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Mexican Street Corn Salad

Mexican Street Corn Salad Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 4 ears fresh sweet corn, husked
  • 2 Tbsp vegetable oil
  • ¼ cup mayonnaise
  • ¼ cup Mexican crema or sour cream
  • 1 Tbsp fresh lime juice, plus extra for serving
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp salt, plus more to taste
  • ½ cup crumbled cotija cheese
  • ¼ cup finely chopped fresh cilantro
  • 1 small jalapeño, seeded and minced (optional)

Method
 

  1. Set a large cast-iron skillet or grill pan over high heat, add the oil, and char the corn ears on all sides until deeply blistered, about 10 minutes. Let cool slightly.
  2. In a large bowl, whisk the mayonnaise, crema, lime juice, chili powder, garlic powder, and salt.
  3. Slice the kernels off the cobs and add to the bowl along with the cotija, cilantro, and jalapeño if using. Fold gently to combine.
  4. Transfer to a serving bowl, scatter extra cotija and cilantro on top, and serve with lime wedges.

Notes

Use the freshest corn you can find; the salad tastes best within a few hours of making. If you char and dress it ahead, hold back the cheese and cilantro until just before serving to keep the corn from getting soggy.