Mexican Street Corn Salad with Cotija
This Mexican street corn salad recipe is a fresh and flavorful twist on a classic street food dish. Made with sweet corn, creamy cotija cheese, tangy lime juice, and spicy chili powder, this salad is perfect as a side dish or appetizer.
Servings: 5
Ingredients
- 4 cups corn kernels (approx 5 ears)
- 2 tablespoons butter
- 1 jalapeno seeds and membranes removed, diced
- ½ teaspoon salt
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- ¼ cup cotija cheese crumbled
- ½ bunch cilantro diced
- 1 green onion diced
- 1 teaspoon lime juice freshly squeezed
Toppings Optional
- Mexican Crema
- cotija cheese crumbled
- fresh cilantro diced
- tajin or chili powder
- lime wedges
Instructions
- Remove the husks and silk from the corn cobs. Cut the corn off the cob.
- Melt butter in a large skillet over medium heat. Add the corn, jalapeno, and salt. Cook for 6-8 minutes until the corn and jalapeno are softened.
- Remove the corn and jalapeno to a large bowl and add in the mayonnaise and sour cream while corn is still warm. You can add more if you desire a creamier texture.
- Stir in the crumbled cotija, diced cilantro, green onion and fresh lime juice. Taste and adjust salt/lime juice as needed.
- Serve in a large bowl with desired toppings. Can be served warm or cold.
Nutrition
Calories: 240kcal | Carbohydrates: 20g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 697mg | Potassium: 209mg | Fiber: 3g | Sugar: 6g | Vitamin A: 391IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 0.5mg