This Mexican street corn salad is creamy and has just the right amount of spice to give it a kick. Fresh corn is the best in mid to late summer. We like to make this salad with grilled corn, husks on or off (wrapped in parchment paper and foil). It’s so much better than canned corn. Crispy, sweet and juicy, absolutely delicious.

Creamy Mexican Street Corn Salad ingredient shopping list:

• Grilled corn
• Mayonnaise: regular or avocado works too!
• Sour Cream
• Fresh lime juice: the citrus gives the salad a fresh zing.
• Chopped garlic and scallions
• Cotija Cheese: adds a tangy, salty pop of flavor
• Cilantro: adds pretty green color and fresh herb flavor
• Paprika: I use smoked for increased depth of flavor
• jalapeño for spice
• Sea salt

Start by grilling the corn. While the corn is on the grill, make the dressing. Mix mayonnaise, lime juice, and garlic in a small bowl. Wen the corn is cooked and cooled slightly, add scallions, Cotija cheese, cilantro, smoked paprika, and jalapeño.

Serve this Creamy Mexican street corn salad right away or refrigerate and enjoy for a picnic the next day.

Add a fresh fruit salad if you’d like and serve with grilled chicken skewers and key lime pie or s’mores cookies for dessert!

Yield: 6 servings

Creamy Mexican Street Corn Salad

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An easy side dish to make during the summertime when corn is at its peak. Serve immediately or refrigerate and take along on a picnic.

Ingredients

• 4 ears of corn (grilled for extra flavor)
• 2 tablespoons butter for grilling the corn
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 lime: use the zest plus the juice
• 2 cloves minced garlic
• 1/3 cup chopped scallions
• 1/3 - 1/2 cup cojita cheese
• 1/3 cup chopped cilantro
• 1 tsp smoked paprika or chili powder
• small jalapeno pepper diced
• 1 tsp coarse sea salt

Instructions

1. Grill corn with a little bit of butter. When done, remove the corn from the cobs.
2. In a large bowl, add the corn, cilantro, lime juice and zest, jalapeno pepper, garlic, paprika, scallions, cojita cheese, and salt. Toss.
3. Mix in mayo and sour cream.
4. Serve immediately or refrigerate for the next day or two.