Mexican Corn Salad
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(120)
Ingredients
4 servings
- 4 ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 1 teaspoon chili powder
- Salt and pepper, to taste
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Preparation
Step 1
Preheat the grill to medium heat. Brush the corn with olive oil and grill for 10-12 minutes, turning occasionally, until the kernels are charred in spots.
Step 2
Remove the corn from the grill and let it cool slightly. Once cool enough to handle, cut the kernels off the cob and place them in a large bowl.
Step 3
In a separate small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
Step 4
Add the cotija cheese and cilantro to the bowl of corn kernels. Pour the dressing over the top and toss until everything is well combined.
Step 5
Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to a few hours before serving.
Step 6
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Chef's notes
For a spicier version, add a diced jalapeño or a pinch of cayenne pepper.
Feel free to substitute feta cheese for cotija if unavailable.
The salad can be served warm or cold, making it versatile for different occasions.
