Description
A vibrant and flavorful Mexican corn salad inspired by classic street corn, featuring sweet charred corn kernels, creamy mayonnaise and sour cream dressing, tangy lime juice, crumbled cotija cheese, fresh cilantro, and a hint of jalapeño heat. This colorful side dish is perfect for summer gatherings or served alongside grilled meats and tacos.
Ingredients
Corn and Vegetables
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 jalapeño, finely diced
- 2 tbsp chopped cilantro
Dressing and Cheese
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp lime juice
- ½ tsp chili powder
- ½ cup crumbled cotija cheese
Seasoning
- Salt and pepper to taste
Instructions
- Char the Corn: Heat a skillet over medium-high heat and add the corn kernels. Cook the corn, stirring occasionally, until it is lightly charred and slightly browned in spots, about 8-10 minutes. This brings a smoky depth to the salad.
- Cool the Corn: Remove the corn from heat and allow it to cool slightly for a few minutes so it doesn’t scramble the dressing when combined.
- Mix the Dressing: In a large bowl, combine the mayonnaise, sour cream, lime juice, and chili powder. Stir well to create a creamy, tangy, and mildly spicy dressing base.
- Combine Salad Ingredients: Add the cooled charred corn, finely diced jalapeño, chopped cilantro, and crumbled cotija cheese into the bowl with the dressing. Stir everything together until well combined.
- Season and Chill: Taste the salad and season with salt and pepper according to your preference. Cover and chill the salad in the refrigerator for at least 15 minutes to allow flavors to meld.
- Serve: Serve chilled as a flavorful side dish alongside grilled meats, tacos, or your favorite Mexican-inspired dishes.
Notes
- Feta cheese can be used as a substitute for cotija if unavailable.
- Add diced avocado for extra creaminess and texture.
- This salad pairs exceptionally well with grilled meats, tacos, or as a filling for burritos.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: Stovetop
- Cuisine: Mexican
