Ingredients
Scale
- 4 cups fresh or frozen corn kernels (from about 6-8 ears of corn)
- 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 (from 1-2 limes)
- 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
- If using fresh corn, cut the kernels off the cobs. Sauté them in butter or olive oil over medium heat for about 5-7 minutes until they start to get a nice char.
- In a large bowl, combine mayonnaise, sour cream or crema, lime juice, chili powder, smoked paprika (if using), and a pinch of salt and pepper. Stir until smooth.
- Add the cooked corn, crumbled cotija cheese, cilantro, and jalapeño (if using) to the dressing. Mix well to coat everything evenly.
- Transfer the salad to a serving dish and sprinkle with extra cotija cheese, cilantro, and chili powder on top. Enjoy it immediately or let it chill in the fridge for flavors to meld.
Notes
Use fresh corn for the best sweetness and crunch. Allowing the salad to chill enhances the flavors.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
- Diet: Vegetarian