Description
A vibrant and creamy Mexican street corn salad featuring charred corn, creamy dressing, fresh herbs, and spices, perfect for summer gatherings.
Ingredients
- 6 ears fresh corn (or about 4-5 cups frozen corn kernels)
- 2 tablespoons vegetable oil
- 1/3 cup mayonnaise
- 2 tablespoons Mexican crema or sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped cilantro
- 1 jalapeño, seeds removed and finely diced
- 2 cloves garlic, minced
- Juice from 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 red onion, finely diced
- 1 avocado, diced
- 1/4 cup chopped fresh Mexican oregano or epazote
- A few dashes of your favorite hot sauce
Instructions
- If using fresh corn, start by removing the kernels from the cobs. This usually yields about 4-5 cups of corn. If you use frozen corn, skip this step.
- Heat a large skillet over medium-high heat and add vegetable oil. Once hot, add the fresh corn (or frozen) and stir occasionally until the corn gets nice char marks, about 5-7 minutes.
- In a large mixing bowl, combine the mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, salt, and pepper. Whisk until smooth and well combined.
- Add the charred corn to the bowl along with red onion, jalapeño, cilantro, and garlic. Stir gently to combine everything.
- Fold in the cotija cheese and diced avocado, mixing just until combined. Adjust seasoning with salt and pepper if needed.
- Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld. Top with additional cotija cheese, cilantro, and a few dashes of hot sauce if desired.
Notes
Feel free to adjust the spice level and toppings based on your preferences. For best results, avoid adding avocado until serving to prevent browning.
