Description
A vibrant and flavorful Mexican street corn salad, perfect for gatherings or as a side dish, made with sweet corn, creamy dressing, and fresh herbs.
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 skillet over medium-high heat.
- Add corn and cook for 5-7 minutes until tender and charred.
- Remove from heat and cool for a few minutes.
- In a bowl, combine mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and smoked paprika.
- Add corn, cilantro, and jalapeño to the dressing and stir gently.
- Season with salt and pepper as needed.
- Transfer to a serving bowl and garnish with cotija cheese, chili powder, and cilantro.
- Serve immediately or chill for at least 30 minutes.
Notes
Best served cold and can last for 2-3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sauteing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Mexican street corn, esquites, corn salad, side dish, summer recipe