Mexican Street Corn Salad
A zesty Mexican Street Corn Salad with lime, cotija cheese, and Mexican spices, perfect hot or cold for summer.
Equipment
- skillet
Ingredients
Fresh Corn
- 5 ears fresh corn about 4 cups corn
Dressing
- 1.5 tablespoons olive oil or butter
- 1 large clove garlic minced
- 2 tablespoons mayo
- 2 tablespoons sour cream
- 1 zest lime
- 2 tablespoons juice from lime about 2 tablespoons, more if desired
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon black pepper
- to taste kosher salt
Cheese and Herbs
- 0.75 cup crumbled Mexican cheese like queso fresco or Cotija
- 0.25 cup chopped cilantro
Instructions
Preparation
- Cut corn from cobs. Heat an extra large skillet to medium heat and add butter or oil. Cook corn, tossing occasionally, until toasted and slightly brown, about 5 minutes. Add garlic and cook for an additional 30 seconds. Remove from heat.
- Combine mayo, sour cream, lime zest and juice, chili powder, smoked paprika and pepper. Toss to combine and then gently stir in cheese and cilantro. Taste and then add kosher salt to taste. Optional: Add additional lime juice to taste.
- This salad can be served warm, or chilled and served cold. If served cold, add an extra squeeze of lime juice right before serving.
Notes
If Mexican cheeses are unavailable, you could use feta or fresh Parmesan. Serve warm or chilled for a great summer side dish. Store leftovers in an airtight container in the refrigerator for 3-5 days.
Nutrition
Serving: 1cupCalories: 185kcalCarbohydrates: 16gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 15mgSodium: 163mgPotassium: 251mgFiber: 2gSugar: 5gVitamin A: 520IUVitamin C: 7mgCalcium: 96mgIron: 1mg
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