Mexican Street Corn Salad is fresh, bright, spicy, and creamy all in one dish. It will become a frequent side for dinner, cookouts, and gatherings. Takes minutes to prepare and seconds to disappear.
Combine mayonnaise, sour cream, cheese, chili powder, garlic, lime juice, zest, onion, jalapeño, and cilantro in a large bowl. Set aside.
If you’re using roasted corn, add to bowl and mix.
This step is optional - If you’re using plain sweet corn, place a skillet over medium high heat, and toss corn until charred in spots. I let it cool a few minutes before combining with the other ingredients. You don’t have to char the corn for this salad to be delicious.
Sprinkle with a little chili powder, if desired, and serve.
Notes
*The corn defrosts quickly. It doesn’t have to be defrosted completely to make this salad. Shake off excess moisture by placing corn in a strainer and toss it around.**I use a medium-sized jalapeño, (about 3" in length).