Creamy Mexican Street Corn Salad
A vibrant and creamy salad that captures the essence of Mexican street food, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup Cotija cheese (crumbled)
- 1/4 cup cilantro (chopped)
- 1 teaspoon chili powder
- 1 lime (juiced)
- Salt and pepper to taste
Instructions
- Prepare the corn: Slice kernels off the cob or boil frozen corn until tender, then cool. Rinse canned corn.
- Make the dressing: Whisk together mayonnaise and sour cream in a medium bowl.
- Combine everything: Fold in corn, Cotija cheese, cilantro, chili powder, and lime juice.
- Season it right: Add salt and pepper to taste.
- Chill before serving: Refrigerate for about 30 minutes to meld flavors.
- Serve and enjoy: Toss gently and garnish with more Cotija and cilantro if desired.
Notes
This salad tastes better after sitting for a while, up to 2-3 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Mexican street corn, salad, creamy salad, summer recipe, corn salad
Find it online: https://butteredtable.com/creamy-mexican-street-corn-salad/