Print

Creamy Mexican Street Corn Off the Cob Salad

creamy mexican street corn salad - featured image
Print Recipe

A fresh and creamy Mexican street corn salad made with off-the-cob kernels, cilantro, lime, and a tangy dressing. Perfect as a quick side dish or for potlucks.

Ingredients

Scale
  • 4 cups fresh corn kernels (about 5–6 ears of corn, husked and kernels cut off; frozen corn can be used if fresh is unavailable)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream (or Greek yogurt as a lighter option)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 1 clove garlic, minced
  • 1/2 cup queso fresco or cotija cheese, crumbled (feta as a substitute)
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon chili powder or cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • 2 stalks green onions, thinly sliced

Instructions

  1. Husk the corn and carefully cut the kernels off the cob using a sharp knife to yield about 4 cups. If using frozen corn, thaw completely and pat dry.
  2. Optional: Heat a dry cast iron skillet or grill pan over medium-high heat. Add corn kernels and cook, stirring occasionally, until golden brown spots appear and a smoky aroma develops, about 5-7 minutes.
  3. In a large bowl, combine mayonnaise, sour cream, minced garlic, fresh lime juice, smoked paprika, chili powder, salt, and black pepper. Stir until smooth and creamy. Adjust seasoning to taste.
  4. Add the warm or room temperature corn kernels to the dressing and toss gently to coat evenly.
  5. Fold in chopped cilantro, sliced green onions, and crumbled queso fresco or cotija cheese. Mix gently to combine without breaking up the cheese.
  6. Taste and adjust salt, pepper, or lime juice as needed. Add extra chili powder or cayenne pepper for more heat if desired.
  7. Chill the salad in the refrigerator for at least 30 minutes to an hour before serving to allow flavors to meld. Serve chilled or at room temperature.

Notes

For best flavor, use fresh lime juice and fresh cilantro. Charring the corn kernels adds a smoky depth but is optional. The salad tastes better after resting in the fridge for at least 30 minutes or even the next day. Adjust chili powder to control heat. Vegan versions can be made by substituting vegan mayo, dairy-free sour cream, and nutritional yeast or vegan cheese.

Nutrition

Keywords: Mexican street corn, corn salad, creamy corn salad, cilantro lime salad, off the cob corn, easy side dish, potluck recipe

Find it online: https://evabake.com/creamy-mexican-street-corn-off-the-cob-salad-recipe-easy-and-best/