Description
Zesty Mexican street corn salad brings summer’s bold flavors to your table with a perfect blend of grilled corn, tangy lime, and creamy cotija cheese. Hungry souls will devour this fiesta-ready side dish that promises a delicious journey through authentic street food charm.
Ingredients
Scale
- 4 cups corn (fresh or frozen, about 5 ears)
- ½ cup Cotija cheese (or feta, crumbled)
- ⅓ cup mayonnaise (or Greek yogurt for a lighter version)
- ¼ cup sour cream
- 2 tbsps butter (or olive oil)
- 2 tbsps fresh lime juice (about 1 lime)
- ¼ cup fresh cilantro (chopped, for garnish)
- 1 tsp chili powder (adjust to taste)
- ½ tsp smoked paprika (optional for smoky kick)
- ¼ tsp ground cumin (optional for extra depth)
- Salt and black pepper (to taste)
Instructions
- Kernel Preparation: Carefully slice corn kernels from the cob using a sharp knife, ensuring clean, even cuts to maintain the corn’s integrity.
- Skillet Searing: Melt butter in a spacious skillet over medium-high heat, creating a golden, sizzling surface for maximum flavor development.
- Corn Roasting: Spread corn kernels across the hot skillet, allowing them to caramelize and develop a rich, smoky char. Gently stir occasionally to ensure uniform browning, cooking for 5-7 minutes until kernels reach a vibrant golden-brown color. (For frozen corn, thoroughly thaw and pat dry to prevent excess moisture.)
- Flavor Infusion: Incorporate mayonnaise, crumbled cotija cheese, chopped cilantro, lime juice, chili powder, and salt, mixing thoroughly to create a creamy, tangy coating that envelops each kernel.
- Final Blend: Toss the dressed corn mixture until ingredients are evenly distributed, ensuring every bite delivers a harmonious blend of textures and flavors.
- Serving Presentation: Transfer the salad to a serving dish, garnish with additional cilantro and a sprinkle of chili powder, creating an inviting Mexican-inspired side dish ready to be enjoyed.
Notes
- Choose bright, plump kernels with vibrant green husks for maximum sweetness and flavor.
- Allow corn to develop golden-brown edges without burning by stirring occasionally and maintaining medium-high heat.
- Pat frozen corn completely dry to prevent steaming and ensure proper caramelization during cooking.
- Substitute dairy butter with olive oil for vegan version or use plant-based mayo for lactose-free adaptation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg