Description
A quick, 15-minute weeknight side dish that captures the smoky, creamy, and tangy flavors of Mexican street corn without the grill. Made in a single bowl with frozen corn, cotija cheese, and a zesty lime dressing.
Ingredients
Scale
- 3 cups frozen corn (thawed and drained)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese (crumbled)
- 2–3 tbsp fresh lime juice
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/4 cup fresh cilantro (chopped)
- 1 clove garlic (minced)
- Lime zest (from 1 lime)
- Salt and pepper to taste
Instructions
- Drain and rinse the frozen corn in a colander with warm water to thaw. Pat dry thoroughly with paper towels to ensure the salad isn’t watery.
- In a large mixing bowl, combine mayonnaise, sour cream, minced garlic, lime zest, lime juice, chili powder, smoked paprika, salt, and pepper. Whisk until smooth.
- Add the drained corn to the dressing and toss until every kernel is coated.
- Gently fold in the crumbled cotija cheese and chopped cilantro.
- Chill in the refrigerator for 10-15 minutes to let flavors meld, or serve immediately.
Notes
Ensure corn is thoroughly drained and dried to prevent a watery salad. Use fresh lime juice and zest for best flavor. Cotija cheese can be substituted with feta (pat dry first) or parmesan. For a dairy-free version, use vegan mayo and nutritional yeast. Do not freeze leftovers as the dairy will separate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 4
- Sodium: 250
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 2
- Protein: 4
Keywords: elote salad, mexican street corn, corn salad, weeknight dinner, quick recipes, vegetarian side dish, one bowl meal, creamy corn salad