Description
A vibrant and creamy salad that captures the essence of Mexican street corn, perfect for weeknight dinners or potlucks.
Ingredients
Main Ingredients
- 4 ears Fresh or frozen corn (Fresh is best; frozen works well too.)
- 1 cup Cotija cheese (Feta can be used as a substitute.)
- 1/2 cup Mayonnaise (Base of the dressing.)
- 1/2 cup Sour cream or Mexican crema (Adds tanginess.)
- 2 tablespoons Fresh lime juice (For brightness.)
- 1/4 cup Chopped cilantro (Use tender stems too.)
- 2 stalks Green onions (Adds a gentle bite.)
- 1 small Jalapeño (Optional for heat.)
- 1 clove Garlic (Adds flavor.)
- 1 teaspoon Chili powder (For warmth.)
- 1 teaspoon Smoked paprika (For added flavor.)
- to taste Kosher salt and black pepper (Season to preference.)
Instructions
Preparation
- Char the corn by heating a large skillet over medium-high with a bit of oil. Add the corn and let it sit for a minute before stirring to get browned spots, cooking for 5 to 8 minutes until golden.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, and a pinch of salt and pepper.
- Add the charred corn, chopped cilantro, green onions, jalapeño, and most of the cotija to the bowl. Toss gently until fully coated.
- Sprinkle with remaining cotija and a pinch of chili powder before serving. Enjoy warm, at room temperature, or even chilled.
Notes
For a lighter dressing, consider substituting Greek yogurt for sour cream. This salad pairs well with grilled meats or as a refreshing side for tacos.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Mexican