Mexican Street Corn Salad

# Components:

→ Vegetables

01 - 4 cups corn kernels, fresh or thawed frozen (from about 5 ears)

02 - 1/2 cup red bell pepper, diced

03 - 1/4 cup red onion, finely chopped

04 - 1 jalapeño, seeded and finely chopped

05 - 1/4 cup fresh cilantro, chopped

→ Dressing

06 - 1/4 cup mayonnaise

07 - 1/4 cup sour cream

08 - 2 tablespoons fresh lime juice

09 - 1 teaspoon chili powder

10 - 1/2 teaspoon smoked paprika

11 - 1/2 teaspoon kosher salt

12 - 1/4 teaspoon black pepper

→ Cheese & Garnish

13 - 1/2 cup Cotija cheese, crumbled

14 - Cotija cheese, extra, for serving

15 - Lime wedges, for garnish

# Directions:

01 - Preheat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred in spots, about 5 to 7 minutes. Remove from heat and allow to cool slightly.

02 - In a mixing bowl, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, kosher salt, and black pepper until smooth.

03 - Add charred corn, diced red bell pepper, chopped red onion, jalapeño, and cilantro to the bowl. Toss to ensure all ingredients are thoroughly coated.

04 - Gently fold in crumbled Cotija cheese.

05 - Transfer to a serving dish. Top with additional Cotija cheese and garnish with lime wedges.

06 - Serve immediately at room temperature or refrigerate for 30 minutes to enjoy as a chilled salad.

# Chef Secrets:

01 -

That smoky corn flavor is unbelievably easy to achieve in your own kitchen, no grill required.
It’s the kind of dish that turns a plain barbecue table into something vibrant and memorable.

02 -

If you skip cooling the corn before mixing, the dressing melts and the salad loses its creamy texture.
Adding cilantro just before serving keeps it lively—if mixed too early, it can wilt and fade.

03 -