Mexican Street Corn Salad

Name: Mexican Street Corn Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 to 4 3 to 4 cups frozen or fresh corn kernels; 1 1 tablespoon butter; 1 1 tablespoon oil; ¼ ¼ cup mayonnaise; ¼ ¼ cup sour cream; ¼ ¼ cup chopped fresh cilantro; 2 2 tablespoons fresh lime juice; 1 1 teaspoon chili powder; 1 1 teaspoon salt; ¼ ¼ teaspoon ground cumin; ⅛ to ¼ ⅛ to ¼ teaspoon smoked paprika; Pinch black pepper; ¼ to ½ ¼ to ½ cup crumbled cheese; Lime wedges or slices

User Reviews

4.7

504 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
6 servings
Course
Side Dish, Salad
Cuisine
Mexican

Mexican Street Corn Salad

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

3 to 4 3 to 4 cups frozen or fresh corn kernels OR 6 to 7 ears fresh corn on the cob
1 1 tablespoon butter
1 1 tablespoon oil
¼ ¼ cup mayonnaise light or regular
¼ ¼ cup sour cream light or regular
¼ ¼ cup chopped fresh cilantro plus more for topping
2 2 tablespoons fresh lime juice
1 1 teaspoon chili powder
1 1 teaspoon salt I use coarse, kosher salt
¼ ¼ teaspoon ground cumin
⅛ to ¼ ⅛ to ¼ teaspoon smoked paprika can sub regular paprika
Pinch black pepper I use coarsely ground
¼ to ½ ¼ to ½ cup crumbled cheese like queso fresco, cotija, or feta
Lime wedges or slices for garnish

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Instructions

For the corn: for corn kernels, heat the butter and oil in a skillet until sizzling. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, tossing, until sizzling and golden, another 2-3 minutes. For corn on the cob, brush the corn with oil or melted butter and grill over medium heat until golden and starting to char, 3-4 minutes. When cool enough to handle, cut the kernels off the cob.
For the dressing: in a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, cumin, paprika and pepper.
Add the corn kernels and stir to combine well (I like to add the corn when it is still slightly warm). Add additional salt and pepper to taste, if needed.
Sprinkle top of salad with cheese, additional cilantro, and serve with fresh lime wedges or slices. Salad is delicious warm, room temp, or chilled.

Notes

Corn: if using frozen corn kernels, I don't thaw first.

Nutrition Information

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Serving 1 Serving Calories 157kcal (8%) Carbohydrates 17g (6%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 13mg (4%) Sodium 536mg (22%) Fiber 2g (8%) Sugar 5g (10%)