Description
A vibrant and creamy Mexican Street Corn Salad that combines charred corn with a tangy, spiced dressing, fresh lime juice, and crumbled cotija cheese. This quick and easy salad can be served warm or chilled, making it a perfect side dish for any occasion.
Ingredients
Scale
Main Ingredients
- 4 cups corn (fresh, frozen, or canned)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream or Mexican crema
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Char the Corn: Heat a skillet or grill over high heat, then add the corn. Cook until the kernels are slightly browned and charred to develop a smoky flavor. If using canned or frozen corn, drain it well before charring.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream (or Mexican crema), fresh lime juice, chili powder, salt, and black pepper until smooth and well combined.
- Combine Corn and Dressing: Add the charred corn to the bowl with the dressing. Stir thoroughly to ensure all the corn kernels are evenly coated with the creamy mixture.
- Add Cheese and Herbs: Mix in the crumbled cotija cheese and chopped fresh cilantro. If you choose to use garlic, add the minced clove at this stage and stir to distribute evenly.
- Adjust Seasoning: Taste the salad and add additional lime juice or chili powder to suit your preference for acidity and spice.
- Serve or Chill: You can serve the salad immediately while still warm, or refrigerate it for about 30 minutes if you prefer it chilled. Both options are delicious.
- Garnish and Present: Before serving, garnish the salad with extra crumbled cotija cheese and fresh cilantro to enhance its flavor and visual appeal.
Notes
- Use fresh corn on the cob for the best flavor but frozen or canned corn works well too after proper draining.
- Mexican crema can be substituted for sour cream for an authentic taste.
- Char the corn carefully to avoid burning; the goal is light browning for smoky flavor.
- Add minced garlic only if you like an extra punch of flavor.
- This salad can be made ahead and refrigerated, but add fresh cilantro garnish just before serving.
