This creamy Mexican street corn salad is sweet, tangy, buttery, and deliciously creamy! Made with golden corn, mayonnaise, butter, lime juice, cheese, fresh cilantro, and smoky chili powder, it makes a perfect side dish for BBQs, family dinners, potlucks, and summer parties.

Prep: 10 min

Cook: 10 min

Serves: 6

Easy

Ingredients

Makes approximately 6 servings

• 4 cups corn kernels (fresh, canned and drained, or frozen)
• 2 tablespoons unsalted butter
• ¼ cup mayonnaise
• ½ cup crumbled Cotija cheese or feta cheese
• 2 tablespoons fresh lime juice
• ¼ cup fresh cilantro, chopped
• ½ teaspoon chili powder
• ¼ teaspoon smoked paprika
• 1 small garlic clove, minced (optional)
• Salt and black pepper, to taste
• 2 tablespoons sour cream or plain Greek yogurt (optional, for extra creaminess)

Optional toppings

• Extra crumbled cheese
• Fresh cilantro
• Lime wedges
• A pinch of cayenne pepper for extra heat

Instructions

Step 1: Cook the corn

Melt the butter in a large skillet over medium heat. Add the corn and cook for 5–8 minutes, stirring occasionally, until tender and lightly golden. If using frozen corn, cook until heated through and excess moisture evaporates.

Step 2: Make the creamy dressing

In a separate bowl, combine mayonnaise, lime juice, sour cream or Greek yogurt if using, garlic, chili powder, smoked paprika, salt, and black pepper. Stir until smooth.

Step 3: Combine everything

Let the corn cool for a few minutes, then toss it with the creamy dressing. Fold in the crumbled cheese and chopped cilantro until the kernels are evenly coated.

Step 4: Garnish and serve

Sprinkle with extra cheese, cilantro, and chili powder. Add a squeeze of fresh lime juice and serve warm, at room temperature, or chilled.

Nutrition information

Estimated per serving, based on 6 servings with mayonnaise and Cotija cheese, excluding optional sour cream or yogurt. Actual values vary by brand and ingredients.

Calories

240–280

kcal

Protein

5–7 g

Carbohydrates

23–28 g

Fat

16–21 g

Fiber

2–4 g

Sugar

5–8 g

Nut information and allergy notes

• Nuts: This recipe contains no nuts in its standard form.
• Peanuts: Not included.
• Tree nuts: Not included.
• Dairy: Butter and Cotija or feta cheese contain dairy. Use dairy-free alternatives if needed.
• Eggs: Regular mayonnaise often contains eggs. Choose egg-free mayonnaise for an egg allergy.
• Gluten: The ingredients are naturally gluten-free, but check product labels for cross-contact or additives.
• Soy: Some mayonnaise and dairy-free alternatives may contain soy; check the labels.
• Lower-fat option: Replace some mayonnaise with plain Greek yogurt.
• Lower-carb note: Corn contains natural carbohydrates, so this salad is not a very low-carb dish.

If preparing this for someone with a severe allergy, check every ingredient label and avoid cross-contact with utensils and preparation surfaces.

Tips for the best creamy corn salad

• For smoky flavor: Char the corn in a hot skillet or grill it before mixing.
• For the best texture: Drain canned corn thoroughly before cooking.
• For extra tang: Add more lime juice to taste.
• For more spice: Add cayenne pepper or finely diced jalapeño.
• For a lighter dressing: Use half mayonnaise and half plain Greek yogurt.
• For meal prep: Prepare the corn and dressing separately, then combine shortly before serving.

Storage instructions

• Refrigerator: Store in an airtight container for up to 3 days at 4°C/40°F or below.
• Freezer: Freezing is not recommended because the creamy dressing may separate and the corn’s texture can change.
• Serving leftovers: Stir well before serving. Do not leave the salad at room temperature for more than 2 hours, or 1 hour in temperatures above 32°C/90°F.

Questions and Answers (Q&A)

Q1: Can I use canned corn?

Yes! Drain it well, then cook it in butter until heated through and lightly golden.

Q2: Can I make this salad ahead of time?

Yes. Prepare it a few hours ahead and refrigerate it in a covered container. Add the cilantro and final toppings shortly before serving for the freshest flavor.

Q3: Can I serve it cold?

Absolutely. It tastes delicious warm or chilled. If serving cold, refrigerate it for 30–60 minutes to allow the flavors to blend.

Q4: What cheese works best?

Cotija is traditional for Mexican street corn. Feta is a convenient substitute with a similar salty, crumbly texture.

Q5: Is this recipe vegetarian?

Yes, if you use vegetarian-friendly cheese. Some traditional Cotija-style cheeses may use animal rennet, so check the label if strict vegetarian ingredients are important.

Q6: How can I make it spicier?

Add cayenne pepper, diced jalapeño, hot sauce, or extra chili powder.

Q7: Can I make it without mayonnaise?

Yes. Replace the mayonnaise with plain Greek yogurt or a dairy-free creamy dressing. The flavor and texture will be slightly different.

Q8: Is this salad keto-friendly?

Not in its regular form. Corn is relatively high in carbohydrates. For a lower-carb alternative, use a smaller amount of corn mixed with grilled zucchini or cauliflower.

Q9: What can I serve it with?

It pairs well with grilled chicken, burgers, tacos, fajitas, steak, fish, or roasted vegetables.

Q10: Why is my salad watery?

The corn may contain excess moisture. Drain canned corn well, thaw and drain frozen corn, and cook off excess liquid before adding the dressing.

Enjoy your creamy Mexican street corn salad! 🌽🍋 It’s sweet, tangy, buttery, and creamy with just the right amount of smoky spice.