Let me tell you about the first time I tasted real Mexican street corn. It was a sweltering afternoon in Mexico City, the air thick with the scent of charcoal and citrus. A vendor handed me an ear of corn slathered in creamy sauce, dusted with chili, and finished with a salty crumble of cheese. One bite and I was hooked—that perfect balance of smoky, sweet, tangy, and spicy ruined me for all other corn dishes.
This salad? It’s my love letter to that moment. Every forkful is a riot of textures and flavors: blistered corn with those irresistible caramelized edges, a dressing that’s luxuriously creamy yet bright with lime, and just enough chili powder to make your taste buds dance. It’s the kind of side dish that steals the show at every cookout I’ve ever brought it to—friends hover around the bowl like it’s the last slice of pizza at a frat house.
Craving a delicious Mexican Street Corn Salad? You've come to the right spot! From Sides Recipes favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why This Recipe Works
- Charred corn = flavor bombs: That deep, smoky sear isn’t just for looks. It’s where the Maillard reaction works its magic, caramelizing the sugars in the corn for complex, craveable flavor.
- Dressing that clings like a best friend: The combo of mayo and sour cream isn’t just rich—it’s a blank canvas for lime’s zing and chili’s warmth. Whisking it vigorously incorporates air, creating an almost mousse-like texture that coats every kernel.
- Texture play: Crunchy corn, crumbly cotija cheese (or feta in a pinch), and fresh cilantro create a symphony in every bite. Skip the cilantro if you’re one of those people (I won’t judge… much).
Chef’s Wisdom
- Grill the corn in batches: Crowding the pan lowers the temperature, steaming the corn instead of searing it. I learned this the hard way after a sad, steamed-corn disaster in 2017.
- Dairy-free? No sweat: Swap in vegan mayo and skip the cotija—but add toasted pepitas for salty crunch or nutritional yeast for cheesiness.
- Spice it your way: A minced chipotle in adobo adds smoky heat, while tajín seasoning gives a citrusy kick.
Essential Ingredients & Tools
Ingredients for the Salad Base
- 4 cups fresh or frozen corn kernels (thawed and patted dry if using frozen)
- 1 tbsp olive oil
- ½ tsp salt
Ingredients for the Creamy Dressing
- ½ cup mayonnaise (Greek yogurt works for a lighter version)
- ¼ cup sour cream (Mexican crema or plain yogurt are substitutes)
- 1 lime, juiced (about 2 tbsp)
- 1 tsp chili powder (smoked paprika adds depth)
- ½ tsp garlic powder
Ingredients for Garnish & Texture
- ½ cup crumbled cotija cheese (feta or queso fresco work too)
- ¼ cup chopped cilantro
- 1 jalapeño, finely diced (optional; remove seeds for less heat)
Tools
- Large skillet or grill pan
- Mixing bowls
- Whisk or fork
- Cutting board and sharp knife
How to Make Mexican Street Corn Salad
- Char the corn like your dinner depends on it:
Heat 1 tbsp olive oil in a skillet over medium-high until shimmering. Add 4 cups corn in a single layer—don’t stir for 3–4 minutes to develop a deep char. Stir once, then cook another 3 minutes until blistered. Deglaze with a splash of lime juice, scraping up the browned bits. - Whip the dressing like you’re making clouds:
Vigorously whisk ½ cup mayo, ¼ cup sour cream, 2 tbsp lime juice, 1 tsp chili powder, and ½ tsp garlic powder until fluffy. Taste and adjust with more lime or salt. - Fold, don’t massacre:
Gently toss warm corn with the dressing. Add ½ cup cotija, ¼ cup cilantro, and 1 jalapeño last to preserve texture. - Garnish with abandon:
Top with extra cheese, chili powder, and lime wedges. Serve warm or chilled.
Perfect Pairings
Complementary Dishes
- Carne Asada Tacos: The salad’s creaminess contrasts beautifully with charred, thinly sliced steak.
- Grilled Chicken Fajitas: The lime in the salad mirrors the marinade’s citrus notes.
Drinks
- Mexican Lager: A crisp Modelo Especial cleanses the palate.
- Sauvignon Blanc: Citrus-forward wines echo the salad’s zing.
Something Sweet
- Mango Sorbet: The fruity chill contrasts the salad’s warmth.
- Tres Leches Cake: Creamy dessert that mirrors the richness.
Fiery, Creamy, and Totally Addictive: My Mexican Street Corn Salad Obsession
Make this easy Mexican Street Corn Salad with charred corn, creamy dressing, and cotija cheese. Perfect for BBQs and potlucks. Get the recipe now!
Ingredients
For the Salad Base
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4 cups fresh or frozen corn kernels
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1 tbsp olive oil
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½ tsp salt
For the Creamy Dressing
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½ cup mayonnaise
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¼ cup sour cream
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1 lime, juiced
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1 tsp chili powder
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½ tsp garlic powder
For Garnish & Texture
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½ cup crumbled cotija cheese
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¼ cup chopped cilantro
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1 jalapeño, finely diced (optional)
Instructions
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Heat 1 tbsp olive oil in a skillet over medium-high. Add 4 cups corn and cook undisturbed for 3–4 minutes until charred. Stir and cook 3 more minutes.01
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Whisk ½ cup mayo, ¼ cup sour cream, 2 tbsp lime juice, 1 tsp chili powder, and ½ tsp garlic powder until smooth.02
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Gently fold warm corn into dressing. Stir in ½ cup cheese, ¼ cup cilantro, and 1 jalapeño.03
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Garnish with extra cheese and chili powder.04
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