Corn Salad with Chile and Lime
Total Time
30 minutes, plus pickling time
Rating
0 out of 5 stars
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Ingredients
4-6 servings
- 1/2 a small red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon granulated sugar
- Slightly heaped 1/4 teaspoon kosher salt
- 6 medium ears corn, shucked
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 3 ounces (heaped 1/2 cup) crumbled cotija cheese
- 1 lime, halved
- Tajín seasoning or chile powder
- Handful of fresh cilantro leaves
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Preparation
Step 1
Combine red onion, red wine vinegar, 2 tablespoons cold water, salt, and sugar in a bowl or jar. Set in fridge until needed. Onions will be very lightly pickled by the time you’re done assembling the salad, but if you can give it 1 to 2 hours in the fridge, they’ll be moreso.
Step 2
Heat a grill to medium-high. Lightly oil grill grates and place corn cobs directly on them. Cook corn until charred in spots all over, turning as often as needed. Transfer them to a cutting board to cool slightly.
Step 3
While you’re grilling your corn, combine sour cream, mayo, and cotija cheese. Spread on the bottom of your serving plate.
Step 4
Cut corn from cobs with a sharp knife and heap it over the cheese spread on the platter.
Step 5
Squeeze the juice of half a lime all over, then scatter the corn with pickled onion rings from the fridge.
Step 6
Generously shake Tajín or chile powder all over; if you’re using plain chile powder, season with salt and an extra squeeze of lime, too.
Step 7
Top with cilantro leaves.
Step 8
Cut remaining lime half into wedges and serve alongside. Eat right away — while the dressing is cold and the corn is hot.
Step 9
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Chef's notes
If you cannot find cotija, use queso fresco, ricotta salata, feta, or another crumbly sharp cheese.
Most cotija is salty and a little funky; I didn’t need any salt in my sauce below the corn, but with a milder cheese, you probably will.
