • Juice of 1 large lime (about 2 tablespoons)
  • 1/4 cup finely chopped cilantro
  • 1/2 cup crumbled Cotija cheese (or feta as substitute)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional: pinch of cayenne pepper or drizzle of hot sauce
  • Optional: lime wedges and extra cilantro for garnish
  • Optional: 1 teaspoon or more milk or lime juice to loosen dressing
  • Optional: melted butter to toss with corn before mixing

Instructions

  1. Husk the corn and remove all silk. Using a sharp knife, slice the kernels off the cob to yield about 4 cups.
  2. Heat a grill or grill pan over medium-high heat. Add corn kernels in a single layer and cook for 5-7 minutes, stirring occasionally, until some kernels are charred but not burnt. Alternatively, use a cast-iron skillet or broiler to achieve smoky flavor.
  3. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, chili powder, salt, and pepper. Adjust seasoning to taste.
  4. Add the warm charred corn to the dressing and stir to coat evenly. Stir in chopped cilantro and half of the Cotija cheese.
  5. Refrigerate the salad for at least 15 minutes to let flavors meld.
  6. Before serving, sprinkle remaining Cotija cheese on top and garnish with extra cilantro or lime wedges.
  7. If the salad is too thick, add a teaspoon or two of milk or lime juice to loosen it without losing creaminess.

Notes

[‘Use fresh lime juice and fresh cilantro for best flavor.’, ‘Char the corn carefully to avoid bitterness.’, ‘Use room temperature mayonnaise and sour cream for creamier dressing.’, ‘Do not overmix to keep corn texture intact.’, ‘Make ahead and chill for a few hours for better flavor.’, ‘If salad feels dry after chilling, add a squeeze of lime juice or a teaspoon of olive oil.’, ‘Frozen corn can be used if fresh is unavailable; thaw and drain well before cooking.’, ‘Adjust chili powder and cayenne to control heat level.’, ‘Cotija cheese is preferred for authentic flavor; feta or queso fresco are acceptable substitutes.’]

Nutrition

Keywords: Mexican street corn salad, creamy corn salad, spicy corn salad, summer salad, easy side dish, backyard barbecue, cotija cheese salad

Find it online: https://yumnode.com/creamy-mexican-street-corn-salad-recipe-with-spicy-kick-easy-and-perfect-for-summer/