Description
A bright, creamy salad capturing smoky-sweet corn flavor with tangy crema, crumbly cotija, and a kick of chili.
Ingredients
- 4 cups corn kernels (fresh off the cob, or drained canned, or thawed frozen)
- 2 tbsp butter (or oil)
- 1/3 cup mayonnaise
- 1/3 cup sour cream or Mexican crema
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika (optional)
- 1 clove garlic, minced
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 3 green onions, thinly sliced
- Salt, to taste
- Black pepper, to taste
- Lime wedges, for serving
Instructions
- Prepare the corn: Cut kernels off the cob if using fresh corn. If frozen, thaw and pat dry. If canned, drain and pat dry.
- Heat a heavy skillet or cast-iron pan over medium-high heat. Add butter or oil and let it shimmer.
- Add corn in an even layer and let it cook without stirring for 1–2 minutes to get good browning. Stir occasionally and continue to char for about 5–7 minutes total until kernels are golden.
- While the corn chars, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt, and black pepper in a bowl.
- Transfer charred corn to a large mixing bowl. Pour the dressing over the warm corn and stir to combine.
- Mix in chopped cilantro, sliced green onions, and crumbled cotija. Reserve a little for garnish.
- Taste and adjust seasoning with more salt, lime, or chili powder.
- Serve warm, at room temperature, or chilled. Garnish with extra cotija, cilantro, and lime wedges.
Notes
For a vegan version, substitute mayonnaise and sour cream with vegan alternatives. Can be served as a side, topping for tacos, or as a bowl meal with rice and beans.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Charring
- Cuisine: Mexican