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Mexican Street Corn Salad

Mexican street corn salad combines skillet-charred corn with a creamy lime dressing, cotija cheese, and fresh cilantro. The corn gets browned in spots for a smoky, slightly crisp texture in every bite.
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Prep Time 10 minutes
Cook Time 14 minutes
cooling 5 minutes
Total Time 29 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (16 oz) corn frozen, thawed and patted dry
  • 1 tbsp neutral oil such as canola oil
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp fresh lime juice
  • 1 cloves garlic small, finely grated
  • 0.5 tsp chili powder
  • 0.25 tsp kosher salt
  • 0.5 cup cotija cheese crumbled
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 12-inch skillet

Method
 

  1. In a medium bowl, stir together the mayonnaise, sour cream, lime juice, garlic, chili powder, and salt.
  2. Heat a 12-inch skillet over medium-high heat for 2 minutes.
  3. Add 1/2 tablespoon oil and half the corn in an even layer; cook undisturbed for 3 minutes, then stir and cook for 2 to 3 minutes until browned in spots. Transfer to a plate, then repeat with the remaining oil and corn.
  4. Let the corn cool for 5 minutes, then fold it into the dressing with the cotija and cilantro.

Notes

For the best browned spots, let the corn cook undisturbed before stirring. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a dairy-free version, use dairy-free sour cream and omit the cotija.