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Mexican Street Corn Salad with Cotija Cheese

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salads
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 4 cups corn kernels (about 5–6 ears fresh corn or frozen equivalent)
  • 1 tbsp olive oil or butter
  • ½ cup Cotija cheese, crumbled (or feta as substitute)
  • ⅓ cup mayonnaise
  • ¼ cup sour cream (or Greek yogurt for a lighter option)
  • 1 lime, juiced (plus extra wedges for serving)
  • 2 cloves garlic, minced
  • 1 jalapeño, finely chopped (optional, for spice)
  • ¼ cup fresh cilantro, chopped
  • ½ tsp smoked paprika or chili powder
  • ¼ tsp ground cumin
  • Salt and black pepper, to taste
  • Optional Garnishes:
  • Extra Cotija cheese for topping
  • Extra chili powder or Tajín seasoning
  • Fresh lime wedges
  • Chopped green onions

Instructions
 

  • Step 1: Cook the Corn : Option 1 – Skillet method (easy u0026 quick): Heat olive oil or butter in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, for 6–8 minutes, until lightly charred and golden. Transfer to a large mixing bowl. Option 2 – Grilled corn (for smoky flavor): Grill corn on the cob until charred, about 10–12 minutes, turning occasionally. Slice the kernels off the cob and transfer to a bowl.
  • Step 2: Prepare the Dressing : In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic, smoked paprika, cumin, salt, and pepper until smooth. Adjust seasoning with extra lime juice or chili powder to taste.
  • Step 3: Combine Everything : Pour the dressing over the warm corn. Add Cotija cheese, cilantro, and jalapeño (if using). Toss gently until everything is evenly coated.
  • Step 4: Garnish and Serve : Transfer the salad to a serving bowl or platter. Sprinkle extra Cotija cheese and chili powder on top. Serve with fresh lime wedges on the side.