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
- 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 or cast-iron pan over medium-high heat. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until corn is tender and slightly charred.
- Remove the skillet from heat and let the corn cool for a few minutes.
- In a large bowl, combine mayonnaise, sour cream or crema, 1/4 cup cotija cheese, lime juice, chili powder, and smoked paprika (if using). Stir until well combined and smooth.
- Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing mixture. Stir gently to coat all the corn.
- Taste and season with salt and freshly ground black pepper as needed. Transfer the salad to a serving bowl.
- Garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and extra fresh cilantro before serving.
Notes
Use fresh corn for the best flavor. Adjust spice level according to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Mexican corn salad, street corn, summer salad