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Mexican Street Corn Salad

This Mexican Street Corn Salad brings all the smoky, creamy flavors of elote straight to your dinner table without the mess, combining sweet corn kernels with tangy lime, crumbled cotija cheese, and chili powder.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 6 cups fresh corn kernels (about 6-8 ears of corn)
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1/2 cup cotija cheese, crumbled
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, finely diced (optional)
  • Salt and black pepper to taste

Method
 

  1. Remove corn kernels from the cobs using a sharp knife. Heat a large cast-iron skillet over medium-high heat and add the corn kernels. Cook for 8-10 minutes, stirring occasionally, until some kernels develop golden-brown spots.
  2. While the corn cools slightly, whisk together mayonnaise, Mexican crema, lime juice, chili powder, and smoked paprika in a large mixing bowl. The sauce should be smooth and well-combined. Taste and adjust seasonings.
  3. Add the warm corn to the sauce mixture and toss gently until every kernel is coated. Fold in half of the crumbled cotija cheese and chopped cilantro, reserving the rest for garnish.
  4. Transfer to a serving bowl and top with remaining cotija cheese, cilantro, and diced jalapeño if using. Add a final sprinkle of chili powder and serve with lime wedge on the side.

Notes

Don't skip charring the corn for authentic street corn flavor. Avoid over-mixing once you add the cheese. Use slightly warm kernels to help flavors blend. Don't make too far ahead as lime juice can make corn watery. Store in refrigerator for up to 3 days - flavors improve overnight. Can substitute cotija with feta or queso fresco, and use frozen corn when fresh isn't available.