Description
A creamy and tangy salad combining traditional Mexican street corn flavors with savory sautéed mushrooms.
Ingredients
Scale
- 2 cups fresh or frozen corn kernels
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon olive oil
- 1/2 cup mayonnaise or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for topping
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, minced (optional)
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the sliced mushrooms and cook until browned and softened, about 5 to 7 minutes. Remove from heat.
- If using fresh corn, lightly char the kernels in the same skillet or under a broiler until slightly blackened in spots. If using frozen corn, thaw it first.
- In a medium bowl, whisk together the mayonnaise or crema, cotija cheese, lime juice, chili powder, smoked paprika, salt, and pepper.
- Add the charred corn and the sautéed mushrooms to the dressing mixture. Stir gently to combine all ingredients evenly.
- Fold in the chopped cilantro and minced jalapeño, if using.
- Taste and adjust seasoning if needed.
- Transfer the salad to a serving dish and sprinkle with extra cotija cheese before serving.
Notes
- For a smoky flavor, you can grill the corn cobs before cutting off the kernels.
- Use Mexican crema for a more authentic, slightly tangier flavor than standard mayonnaise.
- If you cannot find cotija cheese, substitute with feta cheese.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5
- Sodium: 350
- Fat: 22
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 3
- Protein: 8
- Cholesterol: 25