Description
A vibrant and flavorful Mexican street corn salad, perfect as a side dish or light meal.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels, thawed
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 cup crumbled cotija cheese
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, until slightly charred, about 5-7 minutes.
- Remove corn from heat and let it cool slightly.
- In a large bowl, combine mayonnaise, sour cream, cilantro, lime juice, chili powder, and cumin.
- Add the cooled corn to the bowl with the dressing. Stir to combine.
- Gently fold in the crumbled cotija cheese.
- Season with salt and black pepper to taste.
- Serve immediately or chill for later.
Notes
- For a spicier salad, add a pinch of cayenne pepper or a finely diced jalapeño.
- If cotija cheese is not available, you can use feta cheese as a substitute.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: No-Cook (except for corn)
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg