Mexican Street Corn Salad
Ingredients
-
3 to 4
cups
frozen or fresh corn kernels
-
1
tablespoon
butter
-
1
tablespoon
oil
-
¼
cup
mayonnaise
-
¼
cup
sour cream
-
¼
cup
chopped fresh cilantro
-
2
tablespoons
fresh lime juice
-
1
teaspoon
chili powder
-
1
teaspoon
salt
-
¼
teaspoon
ground cumin
-
⅛ to ¼
teaspoon
smoked paprika
-
pinch
black pepper
-
¼ to ½
cup
crumbled cheese (like queso fresco, cotija, or feta)
-
lime wedges or slices (for garnish)
Instructions
- Heat butter and oil in a skillet until sizzling, then add corn and cook without stirring for 1-2 minutes.
- Continue cooking while tossing until corn is sizzling and golden, about 2-3 more minutes.
- If using corn on the cob, brush with oil or melted butter and grill until golden and starting to char, about 3-4 minutes. Cut kernels off cob when cool.
- In a medium bowl, whisk together mayonnaise, sour cream, cilantro, lime juice, chili powder, salt, cumin, paprika, and pepper.
- Add the corn kernels to the dressing and stir to combine, ideally while the corn is still slightly warm.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Top the salad with cheese and additional cilantro, serving with lime wedges.
Nutrition Facts (estimated)
Servings
6
Calories
157
Total fat
10g
Total carbohydrates
17g
Total protein
4g
Sodium
536mg
Cholesterol
13mg
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