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Creamy Mexican Street Corn Salad with Cotija Cheese

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This creamy Mexican street corn salad is a crowd-pleasing side dish featuring charred corn, a tangy lime dressing, fresh cilantro, and salty Cotija cheese. It’s easy to make, bursting with flavor, and perfect for potlucks, taco nights, or summer cookouts.

Ingredients

Scale
  • 4 cups corn kernels (fresh, frozen, or canned; fire-roasted preferred)
  • 1/2 cup red onion, finely diced
  • 1 medium jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream or Greek yogurt
  • 2 tablespoons lime juice, freshly squeezed
  • 2 cloves garlic, minced or grated
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 3/4 cup Cotija cheese, crumbled (plus extra for garnish)
  • Extra cilantro leaves, for garnish
  • Chili powder or Tajín, for garnish (optional)
  • Lime wedges, for serving (optional)

Instructions

  1. Char the corn: If using fresh ears, grill 4 cobs over high heat for 5-7 minutes, turning frequently, until kernels are blistered. Let cool, then slice off kernels. For frozen or canned corn, dry well and sauté in a hot skillet for 5-8 minutes until golden and aromatic.
  2. Prep the veggies: Finely dice red onion and jalapeño. Chop fresh cilantro.
  3. Make the dressing: In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, garlic, chili powder, smoked paprika, salt, and black pepper. Taste and adjust seasoning.
  4. Combine: In a large mixing bowl, add charred corn, red onion, jalapeño, and cilantro. Pour over the dressing and toss gently until evenly coated.
  5. Add Cotija cheese: Fold in crumbled Cotija cheese, reserving some for garnish. Mix lightly.
  6. Chill or serve: Chill the salad for 15-30 minutes for best flavor, or serve immediately.
  7. Garnish and present: Transfer to a serving bowl or platter. Garnish with extra Cotija, cilantro, a sprinkle of chili powder or Tajín, and lime wedges.

Notes

For best flavor, char the corn on a grill or in a hot skillet. Adjust spice level by varying jalapeño and chili powder. Use fresh lime juice for brightness. Cotija cheese is authentic, but feta or Parmesan can substitute. Make ahead and chill for deeper flavor. For vegan or dairy-free, use vegan mayo and coconut yogurt, and vegan cheese.

Nutrition

Keywords: Mexican street corn salad, elote salad, cotija cheese, summer side dish, easy corn salad, potluck recipe, gluten-free, creamy corn salad

Find it online: https://blingbite.com/creamy-mexican-street-corn-salad-recipe-easy-cotija-cheese-side/