Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 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 more 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 more for garnish
- 1 small jalapeño, seeded and minced (optional)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat butter or olive oil in a large skillet over medium-high heat.
- Add corn kernels and cook for 5-7 minutes, stirring occasionally, until tender and slightly charred.
- Remove from heat and let the corn cool.
- In a large bowl, combine mayonnaise, sour cream, 1/4 cup cotija cheese, lime juice, chili powder, and smoked paprika. Stir until smooth.
- Add cooked corn, cilantro, and jalapeño to the dressing mixture. Stir gently to coat.
- Season with salt and black pepper to taste.
- Transfer to a serving bowl and garnish with extra cotija, chili powder, and cilantro.
- Serve immediately or chill for at least 30 minutes.
Notes
Adjust jalapeño for spice level and serve with tortilla chips for a tasty dip.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Mexican, Salad, Corn, Summer, Side Dish