Mexican Street Corn Salad
Creamy, zesty Mexican Street Corn Salad with charred corn, cotija, lime, and chili – perfect easy side dish.
Equipment
- Large skillet
- Mixing bowl
- Wooden spoon
Ingredients
- 4 cups fresh or frozen corn kernels (from 6-8 ears)
- 2 tablespoons unsalted butter or olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese plus extra for garnish
- 2 tablespoons fresh lime juice (from 1-2 limes)
- 1/2 teaspoon chili powder plus more for garnish
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup finely chopped fresh cilantro plus extra for garnish
- 1 small jalapeño, seeded and minced (optional for heat)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat butter or oil in a large skillet over medium-high. Add corn kernels; cook 5-7 minutes until charred.
- Cool corn slightly.
- Whisk mayo, sour cream, cotija, lime juice, chili powder, and paprika in a bowl.
- Fold in corn, cilantro, and jalapeño. Season with salt and pepper.
- Garnish and serve or chill.
Notes
- Grill corn for extra smoke.
- Adjust spice to taste.
- Make ahead; flavors improve.