Description
A vibrant and creamy salad that embodies the flavors of traditional Mexican street corn, perfect for summer barbecues and gatherings.
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 to taste
- Freshly ground black pepper to taste
Instructions
- Heat butter or olive oil in a large skillet over medium-high heat.
- Add corn kernels and cook for 5-7 minutes, stirring occasionally, until tender and slightly charred.
- Remove from heat and let cool.
- In a large bowl, combine mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and smoked paprika until smooth.
- Add the cooked corn, cilantro, and jalapeño to the bowl and stir gently to coat.
- Season with salt and pepper to taste.
- Transfer to a serving bowl, garnish with additional cotija cheese, chili powder, and cilantro.
- Serve immediately or chill for 30 minutes before serving.
Notes
For an added depth of flavor, try grilling the corn instead of sautéing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg