Description
A vibrant, creamy, and tangy Mexican street corn salad bursting with charred corn, chili, lime, fresh cilantro, cotija cheese, and a touch of heat.
Ingredients
Scale
- 5–6 ears fresh corn (or about 4 cups frozen kernels)
- 2 tablespoons mayonnaise
- 2 tablespoons crema or sour cream
- 1/2 cup crumbled cotija cheese
- 1/3 cup chopped cilantro
- 1/4 cup diced red onion
- 1 clove garlic, minced
- 1 jalapeño, seeded and finely chopped (optional)
- Juice of 1 lime
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Grill the whole ears of corn (husks off) till charred (about 8 minutes, turning as you go).
- Let the corn cool a bit, then slice the kernels off into a big mixing bowl.
- Toss the warm corn with mayo, crema, cilantro, onion, garlic, and jalapeño (if using).
- Add lime juice, chili powder, salt, and pepper. Stir in most of the cotija, saving some for topping.
- Transfer to a serving bowl, sprinkle with extra cotija and chili powder. Let it sit for 5 minutes, then enjoy.
Notes
- Use frozen corn in winter.
- Greek yogurt can substitute crema or sour cream.
- Adjust garlic and chili powder according to preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg
Keywords: Mexican Street Corn Salad