Description
Creamy, zesty Mexican street corn salad brings summer’s bold flavors to your table with a delightful twist. Fresh corn kernels dance with tangy cotija cheese, creating a simple yet irresistible side dish you’ll crave at every gathering.
Ingredients
Scale
Main Ingredients:
- 4 cups (946 ml) fresh or frozen corn (about 5 ears of corn)
- ½ cup (120 ml) Cotija cheese (or feta, crumbled)
- ⅓ cup (80 ml) mayonnaise (or Greek yogurt for a lighter version)
- ¼ cup (60 ml) sour cream
Seasonings and Spices:
- 2 tablespoons (30 ml) fresh lime juice (about 1 lime)
- 1 teaspoon (5 ml) chili powder
- ½ teaspoon (2.5 ml) smoked paprika
- ¼ teaspoon (1.25 ml) ground cumin
- Salt and black pepper, to taste
Additional Ingredients:
- 2 tablespoons (30 ml) butter (or olive oil)
- ¼ cup (60 ml) fresh cilantro, chopped (for garnish)
Instructions
- Carefully slice fresh corn kernels from the cob or prepare thawed frozen corn, patting dry to remove excess moisture.
- Warm a spacious skillet over medium-high heat, melting butter until it shimmers and coats the pan’s surface.
- Scatter corn across the skillet’s surface, allowing kernels to develop rich golden-brown edges and subtle charred spots, gently stirring every minute to ensure even caramelization.
- Toast corn for approximately 5-7 minutes, listening for gentle sizzling sounds and watching for appealing color transformation, which indicates optimal flavor development.
- Remove skillet from heat once corn achieves a vibrant, slightly smoky appearance, releasing an enticing roasted aroma that signals perfect caramelization.
- Transfer roasted kernels to a mixing bowl, allowing them to cool slightly and prevent overcooking, which could diminish their natural sweetness and crisp texture.
- Prepare remaining ingredients, ensuring they complement the corn’s robust, fire-kissed character and create a harmonious street-style salad experience.
Notes
- Swap fresh corn with frozen for convenience, ensuring kernels are thoroughly dried to achieve perfect caramelization.
- Maximize flavor by using a cast-iron skillet, which helps create deeper golden-brown edges on the corn.
- Adjust spice levels by increasing or decreasing chili powder according to personal heat tolerance.
- Make the dish vegetarian-friendly by substituting butter with olive oil and using plant-based mayo for the dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 80
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 5 mg