Save Last summer, my neighbor Maria brought this salad to our block party and I literally hovered over the bowl the entire evening. The combination of sweet corn hits that lime crema just hits different when its ninety degrees out. Now I make a double batch every time friends come over because the bowl always empties within twenty minutes.
I served this at my dads birthday alongside grilled carne asada and my aunt who claims to hate salads went back for thirds. The way the cold crunch plays against that smoky street corn flavor makes people forget they are eating something healthy-ish. True story, my cousin now requests it for every family gathering.
Ingredients
- Fresh corn kernels: Fresh corn gives the best sweetness but frozen works in a pinch, just thaw and pat dry really well
- English cucumber: These have fewer seeds and thinner skin than regular cucumbers, plus they stay crunchier longer
- Cherry tomatoes: They add little bursts of juiciness that balance the rich dressing beautifully
- Red onion: Finely chopped gives just enough bite without being overwhelming, green onions work too
- Feta cheese: The salty creaminess ties everything together, goat cheese makes it fancier if you prefer
- Mayonnaise and sour cream: This combo creates that authentic street corn crema texture, Greek yogurt lightens it up
- Lime juice: Fresh is non negotiable here, it cuts through the richness and brightens everything
- Chili powder: Start with one teaspoon and add more if you like heat, Tajín takes it next level
Instructions
- Get the corn ready:
- Boil those kernels for 5 to 7 minutes until they are tender crisp, then drain and cool them completely so they do not wilt the vegetables
- Prep the vegetables:
- Dice your cucumber, halve the tomatoes, chop that onion and cilantro, then toss everything in a big bowl with the cooled corn
- Make the magic dressing:
- Whisk together the mayo, sour cream, lime juice, chili powder, salt and pepper until it is silky smooth and tastes like street corn
- Bring it together:
- Pour that creamy dressing over the vegetables and fold everything gently until every piece is coated
- Finish and serve:
- Sprinkle the crumbled feta on top and dig in immediately, or let it chill for 30 minutes for even better flavor melding
Save This recipe became my go to after my friend Sam mentioned it reminded her of the elote she used to get from street carts in Mexico City. Something about that creamy, tangy, spicy combination just makes people happy, you know?
Making It Your Own
Swap in diced avocado if you want extra creaminess, or add a can of rinsed black beans to make it more filling. Sometimes I throw in roasted bell peppers when I have them, and honestly the variations never disappoint.
Serving Ideas
This works as a side dish for literally anything grilled, but it is also fantastic as a dip with tortilla chips. My kids eat it with a spoon straight from the bowl, which is the highest compliment in my house.
Storage And Prep
Keep the vegetables and dressing separate if you are meal prepping, then toss them together right before serving. The dressed salad stays good in the fridge for about two days, though the texture gets a bit softer.
- Chill your serving bowl for 30 minutes before adding the salad
- Squeeze fresh lime right before serving to wake up the flavors
- Save some feta and cilantro for the top so it looks pretty
Save Hope this brings as much joy to your table as it has to mine, especially on those nights when you need something easy but impressive.
Recipe Guide
- → Can I make this salad ahead of time?
Yes, prepare the vegetables and dressing separately, then combine just before serving to maintain crispness. The salad can be chilled for up to 30 minutes after tossing for a colder, more refreshing experience.
- → What can I substitute for feta cheese?
Goat cheese works well for a creamy tang, or omit entirely for dairy-free needs. For vegan options, use plant-based feta alternatives or nutritional yeast for savory depth.
- → Do I have to cook the corn first?
Fresh corn benefits from 5-7 minutes of boiling for tenderness, but canned corn can be drained and used directly. Frozen corn should be thawed and patted dry before adding to the salad.
- → How can I add more spice?
Increase the chili powder to taste, add diced jalapeños, or sprinkle Tajín over the finished dish. A dash of hot sauce in the dressing also amplifies the heat level.
- → Can I grill the corn instead?
Grilling corn before cutting off kernels adds smoky char flavor and extra depth. Simply grill ears for 8-10 minutes until lightly charred, then cool and slice kernels from the cob.