Name: Mexican Street Corn Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 6
Ingredients: 6 ears fresh corn, husked (about 4 cups kernels); 2 tablespoons vegetable oil; 1/3 cup mayonnaise; 2 tablespoons Mexican crema or sour cream; 1/2 cup crumbled cotija cheese, plus more for garnish; 1/4 cup finely chopped cilantro, plus more for garnish; 2 cloves garlic, minced; 1 jalapeño, seeded and finely diced; 1 tablespoon lime zest; 3 tablespoons fresh lime juice; 1 teaspoon chili powder, plus more for garnish; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional, for extra heat); Salt and freshly ground black pepper to taste

Instructions

Prepare the corn

Cut the kernels off the corn cobs. Heat the vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook without stirring for 3-4 minutes until they begin to char. Stir and continue cooking for another 3-4 minutes until corn is spotted with char marks. Remove from heat and let cool for 5 minutes.
Make the dressing

In a large bowl, whisk together the mayonnaise, Mexican crema or sour cream, lime zest, lime juice, garlic, chili powder, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste.
Combine ingredients

Add the charred corn to the dressing mixture. Fold in the crumbled cotija cheese, chopped cilantro, and diced jalapeño. Mix until all ingredients are well coated with the dressing.
Adjust seasoning

Taste the salad and adjust seasoning as needed with additional salt, pepper, or lime juice for more tanginess. The flavors should be balanced with creaminess, acidity, and a touch of heat.
Serve and garnish

Transfer the corn salad to a serving bowl. Garnish with additional cotija cheese, cilantro, and a light sprinkle of chili powder. Serve immediately or refrigerate for up to 2 hours before serving for flavors to meld.

Mexican Street Corn Salad

Ingredients

Instructions

Nutritional Information