Zesty Mexican Street Corn Salad: My Summer Fiesta Bowl (Print Version)

Bright, tangy Zesty Mexican Street Corn Salad brings summer vibes. Creamy, zesty, and easy to make! My favorite side for any backyard party.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 7 Minutes minutes
Total Time: 22 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian

# Ingredients:

→ Fresh & Flavorful Base

01 - 4 cups fresh or frozen corn kernels
02 - 1/2 small red onion, finely diced
03 - 1/2 cup fresh cilantro, chopped

→ Creamy & Tangy Dressing

04 - 1/2 cup mayonnaise
05 - 1/4 cup sour cream or Mexican crema
06 - 2 tablespoons fresh lime juice
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika

→ Zesty Toppings & Finishing Touches

09 - 1/2 cup Cotija cheese, crumbled
10 - 1 small jalapeño, finely diced (seeds removed for less heat)

# Instructions:

01 - First things first, get that corn ready! If you're using fresh corn, carefully cut the kernels off the cob. I usually stand the cob upright in a large bowl to catch all the kernels and prevent them from flying everywhere – learned that the hard way, trust me. If using frozen, just let it thaw completely and give it a gentle pat with a paper towel to remove any excess moisture. You want that corn to shine!
02 - Okay, this step isn't strictly necessary, but it makes a huge difference, honestly. Heat a large skillet or grill pan over medium-high heat. Add your corn kernels (no oil needed!) and let them char for about 5-7 minutes, stirring occasionally. You're looking for those lovely browned, slightly smoky spots. This boosts the flavor immensely, giving your Zesty Mexican Street Corn Salad that authentic street food vibe. Don't overcrowd the pan, or it'll steam instead of char!
03 - While your corn is cooling down a bit, grab a medium-sized bowl. Whisk together the mayonnaise, sour cream (or crema), fresh lime juice, chili powder, and smoked paprika. Give it a good stir until everything is smooth and perfectly combined. Taste it! This is where you can adjust the tang or spice. I always taste here, sometimes adding an extra squeeze of lime because I just love that bright zing.
04 - In a large bowl, gently combine your charred corn, finely diced red onion, chopped cilantro, and diced jalapeño. Pour the creamy dressing over the top. Now, this is the fun part – fold it all together until every single kernel of corn is coated in that zesty goodness. I love seeing all those colors come together, it just smells like summer!
05 - Sprinkle in most of your crumbled Cotija cheese and gently fold it into the salad. Save a little bit for garnish, because presentation matters, even for a casual Zesty Mexican Street Corn Salad! The salty Cotija really brings out all the other flavors, so don't be shy with it.
06 - For the best flavor, cover the bowl and pop your Zesty Mexican Street Corn Salad into the fridge for at least 30 minutes. This lets all those amazing flavors meld together. Before serving, give it another gentle stir, sprinkle with the reserved Cotija and maybe a few extra cilantro leaves or a lime wedge. It should look vibrant, smell incredible, and taste like pure sunshine!

# Notes:

01 - Always use fresh lime juice; it truly elevates the flavor of this salad.
02 - If making ahead, keep the Cotija and cilantro separate and add just before serving for best freshness.
03 - No Cotija? Crumbled feta cheese is a surprisingly good substitute in a pinch.
04 - Serve chilled for the best texture and zest, maybe with some extra lime wedges on the side!

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - cutting board
04 - sharp knife
05 - skillet or grill pan (optional)

# Nutrition (Per Serving):

Calories: 280
Total Fat: 22g
Total Carbohydrate: 16g
Protein: 6g

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