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Mexican Street Corn Salad

Mexican Street Corn Salad is a vibrant, zesty, and creamy side dish inspired by the beloved street food *elote*. This salad combines sweet corn with tangy lime, creamy mayonnaise, and a sprinkle of chili powder for a bold flavor explosion.
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Equipment

  • - Large skillet or grill pan
  • - Sharp knife
  • - Cutting board
  • - Mixing bowl
  • - Wooden spoon

Ingredients
  

  • - 4 cups about 5 ears fresh corn, kernels removed (or 3 cups frozen corn, thawed)
  • - 2 tbsp unsalted butter optional
  • - 1/3 cup mayonnaise
  • - 2 tbsp sour cream
  • - Juice of 1 lime
  • - 1/2 tsp chili powder adjust to taste
  • - 1/4 tsp smoked paprika
  • - 1/4 cup fresh cilantro chopped
  • - 1/3 cup cotija cheese crumbled (or feta as a substitute)
  • - Salt and black pepper to taste

Instructions
 

  • **Cook the Corn:** Heat a large skillet over medium-high heat. Melt butter (if using), then add the corn. Cook for 5–7 minutes, stirring occasionally, until the corn is lightly charred. Remove from heat and let cool slightly.
  • **Mix the Dressing:** In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
  • **Combine Ingredients:** Add the cooked corn to the dressing, then toss to coat evenly.
  • **Finish with Toppings:** Fold in chopped cilantro and most of the cotija cheese, reserving a small amount for garnish.
  • **Serve:** Transfer to a serving dish and sprinkle with the reserved cheese. Serve warm, at room temperature, or chilled.