Mexican Street Corn Salad is a creamy, smoky, and vibrant summer side dish inspired by classic elote salad.

Scale

4 cups corn (approximately 24 oz frozen)

1 tablespoon olive oil

1 red bell pepper, diced

1 bunch fresh cilantro, minced

1 jalapeno, diced

1/2 large red onion, diced

2/3 cup cotija cheese, crumbled

3 tablespoons sour cream

4 tablespoons fresh lime juice

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon kosher salt

1/4 teaspoon chili powder

1. Heat olive oil in a sauté pan over medium-high heat. Add corn and jalapeño. Cook until slightly charred, about 7-10 minutes.

2. Transfer charred corn to a large bowl.

3. Add red bell pepper, red onion, and cilantro. Mix well.

4. In a small bowl, whisk sour cream, lime juice, cumin, paprika, salt, and chili powder until smooth.

5. Pour dressing over corn mixture and stir thoroughly.

6. Fold in half of the cotija cheese.

7. Top with remaining cheese and extra cilantro.

8. Serve and enjoy!

Use fresh grilled corn for deeper smoky flavor.

Adjust jalapeño for desired spice level.

Best served fresh but can be refrigerated up to 3 days.