Enjoy the vibrant flavors of Mexican Street Corn Salad with Lime Dressing and Cotija Cheese. This refreshing salad combines sweet corn kernels with a zesty lime dressing and crumbled Cotija cheese.
Mexican Street Corn Salad with Lime Dressing and Cotija Cheese
Experience the bold and tangy flavors of Mexico with our Mexican Street Corn Salad recipe. This refreshing salad showcases the natural sweetness of corn kernels, balanced with a zesty lime dressing and the unique saltiness of Cotija cheese.
Whether you’re hosting a summer barbecue or looking for a vibrant side dish, this salad is sure to be a hit. It’s a perfect combination of flavors and textures that will transport you to the streets of Mexico.
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Mexican Street Corn Salad with Lime Dressing and Cotija Cheese
Ingredients
- 4 cups cooked corn kernels (about 4-5 ears of corn)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled Cotija cheese
- Salt and pepper to taste
- Lime wedges, for serving
Nutritional Information (Per Serving)
- Calories: 180
- Protein: 4g
- Carbohydrates: 24g
- Fiber: 3g
- Fat: 9g
- Sugar: 4g
Instructions
- In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper (if using). Mix well to make the dressing.
- Add the cooked corn kernels to the bowl and toss to coat them evenly with the dressing.
- Add the chopped cilantro and crumbled Cotija cheese to the bowl. Gently toss to combine all the ingredients.
- Season with salt and pepper to taste.
- Serve the Mexican Street Corn Salad chilled or at room temperature.
- Garnish with additional crumbled Cotija cheese and fresh cilantro, if desired.
- Serve with lime wedges on the side for an extra burst of citrus flavor.
Service Suggestion
- Serve as a side dish alongside grilled meats or tacos.
- Enjoy as a topping for tacos or nachos for added flavor and texture.
Notes
- Add diced jalapeños for an extra kick of heat.
- Grill the corn on the cob for a smoky flavor before cutting off the kernels.
