Description
Creamy Mexican street corn salad made with grilled corn, lime, Cotija cheese, herbs, and a tangy dressing.
Ingredients
Scale
- 8 ears corn, husks removed
- 1/2 cup diced red onion
- 2 tablespoons unsalted butter
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon cumin
- 1/2 cup cilantro, chopped
- 2 tablespoons chopped fresh chives
- 1/2 cup crumbled Cotija cheese
- Salt and black pepper to taste
Instructions
- Grill the corn on a grill or grill pan until lightly charred, turning occasionally.
- Allow the corn to cool slightly, then slice the kernels off the cobs with a sharp knife.
- Add the corn kernels and diced red onion to a large bowl.
- While the corn is still warm, stir in the butter until melted.
- Mix in sour cream, lime juice, smoked paprika, and cumin until evenly combined.
- Fold in chopped cilantro, chives, and crumbled Cotija cheese.
- Season with salt and black pepper to taste.
- Serve immediately.
Notes
- Eight cups of canned corn or thawed frozen corn can replace fresh corn.
- For extra smoky flavor, sauté kernels in a hot cast-iron skillet for 3–5 minutes until lightly charred.
- You can prepare the salad up to one day ahead and store covered in the refrigerator.
- Queso fresco, Parmesan, or feta can replace Cotija cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 279
- Sugar: 13g
- Sodium: 245mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg