Description
A vibrant and flavorful Mexican street corn salad combining sweet corn, creamy mayo and sour cream, fresh cilantro, tangy lime juice, and spicy chili powders, topped with crumbly cotija cheese. Perfect as a refreshing side dish or a light snack served chilled or at room temperature.
Ingredients
Scale
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons lime juice
- Salt and pepper to taste
Salad
- 1/2 cup fresh cilantro, chopped
- 4 cups corn kernels, cooked
- 1/2 cup red onion, finely chopped
- 1/2 cup cotija cheese, crumbled
Instructions
- Prepare Dressing: In a large mixing bowl, combine 1/2 cup mayonnaise and 1/4 cup sour cream until smooth and creamy.
- Add Spices and Herbs: Stir in 1/2 cup freshly chopped cilantro, 1/2 teaspoon chili powder, and 1/4 teaspoon cayenne pepper to the dressing to infuse it with fresh and spicy flavors.
- Combine Salad Ingredients: Add 4 cups of cooked corn kernels, 1/2 cup finely chopped red onion, and 1/2 cup crumbled cotija cheese to the bowl and mix thoroughly to coat everything evenly with the dressing.
- Add Lime Juice: Drizzle 2 tablespoons of lime juice over the mixture, stirring well to enhance the salad with a bright, citrusy tang.
- Season to Taste: Adjust the salad with salt and pepper according to your taste preferences, ensuring a balanced flavor.
- Serve: Chill the salad for best flavor or serve immediately at room temperature for a fresh, vibrant side dish.
Notes
- The corn can be grilled, boiled, or roasted before cutting the kernels off for added flavor variations.
- For a spicier kick, increase the cayenne pepper or add a dash of hot sauce.
- Cotija cheese can be substituted with feta for a similar salty tang.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Make sure to finely chop the red onion to avoid overpowering the dish.
