Start by cooking your corn kernels. If using fresh corn, shuck the ears and cut the kernels off, aiming for about 3 cups. For frozen corn, simply thaw and drain. In a large pot, bring water to a boil, then add the corn and cook for 3-5 minutes until tender and bright. Drain any excess water and let the corn cool slightly before mixing.

In a large mixing bowl, combine ½ cup of mayonnaise and ¼ cup of sour cream. Use a spatula to stir them together until smooth and creamy, creating a luscious base for your Mexican Street Corn Salad.

Add the cooled corn to the bowl with the creamy dressing. Then, fold in ½ cup of crumbled cotija cheese and ¼ cup of freshly chopped cilantro, making sure to blend everything evenly.

Next, squeeze in the juice of 1 lime for a zesty brightness, along with 1 teaspoon of chili powder. Gently mix all the ingredients together until everything is evenly coated.

Take a moment to taste your salad. Add salt and pepper as needed, allowing the flavors to balance perfectly. If you prefer a bit more heat, adjust the chili powder at this stage.

For the best flavor development, cover the salad and chill it in the refrigerator for at least 30 minutes. When ready to serve, give it a gentle stir and add a few extra lime wedges or cotija cheese on top for a lovely presentation.