Mexican Street Corn Salad
Easy Mexican Street Corn Salad with charred corn kernels tossed in a creamy chili-lime sauce with crumbled cotija cheese, fresh cilantro, green onion, and lime — the best potluck side dish ready in 20 minutes and make-ahead friendly.
Equipment
- Grill or cast-iron skillet
- large mixing bowl
- Sharp knife and cutting board
- Wide serving bowl
Ingredients
Charred Corn
- 4 cups corn kernels from 4 fresh ears grilled, or frozen kernels charred in a dry cast-iron skillet
Chili-Lime Sauce
- 3 tbsp mayonnaise full-fat or Mexican Mayonesa
- 2 tbsp Mexican crema or sour cream
- 2 limes, juiced plus more for finishing
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp salt adjust to taste
Toppings
- 0.5 cup cotija cheese, finely crumbled or feta as substitute
- 3 tbsp fresh cilantro, roughly chopped plus extra for garnish
- 3 green onions, thinly sliced
- 1 fresh jalapeño, finely diced optional, seeds removed for mild
Instructions
- Char the corn: Grill fresh ears over high heat for 10 to 12 minutes, turning every few minutes until charred. OR spread frozen corn in a single layer in a dry cast-iron skillet over high heat for 8 to 10 minutes until dark spots appear. Cool slightly, then cut from cob if using fresh.
- Make the sauce: Whisk together mayonnaise, crema, lime juice, chili powder, smoked paprika, and salt in a large bowl. Taste and adjust.
- Add charred corn to the sauce and toss to coat evenly.
- Fold in cotija cheese, cilantro, green onion, and jalapeño if using.
- Squeeze an extra half lime over the finished salad. Taste and adjust salt, lime, or chili powder as needed.
- Transfer to a serving bowl. Garnish with extra cotija, a dusting of chili powder, and fresh cilantro. Serve at room temperature immediately or refrigerate and bring to room temperature 30 minutes before serving.
Notes
Char corn until genuinely dark spots appear — deep caramelization is what creates the smoky-sweet depth. Make sauce slightly too salty and tangy on its own — the corn and cotija will balance it. Hold back cilantro, green onion, and final lime until 30 minutes before serving if making ahead. Serve at room temperature for best flavor. Tastes even better on day two.