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Creamy Mexican Street Corn Salad Recipe Easy Homemade with Cotija and Cilantro

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A bright, flavorful, and creamy Mexican street corn salad featuring smoky charred corn, tangy cotija cheese, and fresh cilantro. Perfect for quick weeknight dinners or entertaining.

Ingredients

Scale
  • 4 cups fresh corn kernels (from 4 large ears of corn), preferably grilled or charred
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup cotija cheese, crumbled
  • 1/3 cup fresh cilantro, finely chopped
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 small jalapeño, seeded and minced

Instructions

  1. Prepare the corn: Husk the ears and remove the silk. Heat a grill or grill pan over medium-high heat.
  2. Grill the corn: Place the ears directly on the grill and cook, turning every 2-3 minutes until all sides are nicely charred and kernels are tender, about 10-12 minutes total.
  3. Cool and cut kernels: Let the corn cool slightly, then carefully slice the kernels off the cob using a sharp knife into a large mixing bowl.
  4. Mix the dressing: In a separate bowl, combine mayonnaise, sour cream, fresh lime juice, garlic powder, chili powder, salt, and pepper. Whisk until smooth and creamy.
  5. Combine salad: Pour the dressing over the warm corn kernels and toss gently to coat. The warmth helps the flavors meld.
  6. Add cheese and herbs: Fold in the crumbled cotija cheese and chopped cilantro. If using jalapeño, add it now.
  7. Adjust seasoning: Taste and add more salt, lime juice, or chili powder if needed for balance.
  8. Chill or serve: You can serve immediately or refrigerate for 30 minutes to let the flavors come together. This salad holds well for up to 2 days.

Notes

Do not overmix after adding cotija cheese to keep the crumbly texture intact. Reserve some cheese and cilantro for garnish. If fresh corn is unavailable, frozen or canned corn can be used but grilling or roasting is recommended for smoky flavor. Adjust seasoning carefully to avoid over-salting, especially with cotija cheese. The salad can be served immediately or chilled for 30 minutes to enhance flavors. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: Mexican street corn salad, creamy corn salad, cotija cheese salad, cilantro corn salad, easy corn salad, grilled corn salad, summer side dish

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