Description

This Mexican Street Corn Salad is a fresh, tangy, and creamy side dish inspired by the flavors of classic elote. Made with sweet corn, creamy mayo, tangy lime juice, cotija cheese, and a little kick from chili powder, it’s a crowd-pleaser that’s perfect for cookouts, potlucks, or taco nights.

Ingredients

4 cups corn kernels (fresh, frozen, or canned)
1 tablespoon olive oil (if charring the corn)
1/3 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon chili powder (plus more for topping)
1/4 teaspoon smoked paprika (optional)
Juice of 1 lime (about 2 tablespoons)
1/3 cup crumbled cotija cheese (or feta as a substitute)
1/4 cup chopped cilantro
Salt and pepper, to taste
Optional: chopped jalapeño or hot sauce for extra heat

Cook Mode Prevent your screen from going dark

Instructions

Char the corn (optional but recommended):
Heat olive oil in a large skillet over medium-high heat. Add the corn and cook for 6–8 minutes, stirring occasionally, until the corn is slightly charred. Let it cool for a few minutes.
Mix the dressing:
In a large bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, chili powder, smoked paprika (if using), salt, and pepper.
Combine the salad:
Add the corn to the bowl with the dressing. Stir to coat evenly.
Add the mix-ins:
Stir in the cotija cheese and chopped cilantro. Add jalapeño or hot sauce if you want some heat.
Serve:
Sprinkle extra chili powder and a little more cheese on top before serving. Serve warm, at room temperature, or chilled.

Notes

You can use frozen or canned corn if fresh isn’t available. Just make sure to drain and dry it well before charring.
For a lighter version, use Greek yogurt instead of sour cream or mayo.
Tastes even better after chilling for 30 minutes!

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 4g
Sodium: 280mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 5g
Cholesterol: 15mg