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Mexican street corn salad, chopped cilantro, lime with wooden spoon.

Mexican Street Corn Salad

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

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

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.