Mexican Street Corn Salad

4.84 from 6 votes

This quick Mexican street corn salad, ideal for summer BBQs and cookouts. It's light, creamy, and works great with fresh or frozen corn.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Mexican, Tex-Mex

Servings:

Calories: 403kcal

In a medium bowl combine Mexican Crema Ingredients and whisk together. Cover with plastic wrap and place in the refrigerator until ready to add to the corn mixture.
½ cup mayonnaise, ½ cup heavy cream, 1 tablespoon lime juice, ¼ teaspoon chipotle chili powder, ⅛ teaspoon salt
In a large nonstick skillet over medium-high heat add thawed corn and butter. Stir well to combine. Let cook in pan stirring often until the corn starts to look charred.
4 cups frozen corn, 1 tablespoon salted butter
Place corn into a bowl and let cool for 10 minutes, stirring often allowing the corn to cool evenly.
Add the cumin, chipotle chili powder, black pepper, salt, red onion, cilantro, and cotija cheese, juice from 1 lime, jalapeno (optional), and 1⁄3 - 1⁄2 cup Mexican Cream. Stir together to combine.
1⁄4 teaspoon ground cumin, ¼ teaspoon chipotle chili powder, ¼ teaspoon black pepper, ¼ teaspoon salt, ½ red onion, ⅓ bunch cilantro, ½ cup Cotija Cheese, 1 lime, 1 jalapeno
Top with additional Cotija Cheese and chopped cilantro.
Serve slightly warm, room temperature, or cold.

To Store: Store any leftovers in an airtight container in the fridge for 3-4 days.

Notes:

A cast-iron skillet works best, but a nonstick skillet will do the trick too!
If your corn looks too dry, add more Mexican Crema to it! The Crema recipe makes a little bit extra to account for the leftovers being dry the next day.
If you have leftovers store in a tightly covered Tupperware or bowl. When you are ready to eat the leftovers add additional leftover Mexican Crema to make the consistency more creamy.