Creamy Mexican Street Corn Salad

Name: Creamy Mexican Street Corn Salad
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 4 cups fresh or frozen corn kernels; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/2 cup cotija cheese, crumbled; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 2 tablespoons lime juice; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon salt; 1/8 teaspoon black pepper

kate

Update : May 7, 2026

Creamy Mexican street corn salad served in a bowl with fresh toppings

why make this recipe

Creamy Mexican Street Corn Salad is a delicious and refreshing dish that brings the flavors of Mexican street corn right to your table. It’s a perfect side dish for barbecues, picnics, or just a simple family dinner. The combination of creamy dressing, sweet corn, and zesty lime makes it irresistible. Plus, it’s easy to prepare and can be made ahead of time, allowing the flavors to meld together beautifully.

how to make Creamy Mexican Street Corn Salad

Ingredients:

4 cups fresh or frozen corn kernels
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup cotija cheese, crumbled
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions:

If using fresh corn, cook the kernels until tender-crisp. Drain well. If using frozen corn, thaw completely and drain any excess water.
In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth. This is your dressing.
Add the cooked corn, crumbled cotija cheese, chopped red onion, and chopped cilantro to the dressing.
Gently fold all ingredients together until the corn is evenly coated.
Taste the salad and adjust salt or lime juice if needed.
Chill the salad for at least 30 minutes before serving to allow the flavors to combine.

how to serve Creamy Mexican Street Corn Salad

Serve the salad chilled as a side dish to grilled meats, tacos, or any summer meal. It can also be enjoyed as a light lunch on its own. Garnish with additional cotija cheese and cilantro for an attractive presentation.

how to store Creamy Mexican Street Corn Salad

Store any leftover salad in an airtight container in the refrigerator. It will keep well for 3 to 5 days. Before serving leftovers, give it a good stir and add a splash of lime juice if it seems dry.

tips to make Creamy Mexican Street Corn Salad

For extra flavor, consider grilling the corn before adding it to the salad. This can give the dish a nice smoky taste.
You can substitute feta cheese if you can’t find cotija. It will provide a similar creamy texture.
Adjust the level of chili powder based on your spice preference.

variation

You can add diced bell peppers or jalapeños for an added crunch and heat. For a vegetarian twist, create a main dish by mixing in black beans or chickpeas.

FAQs

Can I use canned corn instead of fresh or frozen corn?
Yes, you can use canned corn. Just make sure to drain and rinse it well before using.

Is this salad spicy?
The salad has a mild spice thanks to the chili powder. If you prefer it less spicy, you can reduce the amount or omit it completely.

Can I make this salad ahead of time?
Absolutely! This salad tastes even better after sitting in the fridge for a few hours or overnight to let the flavors blend.