Ingredients
- Corn on the cob: 6 ears, husks removed
- Mayonnaise: 1/2 cup
- Mexican crema or sour cream: 1/4 cup
- Cotija cheese: 1/2 cup, crumbled
- Lime juice: 2 tablespoons, fresh
- Chili powder: 1 teaspoon
- Cilantro: 1/4 cup, chopped
- Red onion: 1/4 cup, finely diced
Instructions
- Step 1: Grill or roast the corn. Grill corn over medium-high heat, turning occasionally, until kernels are slightly charred and cooked through, about 8-10 minutes. Alternatively, roast at 400°F (200°C) for 20-25 minutes, turning halfway through.
- Step 2: Cut the kernels from the cob. Once the corn is cool enough to handle, use a sharp knife to carefully cut the kernels from the cobs.
- Step 3: Prepare the dressing. In a large bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, and chili powder.
- Step 4: Combine ingredients. Add the corn kernels, crumbled Cotija cheese, chopped cilantro, and diced red onion to the bowl with the dressing.
- Step 5: Mix and serve. Gently toss all ingredients together until well combined. Taste and adjust seasonings as needed. Serve immediately or chill for later.
Notes
- To prevent wilting, gently fold in the cilantro just before serving this vibrant salad.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days, but expect the corn to lose some crispness.
- Serve this zesty salad as a flavorful side dish to grilled meats, tacos, or even as a topping for nachos.
- For a smoky twist, try grilling the red onion alongside the corn, then dicing it and adding it to the mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American