Description
This quick and creamy Mexican street corn salad is perfect for a side dish or a light main meal, packed with flavor and customizable ingredients.
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 and freshly ground black pepper to taste
Instructions
- Heat butter or olive oil in a large skillet over medium-high heat. Add corn and cook for 5-7 minutes until tender and slightly charred.
- Remove skillet from heat and allow corn to cool for 5 minutes.
- In a large bowl, mix mayonnaise, sour cream or crema, cotija cheese, lime juice, chili powder, and smoked paprika until smooth.
- Once cooled, add corn, cilantro, and jalapeño to the dressing and stir gently.
- Season with salt and black pepper to taste.
- Transfer to a serving bowl and garnish with extra cotija cheese, chili powder, and cilantro.
- Serve immediately or chill for 30 minutes to enhance flavors.
Notes
For a healthier twist, substitute sour cream with Greek yogurt. This salad can be a side dish or a main course with added protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg