Description
Description A vibrant and creamy salad that captures the charred-sweet crunch of summer corn, perfect as a side dish or topping for tacos.
Ingredients
- 6 ears of fresh corn, husked
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional)
- 1 lime, juiced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional toppings: Tajin seasoning, hot sauce
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Instructions
- Preheat your grill to medium-high heat.
- Brush each ear of corn with olive oil.
- Place the corn directly on the grill grates and grill for 15-20 minutes, turning every few minutes, until the kernels are tender and slightly charred.
- Remove from grill and let cool slightly.
- Preheat your oven to 400°F (200°C) if roasting.
- Place the husked corn on a baking sheet and roast for 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned.
- Remove from oven and let cool slightly.
- Once the corn is cool enough to handle, carefully cut the kernels off the cob.
- In a large bowl, whisk together the mayonnaise, Mexican crema (or sour cream), cotija cheese, cilantro, jalapeño (if using), lime juice, chili powder, smoked paprika, salt, and pepper. Taste and adjust seasonings as needed.
- Add the corn kernels to the bowl with the dressing and toss to coat.
- For the best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving.
- Serve the Mexican Street Corn Salad in a bowl or on individual plates, garnished with additional cotija cheese, chopped cilantro, and a sprinkle of chili powder or Tajin seasoning.
Notes
- Notes
- This salad can be served as a side dish, topping for tacos, or enjoyed on its own. For the best flavor, chill before serving.