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Overhead shot of Mexican Street Corn Salad showing charred corn kernels and glossy lime-crema dressing.

Mexican Street Corn Salad with Charred Corn and Creamy Lime Crema

This Mexican Street Corn Salad features smoky charred corn, buttery avocado, and salty Cotija cheese tossed in a zesty lime-crema dressing. A perfect, vibrant summer side dish that captures authentic street-food flavors in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 4 cups (600g) Sweet corn kernels Fresh or thawed frozen corn
  • 1 tbsp (15ml) Neutral oil Avocado or grapeseed oil
  • 1 large Ripe avocado Cubed into 1/2-inch pieces
  • 1/3 cup (50g) Red onion Finely minced
  • 1/2 cup (60g) Cotija cheese Crumbled
  • 1/4 cup (10g) Fresh cilantro Chopped
  • 1 tsp (2g) Chili powder Or Tajin seasoning
  • 1/4 cup (60ml) Mexican crema
  • 2 tbsp (30g) Mayonnaise
  • 2 tbsp (30ml) Fresh lime juice Plus extra wedges for serving

Equipment

  • 1 Cast Iron Skillet Essential for achieving a deep char on the corn kernels.
  • 1 Large Mixing Bowl Used for gently folding the salad ingredients together.

Method
 

Prepare the Corn
  1. Heat oil in a cast-iron skillet over medium-high heat. Add corn in an even layer and cook undisturbed for 2-3 minutes until charred edges appear. Shake and cook for another 3-4 minutes.
  2. Transfer the charred corn to a large bowl and allow it to cool slightly so it doesn't melt the cheese or brown the avocado prematurely.
Mix and Assemble
  1. Whisk together Mexican crema, mayonnaise, and lime juice in a small bowl until smooth and glossy.
  2. Add minced red onion and cubed avocado to the corn. Pour the dressing over and gently fold with a spatula to coat.
  3. Top with crumbled Cotija, chopped cilantro, and a dusting of chili powder. Serve with fresh lime wedges on the side.

Notes

For a smokier flavor, use smoked paprika instead of chili powder.
Soak red onions in cold water for 10 minutes to reduce their sharp bite.