Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4–6

Ingredients

  • 4 cups corn kernels (fresh, frozen, or canned and drained)
  • ½ cup mayonnaise
  • ¼ cup sour cream or Mexican crema
  • ½ cup crumbled cotija cheese or feta cheese
  • 2 tablespoons fresh lime juice
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • Salt and black pepper, to taste
  • Lime wedges, for serving
  • Extra cheese and cilantro, for garnish

Instructions

  1. Cook the corn: Heat a skillet over medium-high heat. Add the corn and cook for 6–10 minutes, stirring occasionally, until lightly charred. If using frozen corn, thaw and drain it first.
  2. Prepare the dressing: In a large bowl, mix mayonnaise, sour cream, lime juice, garlic powder, chili powder, smoked paprika, salt, and pepper.
  3. Combine: Add the warm corn, crumbled cheese, and chopped cilantro. Stir until everything is evenly coated.
  4. Taste and adjust: Add extra lime juice, chili powder, or salt as desired.
  5. Fill the cups: Spoon the corn salad into individual serving cups.
  6. Garnish: Sprinkle with extra cotija or feta, cilantro, and a pinch of chili powder. Add a lime wedge to each cup.
  7. Serve: Enjoy warm or chilled as a snack, side dish, or party appetizer.

Tips

  • For the best flavor, char the corn until golden brown in spots.
  • For extra heat, add finely chopped jalapeño or cayenne pepper.
  • For a lighter version, replace half the mayonnaise with plain Greek yogurt.
  • For a smoky, authentic street-corn flavor, use cotija cheese and fresh lime juice.

Nutrition Information

Estimated per serving, assuming 6 servings.

  • Calories: 230–300
  • Protein: 5–8 g
  • Carbohydrates: 20–25 g
  • Fat: 14–20 g
  • Fiber: 2–4 g

Nutrition varies with the cheese, dressing, and portion size.

Nut Information

  • Tree nuts: No nuts are required in this recipe.
  • Peanuts: Not included in the standard ingredients.
  • Nut-free option: Use ingredients labeled safe for your needs and check packaging for cross-contact warnings.
  • Dairy: Cotija, feta, sour cream, and crema contain dairy.
  • Eggs: Regular mayonnaise commonly contains eggs.
  • Gluten: The standard recipe is generally gluten-free, but check all ingredient labels.

Q&A

Q1: Can I use canned corn?
Yes. Drain it well and char it in a hot skillet for the best flavor.

Q2: Can I make this recipe ahead of time?
Yes. Prepare the salad up to 24 hours ahead and refrigerate in an airtight container. Garnish just before serving.

Q3: What can I use instead of cotija cheese?
Feta or finely grated Parmesan can work, although the flavor will differ.

Q4: Can I make it without mayonnaise?
Yes. Substitute plain Greek yogurt or use a mixture of Greek yogurt and sour cream.

Q5: Is this salad spicy?
It is mildly spiced. Reduce the chili powder for a milder taste or add jalapeño for more heat.

Q6: Can I serve it cold?
Absolutely! Chill it for 30 minutes for a refreshing, creamy corn salad.

Q7: How should I store leftovers?
Refrigerate promptly in a sealed container and consume within 3–4 days. Do not leave it at room temperature for more than 2 hours.

Q8: What goes well with Mexican street corn salad?
Serve it with grilled chicken, tacos, fajitas, burgers, or grilled fish.

Enjoy these creamy, tangy Mexican street corn salad cups with fresh lime, salty cheese, and a delicious smoky finish!