Description
This Mexican corn salad is bursting with bold flavors, creamy cheese, and zesty lime—a colorful dish perfect for any occasion.
Ingredients
Main:
4 cups corn kernels (fresh or frozen)
1/2 cup mayonnaise (or Greek yogurt)
1/4 cup sour cream
1/2 cup crumbled cotija cheese (or feta)
1/4 cup finely chopped red onion
1 jalapeño, seeded and finely diced
2 tablespoons chopped fresh cilantro
Juice of 2 limes
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
Optional Add-ins:
1 avocado, diced
1/2 cup cherry tomatoes, halved
1/2 red bell pepper, diced
Hot sauce or Tajín, to taste
Crushed tortilla chips for topping
Instructions
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Char the corn: Grill or pan-sear corn in a dry skillet over medium-high heat until slightly charred (about 8–10 minutes). Let cool.
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Mix the dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
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Combine ingredients: Add cooled corn, red onion, jalapeño, cilantro, and cotija cheese to the bowl. Mix well.
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Add extras: Gently fold in any optional ingredients like avocado or cherry tomatoes.
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Chill and serve: Refrigerate for 15–20 minutes to let flavors meld. Serve cold or at room temperature.
Notes
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Char the corn for extra smoky flavor—don’t skip this step!
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Use Greek yogurt for a lighter twist without losing creaminess.
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Add hot sauce or Tajín if you like a spicy kick.
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Don’t overmix—fold gently to keep textures intact.
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Serve with chips or grilled meats for a complete dish.
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Make ahead and chill to let flavors fully develop—best eaten within 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for charring corn)