Street Corn Salad with Lime and Cotija
Sweet corn charred in a hot pan, then tossed in a creamy, smoky lime dressing with green onions, jalapeño, cilantro, and salty cotija. All the flavor of Mexican street corn, no grill or cobs required, and it's just as good cold the next day.
20 mins
4 servings
Ingredients
- 2 ¾ tablespoons Cilantro (Fresh)
- ⅔ clove of Garlic
- ¾ Jalapeno
- 1 ¼ Scallion
- 2 cups + ½ cup + 2 ⅔ tablespoons Whole Kernel Corn
- ⅓ cup Cotija Cheese
- 1 ½ tablespoons Sour Cream
- ⅓ teaspoon Kosher Salt
- 1 ½ tablespoons Mayonnaise
- ⅓ teaspoon Chili Powder
- ⅛ teaspoon Paprika (Smoked)
- 2 teaspoons Olive Oil
- 1 ½ tablespoons Fresh Lime Juice
Directions
- Heat the oil in a large pan over medium-high heat. Spread the corn in an even layer, sprinkle with the salt, and let it cook undisturbed for 3 to 4 minutes, until charred in spots. Stir and repeat two or three more times, about 10 minutes total. Let cool for 5 minutes.
- In a large bowl, whisk the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic until smooth.
- Add the corn, green onions, jalapeño, and most of the cotija and cilantro, and toss to coat.
- Top with the remaining cotija and cilantro. Serve warm, at room temperature, or chilled.
