Name: Creamy Mexican Street Corn Salad with a Kick Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 ears fresh corn on the cob; 1/2 cup mayonnaise; 1/2 cup sour cream; 2 tbsp freshly squeezed lime juice; 1 tsp chili powder; 1/2 cup crumbled cotija cheese; 1/4 cup chopped cilantro (optional); Salt to taste

Jump to Recipe

If you’re searching for a dish that will instantly steal the show at any gathering, look no further than Creamy Mexican Street Corn Salad with a Kick. Inspired by the beloved Mexican street food elote, this salad takes all the mouthwatering flavors you crave—sweet corn, tangy lime, creamy dressing, punchy chili powder, and crumbly cotija cheese—and throws them into one irresistibly scoopable bowl. Each bite is creamy, zesty, just a little bit spicy, and brimming with fresh summer flavor. Once you try this, you’ll wonder how you ever lived without it!

Creamy Mexican Street Corn Salad with a Kick Recipe - Recipe Image

Ingredients You’ll Need

Part of what makes Creamy Mexican Street Corn Salad with a Kick such a favorite is the simple, fresh ingredients that bring it to life. Each one has its own role: sweet, crisp, creamy, tangy, or bold. Here’s what you’ll need, with a little tip for each, so every element shines in your salad:

Fresh corn on the cob: Nothing compares to the pop and sweetness of peak-season corn; make sure it’s bright and plump.
Mayonnaise: This adds the essential creaminess that clings beautifully to every kernel; use a good-quality mayo for best flavor.
Sour cream: It balances the richness with a subtle tang and amps up the luxurious texture.
Freshly squeezed lime juice: Always use fresh limes for that clean, zesty brightness only citrus can deliver.
Chili powder: This provides the signature kick! Choose your favorite blend or adjust the amount for spice lovers.
Crumbled cotija cheese: Cotija is salty and crumbly and adds a fabulous contrast, but feta can also work in a pinch.
Chopped cilantro (optional): If you love fresh herbs, cilantro brings an extra layer of color and an herby spark.
Salt to taste: Don’t forget to season! It ties all the flavors together seamlessly.

How to Make Creamy Mexican Street Corn Salad with a Kick

Step 1: Prep and Boil the Corn

This first step sets the freshest foundation for your salad. Start by shucking the corn and removing every last silky strand—that way, you’ll only get those juicy kernels in every bite. Toss the cobs into a big pot of salted boiling water, letting them cook until they turn a vibrant golden yellow and are just tender, about 5 to 7 minutes. You can practically see (and smell) the summer magic starting to happen already.

Step 2: Grill for Smoky Char

Once you’ve boiled your corn, it’s time to give it those authentic street food vibes! Fire up your grill to medium-high and char each ear for about 10 minutes, rotating so every side gets those toasty, slightly smoky marks. This step deepens the flavor, making Creamy Mexican Street Corn Salad with a Kick truly unforgettable. Let the ears cool a bit—just enough that you can handle them—and then use a sharp knife to slice the kernels away.

Step 3: Whisk the Creamy Dressing

Meanwhile, grab your largest mixing bowl and whisk together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt. The mixture should be perfectly smooth, creamy, and dotted with flecks of chili, promising that bold kick you expect with every mouthful.

Step 4: Combine and Toss

Add your still-warm, grilled corn kernels to the bowl. Crumble in the cotija cheese and sprinkle with chopped cilantro if you’re using it. Use a gentle hand to toss everything together. The dressing clings to the kernels, the chili and lime wake everything up, and the cheese melds into the richness—this is the heart of Creamy Mexican Street Corn Salad with a Kick.

Step 5: Chill for Maximum Flavor

Cover your bowl with plastic wrap and let the salad chill in the refrigerator for at least 30 minutes. This little nap allows all the bright, spicy, tangy notes to mingle and deepen. When it’s time to serve, you’ll notice how irresistible the flavors have become—try not to sneak too many bites before it hits the table!

How to Serve Creamy Mexican Street Corn Salad with a Kick

Garnishes

Don’t underestimate the finishing touches! Sprinkle extra cotija, more chili powder, or a final squeeze of lime on top to really make the flavors pop. A scattering of chopped cilantro adds beautiful color, while a few lime wedges on the side let everyone add their own personalized splash of citrus zing.

Side Dishes

Creamy Mexican Street Corn Salad with a Kick is a dream with any Mexican-inspired meal. Serve it alongside sizzling fajitas, tacos, or grilled chicken. It’s equally at home as part of a breezy summer barbecue spread, brightening up burgers, sausages, and skewers with flair.

Creative Ways to Present

Take your salad to the next level by scooping it into mini cups for a festive appetizer or spooning it onto tortilla chips for an unexpected nacho topping. For picnics, pack it into mason jars for easy grabbing. However you present it, every spoonful tastes like sunshine and celebration!

Make Ahead and Storage

Storing Leftovers

Pop any leftover Creamy Mexican Street Corn Salad with a Kick into an airtight container and refrigerate promptly. It tastes great the next day as the flavors continue to develop, so don’t be afraid to make a big batch! For best freshness, enjoy within 2 or 3 days.

Freezing

This salad is all about crisp freshness, so freezing isn’t recommended. Dairy-based dressings and fresh corn kernels tend to change texture after freezing and thawing. Stick to making what you plan to eat over the next few days—it’s worth it for that creamy, crunchy bite every time.

Reheating

Creamy Mexican Street Corn Salad with a Kick is meant to be served chilled or at room temperature. If it’s too cold from the fridge, give it a quick stir and let it sit out for 20 minutes before serving. There’s no need to reheat—chilled is how the flavors shine best.

FAQs

Can I use frozen or canned corn instead of fresh?

Absolutely! If fresh corn isn’t available, frozen corn works well. Just thaw and dry it thoroughly, then char it in a hot skillet until slightly browned. Canned corn is a quick fix too—drain and pat dry, then give it that same quick skillet char for a flavor boost.

Is there a good substitute for cotija cheese?

If cotija isn’t on hand, feta cheese is a great stand-in. It has a similar crumbly texture and salty punch that pairs beautifully with the creamy, tangy elements of the salad. Queso fresco can also work, although it’s a bit milder.

How spicy is this salad?

Thanks to the chili powder, Creamy Mexican Street Corn Salad with a Kick has enough warmth to make your taste buds wake up, but it’s generally mild enough for a crowd. If you love extra heat, add a dash of cayenne or chopped jalapeño.

Can I make it ahead of time?

Definitely! In fact, making it a few hours in advance gives the flavors a chance to blend even more. Just keep it covered in the fridge until you’re ready to serve, then add any final garnishes for a truly fresh finish.

What else can I add to this salad?

This recipe is deliciously flexible! Toss in diced avocado, chopped red onion, or a handful of cherry tomatoes for extra color and texture. Don’t be afraid to play around with your favorite add-ins—Creamy Mexican Street Corn Salad with a Kick is all about having fun with bold flavors.

Final Thoughts

If you’re ready to bring a major splash of flavor and excitement to your next meal or cookout, give Creamy Mexican Street Corn Salad with a Kick a try. It’s creamy, zesty, a little spicy, and flat-out irresistible. You’ll find yourself craving just one more scoop—so gather your ingredients and let the fiesta begin!

Creamy Mexican Street Corn Salad with a Kick Recipe

★★★★★

5.2 from 30 reviews

Author: Mariam
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Creamy Mexican Street Corn Salad with a Kick is a delicious twist on traditional Mexican street corn, combining charred corn kernels with a creamy, tangy dressing and a hint of spice.

Ingredients

Scale

Corn:

4 ears fresh corn on the cob

Dressing:

1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp freshly squeezed lime juice
1 tsp chili powder

Additional:

1/2 cup crumbled cotija cheese
1/4 cup chopped cilantro (optional)
Salt to taste

Instructions

Shuck and Boil: Shuck the corn and remove silk strands. Boil in salted water for 5-7 minutes until tender.
Grill: Grill the corn over medium-high heat for about 10 minutes until charred. Cool slightly and cut kernels off the cob.
Prepare Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and salt until smooth.
Combine: Add the corn kernels, cotija cheese, and cilantro to the bowl. Gently mix to combine.
Chill and Serve: Cover and chill in the refrigerator for at least 30 minutes before serving.