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
- 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
Corn:
Dressing:
Additional:
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.
Notes
- This salad can be served warm or cold, depending on your preference.
- Adjust the amount of chili powder to suit your spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling, Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
Keywords: Mexican Street Corn Salad, Creamy Corn Salad, Corn Salad Recipe
