Description
This vibrant Summer Street Corn Salad blends smoky charred corn with a creamy, zesty dressing and fresh herbs for an unforgettable side dish. It’s truly a celebration of summer flavors in every bite.
Ingredients
Scale
- 6 ears fresh corn, or 4 cups thawed frozen corn
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 2 tbsp fresh lime juice (from 1–2 limes)
- 1 tsp chili powder
- 1/4 tsp cayenne pepper (optional, for heat)
- 1/2 cup crumbled Cotija cheese or feta cheese
- 1/4 cup fresh cilantro, finely chopped
- 2 tbsp fresh mint, finely chopped
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup finely diced red onion or jalapeño
Instructions
- Char the Corn: Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Add corn (in batches if necessary) and cook, turning occasionally, until kernels are lightly charred and tender, 5-12 minutes depending on fresh or frozen. Remove to a cutting board, let cool slightly, then slice kernels off the cobs.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream (or crema), lime juice, chili powder, and cayenne pepper (if using). Season generously with salt and black pepper to taste.
- Combine Ingredients: Add the charred corn kernels, crumbled Cotija or feta cheese, and chopped cilantro and mint to the bowl with the dressing. Gently fold all ingredients together until the corn is evenly coated.
- Chill and Serve: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld and deepen. Taste again before serving and adjust seasonings if necessary. Serve cold as a vibrant side dish or topping.
- Prep Time: 15 mins
- Cook Time: 10 mins