Mexican Street Corn Salad

Charred sweet corn meets creamy dressing, Cotija cheese, and fresh herbs for a vibrant summer side.

# What You Need:

→ Vegetables

01 - 4 cups fresh corn kernels (approximately 5 ears or frozen and thawed)

02 - 1/2 cup diced red bell pepper

03 - 1/4 cup finely chopped red onion

04 - 1 jalapeño, seeded and finely chopped (optional)

05 - 1/4 cup chopped fresh cilantro

→ Dressing

06 - 1/4 cup mayonnaise

07 - 1/4 cup sour cream

08 - 2 tablespoons fresh lime juice (from 1 lime)

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 (plus extra for topping)

14 - Lime wedges, for serving

# How To Make It:

01 - Heat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from pan and let cool.

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

03 - Add charred corn, bell pepper, onion, jalapeño, and cilantro to the bowl. Toss thoroughly to coat in dressing.

04 - Gently fold in Cotija cheese, mixing until evenly distributed.

05 - Transfer to serving dish. Top with extra Cotija and garnish with lime wedges.

06 - Serve immediately at room temperature or chill for 30 minutes for a colder salad.

# Expert Advice:

01 -

It’s the perfect excuse to sneak some smoky, charred flavor into your summer meals.
The creamy lime dressing makes vegetables taste indulgent, and everyone asks for seconds.

02 -

If you crowd the skillet, the corn steams instead of charring—work in batches for best texture.
Adding the cheese right before serving keeps it crumbly and prevents it from melting into the dressing.

03 -