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Spicy Chipotle Street Corn Salad (15 Minutes)

Okay, full disclosure: I might have eaten this Spicy Chipotle Street Corn Salad straight out of the bowl with a spoon at least twice. It’s that addictive! The smoky chipotle kick paired with sweet corn and creamy cheese hits all the right notes—like a little fiesta in your mouth that’s ready in a flash. Plus, it’s super easy to whip up when you’re craving something fresh but packed with flavor. Trust me, once you try this, your summer BBQs, weeknight dinners, or even snack time will have a new MVP. Let’s get that grill or skillet hot and make some magic happen!

Quick Facts

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

For the Main Dish:

4 cups fresh or frozen corn kernels (about 5 ears or 1 lb frozen)
1 tbsp olive oil
1 tsp chili powder
1/2 tsp smoked paprika
1 chipotle pepper in adobo sauce, minced (plus 1 tsp sauce)
1/3 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese (or feta)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper, to taste

How I Make It

Step 1:

First up, heat your olive oil in a large skillet over medium-high heat. Toss in the fresh or frozen corn kernels—if frozen, no need to thaw beforehand. Let the corn cook undisturbed for a few minutes until it starts to get those beautiful golden-brown char marks. That caramelization adds so much flavor!

Step 2:

Once you see some brown spots, stir the corn and sprinkle in the chili powder and smoked paprika. Stir in the minced chipotle pepper and a teaspoon of the adobo sauce to bring in that smoky, spicy dimension. Keep cooking for another 2 minutes, letting the spices toast lightly with the corn.

Step 3:

Turn off the heat and transfer the corn to a mixing bowl. While it’s still warm, stir in the mayonnaise, sour cream, and lime juice. This combo makes it creamy yet bright—perfect balance! Give it a good mix to coat every kernel well.

Step 4:

Add the crumbled cotija cheese and fresh cilantro. Give it one last gentle fold to combine. Taste and season with salt and pepper as needed—you want a little kick but not overwhelming heat.

Step 5:

Let the salad rest for 5 minutes if you can — this lets all those flavors meld together beautifully, but honestly, it’s just as amazing right away.

Step 6:

Serve your spicy chipotle street corn salad warm or at room temperature. If you want, sprinkle a little more cotija on top and a quick squeeze of fresh lime before digging in.

Variations & Tips

Use grilled corn on the cob and slice kernels off for extra smoky flavor.
Make it vegan by swapping mayo and sour cream for avocado or vegan yogurt.
Add diced jalapeño for extra heat if you like it spicy!
Substitute feta cheese if cotija isn’t available—similar salty tang.
For a crunch boost, toss in some toasted pumpkin seeds just before serving.
Use fresh lime zest along with juice for extra citrus zing.

How I Like to Serve It

This salad is a total crowd-pleaser at summer picnics or casual barbecues. It pairs beautifully with grilled chicken, fish tacos, or even as a topping for nachos. On busy weeknights, I love serving it alongside a big leafy green salad or roasted veggies to add a bit of spice and creaminess.

Notes

Store leftovers covered in the fridge for up to 2 days; it tastes great cold or warmed up slightly.
If reheating, add a splash of lime juice and maybe a little extra mayo to keep it creamy.

Closing: Honestly, this spicy chipotle street corn salad is one of those quick, flavor-packed dishes that just never fails to impress—and it’s always a hit at my table!