Description
A vibrant and flavorful Mexican street corn salad that captures the essence of summer with fresh corn, creamy sauces, and zesty lime.
Ingredients
- 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 the butter or olive oil in a large skillet over medium-high heat.
- Add the corn kernels, cooking for 5-7 minutes until tender and slightly charred.
- Remove the skillet from heat to allow the corn to cool.
- Mix the mayonnaise, sour cream or crema, cotija cheese, lime juice, chili powder, and smoked paprika (if using) in a large bowl until smooth.
- Fold in the cooled corn, chopped cilantro, and minced jalapeño.
- Taste and season with salt and pepper as needed.
- Transfer to a serving bowl and garnish with additional cotija cheese, chili powder, and cilantro.
- Chill for at least 30 minutes before serving to let flavors meld.
Notes
Serve as a side dish that embodies bright summer flavors. Consider adding diced bell peppers or radishes for extra crunch.
