Description
A vibrant and flavorful corn salad bursting with sweetness, creaminess, and zest, perfect for summer gatherings.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels (from about 6–8 ears of corn)
- 2 tablespoons unsalted butter or olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice (from 1–2 limes)
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1 small jalapeño, seeded and minced (optional)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat a large skillet or cast-iron pan over medium-high heat and melt the butter or heat the olive oil.
- Add corn kernels and cook for about 5-7 minutes, stirring occasionally, until tender and slightly charred.
- Remove the skillet from heat and allow the corn to cool for a few minutes.
- In a large bowl, whisk together mayonnaise, sour cream or crema, 1/4 cup cotija cheese, lime juice, chili powder, and smoked paprika until smooth.
- Fold in the cooled corn, chopped cilantro, and minced jalapeño.
- Season with salt and freshly ground black pepper to taste.
- Transfer to a serving bowl and garnish with additional cotija cheese, chili powder, and cilantro. Enjoy immediately or chill for 30 minutes before serving.
Notes
For a lighter version, substitute Greek yogurt for sour cream. Chill the salad for at least 30 minutes to enhance the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg