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Mexican Street Corn Salad

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A vibrant and flavorful salad that captures the essence of Mexican street food with fresh corn, creamy dressing, and zesty lime.

Ingredients

Scale
  • 6 ears fresh corn (or about 4–5 cups frozen corn kernels)
  • 2 Tbsp vegetable oil
  • 1/3 cup mayonnaise
  • 2 Tbsp Mexican crema or sour cream
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup finely chopped cilantro
  • 1 jalapeño, seeds removed and finely diced
  • 2 cloves garlic, minced
  • Juice from 2 limes (plus extra wedges for serving)
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1/4 red onion, finely diced
  • 1 avocado, diced
  • 1/4 cup chopped fresh Mexican oregano or epazote
  • A few dashes of your favorite hot sauce

Instructions

  1. Heat a skillet over high heat and add vegetable oil. Char the corn until all sides develop a golden brown color. Remove from heat and let cool.
  2. Cut the kernels off the cob or transfer thawed corn to a large mixing bowl.
  3. In another bowl, whisk together mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, salt, and pepper until well combined.
  4. Add the chopped cilantro, jalapeño, minced garlic, diced red onion, and corn to the creamy mixture. Stir until all ingredients are well coated.
  5. Gently fold in the diced avocado and cotija cheese. Taste and adjust seasoning if needed.
  6. Serve immediately, or chill for an hour in the refrigerator to enhance flavors. Garnish with extra cilantro, lime wedges, and hot sauce.

Notes

Use fresh, in-season corn for the best flavor. Adjust spice levels based on preference.

Nutrition

Find it online: https://sousviderecipe.com/mexican-street-corn-salad-2/