Roasted Mexican Street Corn Salad with Cotija and Lime
A vibrant salad that captures all the bold flavors of Mexican street corn in an easy-to-serve format. Sweet corn kernels are roasted until golden and caramelized, then tossed with a creamy dressing of mayonnaise, sour cream, and lime juice. Crumbled cotija cheese, fresh cilantro, and a kick of chili powder and cayenne create the perfect balance of tangy, spicy, and savory notes. This crowd-pleasing side dish works beautifully at summer barbecues, potluck dinners, or as a colorful addition to Mexican-inspired meals.
Ingredients
- 6 ears sweet corn, silks and husks removed
- nonstick cooking spray
- 4 ounces diced green chiles
- 2 small garlic cloves, minced
- ½ small red onion, finely chopped (about 1/2 cup)
- ¾ cup crumbled cotija or feta cheese, divided
- ¼ cup fresh cilantro, coarsely chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- ½ teaspoon chili powder
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
Instructions
- 1
Preheat oven to 375 degrees
- 2
Cut corn kernels from cobs
- 3
Spray rimmed baking pan with nonstick spray
- 4
Spread corn in single layer on prepared pan
- 5
Roast 30 to 40 minutes or until golden brown, stirring twice
- 6
Meanwhile, in large bowl, stir together chiles, garlic, onion, 1/2 cup cheese, cilantro, lime juice, mayonnaise, sour cream, chili powder, cayenne and salt
- 7
Let corn cool slightly, then toss with mayonnaise mixture until well combined
- 8
Serve sprinkled with remaining 1/4 cup cheese
Tips
Roast corn until deeply golden for the best caramelized flavor - don't rush this step as it develops the smoky street corn taste.
Make this salad up to 4 hours ahead and refrigerate, but add the final cheese garnish just before serving for best texture.
For extra heat, use the full 1/4 teaspoon cayenne or add a minced jalapeño to the dressing mixture.
Good to Know
Refrigerate covered for up to 3 days. Bring to room temperature before serving for best flavor.
Can be made 4 hours ahead. Add final cheese garnish just before serving.
Serve at room temperature or slightly chilled as a side dish.
Common Mistakes
Don't skip roasting the corn to avoid bland flavor.
Pat frozen corn dry if using to avoid watery salad.
Don't overdress to avoid soggy texture.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen corn instead of fresh?
Yes, thaw frozen corn completely and pat very dry before roasting. Roasting time may be slightly less since frozen corn has more moisture.
How long will this salad keep in the refrigerator?
The salad keeps well covered in the refrigerator for up to 3 days. The flavors actually improve after a few hours of marinating.
Can I make this spicier?
Absolutely! Increase cayenne to 1/4 teaspoon as suggested, add minced jalapeño, or use hot chili powder instead of regular chili powder.