Mexican Street Corn Salad

Course: Salad

Cuisine: American, Mexican

Diet: Vegetarian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 157kcal

This Mexican Street Corn Salad has charred corn, creamy dressing, and bold flavors! Perfect for any gathering or as a delicious side.

Preheat your oven to 400°F (200°C).
If using corn on the cob, place the shucked ears of corn on a baking sheet and roast
for 20-25 minutes, turning occasionally, until the corn is lightly charred and tender.
Allow the corn to cool for a few minutes, then use a sharp knife to remove the kernels
from the cob and place them in a large mixing bowl.
In a separate small mixing bowl, whisk together the mayonnaise, sour cream, cotija
cheese, cilantro, lime juice, chili powder, salt, and black pepper.
Pour the dressing over the corn kernels and toss to combine.
Garnish with additional cotija cheese, cilantro dressing, and chili powder, if desired

When cutting the kernels off the cob, stand the cob upright in a bowl and cut downward, rotating the cob for even removal and to catch kernels.
Allowing the salad to sit for at least 10 minutes before serving can enhance the flavors as the ingredients meld together.
Roasting corn on the cob until lightly charred not only enhances its sweetness but also adds a smoky depth to the salad.