Description
This Mexican Street Corn Salad combines fresh corn, cotija cheese, and zesty ingredients for a delightful side dish or quick meal. Easy to make and bursting with flavor, it’s a go-to for any occasion!
Ingredients
Scale
- 2 tablespoons (28 g) salted butter
- 4 cups (615 g) fresh corn kernels, cut off cob
- ¼ teaspoon table salt
- ½ cup (70 g) finely grated cotija cheese
- ½ cup (70 g) finely diced onion, red or white
- ⅓ cup finely chopped cilantro
- 3 tablespoons (42 g) crema
- 2 tablespoons (28 g) mayonnaise
- 2 tablespoons finely diced jalapeno
- 1 tablespoon lime juice
- 2 garlic cloves, pressed
- Chili powder or Tajin, for topping
Instructions
- Heat a cast iron skillet over medium-high heat and add the butter to melt.
- Once melted, add the corn kernels and sauté, stirring occasionally until slightly charred, about 5-8 minutes.
- Sprinkle with salt, stir, and remove from heat. Transfer the corn to a large heatproof mixing bowl.
- In the bowl, combine cotija cheese, onion, cilantro, crema, mayonnaise, jalapeno, lime juice, and pressed garlic. Mix until combined.
- Serve warm or cold, topping with chili powder or Tajin as desired.
Notes
For a creamier texture, increase the amount of crema and mayonnaise.
Feel free to adjust the amount of jalapeno based on your spice preference.
This salad can be made ahead and kept in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg